Slow-Cooked Caribbean Beef Stew with Scotch Bonnet Peppers
A richly spiced beef stew simmered low and slow with fiery Scotch bonnet peppers and Caribbean aromatics for tender, flavorful meat. This caribbean-inspired beef ready in about 260 minutes pairs cut into 2-inch cubes beef chuck roast, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 "Plan a meal with the AI" 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, cut into 2-inch cubes beef chuck roast
- 2 tbsp olive oil
- 1 large, diced onion
- 4, minced garlic cloves
- 1, seeded and finely chopped Scotch bonnet pepper
- 2 tbsp tomato paste
- 3 medium, peeled and chopped carrots
- 2 large, peeled and cubed potatoes
- 4 cups beef broth
- 1 tsp allspice
- 1 tsp dried or 2 tsp fresh thyme
- 1 tbsp brown sugar
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown 2 lbs beef chuck roast cubes in batches, about 3-4 minutes per side, until deep golden. Transfer browned beef to slow cooker.
- Step 2: In the same skillet, add 1 large diced onion, 4 minced garlic cloves, and 1 finely chopped seeded Scotch bonnet pepper. Sauté for 3-4 minutes until fragrant and softened.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until slightly caramelized. Transfer mixture to the slow cooker.
- Step 4: Add 3 chopped carrots, 2 cubed potatoes, 4 cups beef broth, 1 tsp allspice, 1 tsp dried thyme, 1 tbsp brown sugar, 1 1/2 tsp salt, and 1 tsp black pepper to the slow cooker. Stir to combine.
- Step 5: Cook on low for 8 hours or high for 4 hours until beef is tender and vegetables are cooked through.
- Step 6: Before serving, stir in 1 tbsp lime juice and sprinkle 1/4 cup chopped fresh parsley over the stew.
Frequently asked questions
How long does Slow-Cooked Caribbean Beef Stew with Scotch Bonnet Peppers take to make?
Total time is about 260 minutes (20 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Caribbean Beef Stew with Scotch Bonnet Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Caribbean Beef Stew with Scotch Bonnet Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Caribbean Beef Stew with Scotch Bonnet Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Caribbean Beef Stew with Scotch Bonnet Peppers?
Caribbean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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