Cook Like a Jamaican Stew Beef

Beef stew with carrots, tomatoes, and green onions, on top of a bed of rice, in front of a bowl of scotch bonnet peppers, pickapeppa sauce, and allspice — Instant Pot Jamaican Beef Stew

This Instant Pot Jamaican Beef Stew is inspired by Pots and Pans Jamaican eating place in Akron, Ohio. That's right, Jamaican cooking right here in Ohio. Back in the day, I would accept to travel a long way - maybe all the way to Kingstown - to get a sense of taste of existent Jamaican cuisine; now all I accept to practise is get downtown.

Of course, afterwards a meal of curry goat and jerk pork, I had to try it at home. It'southward a beef stew flavored with This recipe is best described as "Jamaican past way of Northeastern Ohio". I am using Jamaican flavors, but don't bear witness it to your Jamaican Granny and tell her information technology's authentic, OK?

This is a pretty standard Instant Pot beef stew, and I build the Jamaican flavor profile with three primal ingredients: allspice, Pickapeppa sauce, and…Scotch Bonnet peppers.

Scotch Bonnet peppers are no joke. With nigh peppers, I'thousand chill about treatment them. Jalapenos? Serranos? No big deal. I put on gloves earlier treatment Scotch Bonnet peppers, and I brand sure to wash my hands even later on taking the gloves off. Don't absentmindedly rub your eye after handling these peppers, unless you want an at-home pepper spray feel.

Why practice I include Scotch Bonnet peppers in recipes, when I take to treat them like biohazards? Because that brutal rut, used in small doses, isn't overwhelming. Scotch Bonnet peppers take a unique flavor - frutity, floral - hiding under the oestrus. I know they're going to impale me - but I tin can't help myself. I keep coming dorsum for more.

Recipe: Instant Pot Jamaican Beefiness Stew

Inspired by: Jamaican Beef Stew With Rice Recipe | Serious Eats

Description

Instant Pot Jamaican Beef Stew. A sense of taste of the islands from my Instant Pot.

i tablespoon vegetable oil
iii pounds beef bottom circular roast, cut into ane-inch cubes
ane teaspoon fine sea common salt
½ teaspoon fresh footing black pepper
i large onion, diced
iv cloves garlic, minced
1 Scotch Bonnet republic of chile pepper (or habanero pepper), seeded and minced
2 tablespoons tomato paste
one teaspoon ground allspice
½ teaspoon fine bounding main salt
1 tablespoon Pickapeppa sauce
ii cups bootleg beef or chicken broth (or depression-sodium shop-bought broth)
3 large carrots peeled and cut into i-inch lengths (or ½ pound baby carrots)
xiv.5-ounce tin diced tomatoes
ane teaspoon fine sea common salt (if using homemade broth)
½ teaspoon fresh ground blackness pepper

Cornstarch slurry (optional)

¼ cup h2o
2 tablespoons cornstarch

Accompaniments

Hot pepper sauce (preferably Jamaican or Habanero based)
Minced Green Onions
White rice

Sear the beef in three batches: Rut the vegetable oil in the force per unit area cooker pot over medium heat (sauté mode in my Instant Pot) until the oil shimmers and just starts to fume. While the pot heats, sprinkle the beef cubes with ane teaspoon salt and ½ teaspoon black pepper. Sear the beef in iii batches; sear each batch until well browned on one side, nigh iii minutes, and so transfer the seared beef to a bowl. (I sear in batches so nosotros don't crowd the pot - crowded beef doesn't dark-brown, information technology steams. And, I sear on one side to get the complex browning flavors, without spending all mean solar day searing the beef.)
Saute the aromatics: After all the beef is seared, add together the onion, garlic, scotch bonnet pepper, and tomato paste to the pot, and sprinkle with the allspice and ½ teaspoon common salt. Sauté until the onions soften and the love apple paste darkens, most 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Stir in the beefiness and any juices in the bowl, stir in the Pickappepa sauce, so pour in the beef broth. Scrape the bottom of the pot one last time to make certain zippo is sticking. Stir in the carrots, then spread the diced tomatoes on top.
Pressure melt the stew for fifteen minutes with a natural pressure release: Lock the lid on the pressure cooker and cook at high pressure for fifteen minutes in an electrical PC, 12 minutes in a stovetop PC. When the cooking time finishes, let the pressure come up downwardly naturally, about 25 more than minutes. (After 20 minutes you lot can quick release whatever remaining pressure if y'all are in a bustle.)
Season, thicken, and serve: Unlock the pressure level cooker lid. Stir in the teaspoon of fine sea salt (if not using store-bought broth, which is plenty salty), and the ½ teaspoon of fresh ground black pepper. Whisk the h2o and cornstarch into a slurry, and then stir the cornstarch slurry into the stew. Serve with the accompaniments and enjoy!

Notes

Beef shoulder, beef chuck, and beef bottom circular all work well in this recipe, and are interchangeable. The size of the cubes (1-inch) are more important to the cooking time than the specific cutting of beefiness.
Scotch Bonnet and Habanero peppers are very close cousins; sub in Habanero if you tin't find Scotch Bonnet. And, again, be careful when handling them - they are brutally hot.
Scared of the Scotch Bonnet heat, but even so want a little of the flavor? Instead of mincing the pepper, toss a whole pepper in the pot when you add together the goop. Fish it out and discard it when the cooking is done. It gives you a hint of the season, and cuts dorsum on the estrus even more than.
Thin sauce is the downside to pressure cooking. The sealed cooking surroundings traps steam to build up pressure – steam that evaporates in a regular pot, thickening the sauce. The cornstarch slurry thickens the sauce, giving information technology the mouthfeel of a regular stew.

Tools

6 quart or larger pressure cooker (I love my Instant Pot electrical force per unit area cooker)
Apartment edged wooden spoon

Prep Time: 10 minutes
Melt Fourth dimension: l minutes
Category: Sunday Dinner
Method: Pressure Cooker
Cuisine: Jamaican

Keywords: Instant Pot Jamaican Beef Stew, Pressure Cooker Jamaican Beef Stew

What practise you lot think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Beef Stew Provencal (Beef en Daube)
Instant Pot Easy Braised Oxtail
Pressure Cooker Beef Back Ribs Texas BBQ Style
My other Instant Pot Pressure Cooker Recipes

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Cook Like a Jamaican Stew Beef