Slow-Cooked Caribbean Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Rich and hearty beef stew slow-cooked with traditional Caribbean spices and tender root vegetables for a comforting meal. This Caribbean recipe, ready in about 120 minutes, pairs beef chuck, cut into 1.5-inch cubes, vegetable oil, and onion, diced for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 tsp allspice
• 1 tsp thyme, dried
• 1 (optional for heat) scotch bonnet pepper, whole
• 2 medium carrots, peeled and cut into chunks
• 2 cups sweet potatoes, peeled and cubed
• 3 stalks scallions, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 4 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 3-4 minutes until softened and aromatic.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 4 cups beef broth, scraping the bottom to deglaze.
4. Step 4: Return the browned beef to the pot and add 1 tsp allspice, 1 tsp dried thyme, 1 whole scotch bonnet pepper (optional), 1 1/2 tsp salt, and 1 tsp black pepper.
5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
6. Step 6: Add 2 peeled and chunked carrots and 2 cups cubed sweet potatoes to the pot. Cover and cook for an additional 30-40 minutes until beef is tender and vegetables are cooked through.
7. Step 7: Remove and discard the scotch bonnet pepper. Stir in 3 chopped scallions and adjust seasoning if needed before serving.