Spiced Caribbean Beef Stew with Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Hearty beef stew simmered with Caribbean spices, sweet potatoes, and tomatoes, delivering a rich and comforting dish perfect for cozy meals. This Caribbean recipe, ready in about 140 minutes, pairs beef stew meat, cut into 1-inch cubes, olive oil, and yellow onion, chopped 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 stew meat, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp dried thyme
• 1 can (14.5 oz) canned diced tomatoes
• 3 cups beef broth
• 2 medium (about 2 cups) sweet potatoes, peeled and cubed
• 1 scotch bonnet pepper, whole (optional)
• 1 tsp salt
• 3/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

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

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef stew meat and brown on all sides, about 5-7 minutes. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large chopped yellow onion and sauté for 4 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1 tsp dried thyme, cooking for 30 seconds to release aromas.
4. Step 4: Return browned beef to the pot. Add 1 can (14.5 oz) diced tomatoes with juices and 3 cups beef broth. Stir to combine.
5. Step 5: Add 2 peeled and cubed medium sweet potatoes and 1 whole scotch bonnet pepper (optional for heat). Season with 1 tsp salt and 3/4 tsp black pepper.
6. Step 6: Bring stew to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender and sweet potatoes are soft.
7. Step 7: Remove scotch bonnet pepper before serving. Garnish with 2 tbsp chopped fresh parsley and serve hot with crusty bread or rice.