Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooked Jamaican-Style Beef and Butter Bean Stew Tips, FAQ & printable recipe

Name: Slow-Cooked Jamaican-Style Beef and Butter Bean Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Jamaican-style
Ingredients: 2 lb beef stew meat, cut into bite-size cubes; 2 cans butter beans, drained and rinsed; 2 cups carrots, sliced into rounds; 1 tsp ground allspice; 1 tbsp dried thyme; 2 cups beef broth

By Clara Weller · Oct 14, 2026

A close-up of a bowl of Jamaican-style beef and butter bean stew with visible chunks of tender beef and carrots.

Prep: 15 min
Cook: 8 h
Total: 8 h 20 min
Serves: 6

Includes 5 min resting

Tips for success

For a deeper flavor, you can sear the beef cubes in a hot pan with a small amount of oil before adding them to the slow cooker. While this adds a few minutes to your prep time, it creates a caramelized crust on the beef that adds complexity to the final gravy. Be sure to deglaze the pan with a little broth to capture all those flavorful browned bits.

If you prefer a thicker gravy, you can whisk a small amount of cornstarch with cold water and stir it into the stew during the last thirty minutes of cooking. This creates a glossy, restaurant-style finish. Remember to stir gently so you do not break apart the butter beans or the tender carrots while incorporating the thickening agent into the hot liquid.

Variations

Spicy Beef Stew: Add one finely diced scotch bonnet pepper to the slow cooker at the beginning of the process for an authentic, fiery Jamaican kick that complements the allspice.
Root Vegetable Medley: Incorporate chunks of sweet potato or parsnips alongside the carrots to introduce a different layer of sweetness and texture to the stew base.

Storage and make-ahead

Fridge: Keep in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat on the stovetop over low heat until hot throughout and the beef reaches 145°F (63°C). Add a splash of water if the gravy is too thick.

Allow the stew to cool to room temperature for no more than two hours after cooking before transferring it to airtight containers. Properly stored in the refrigerator, the stew will remain fresh and flavorful for up to three days.

When storing, ensure the containers are sealed tightly to prevent the stew from absorbing any other odors from the refrigerator. Always reheat only the portion you intend to eat immediately.

This stew is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the entire dish, let it cool, and store it in the refrigerator.

When you are ready to serve, simply reheat the stew on the stovetop over low heat or in the microwave until it is heated through. The texture of the beef and the beans will remain consistent after reheating.

Serving ideas

Serve this hearty stew in warm, shallow bowls to showcase the rich gravy and tender ingredients. Because the stew is quite filling, it pairs beautifully with a simple side of crusty bread or a light, crisp green salad with a vinaigrette dressing.

The acidity of the salad helps cut through the richness of the stew, providing a balanced and satisfying meal for your guests.

For an authentic presentation, you can garnish each bowl with a few fresh thyme sprigs just before serving. If you enjoy a bit of heat, a light dash of hot sauce or a sprinkle of crushed red pepper flakes can be added at the table.

This allows each individual to customize the spice level to their personal preference without altering the base flavor of the stew.

Frequently asked questions

Can this stew be made with a different type of meat?

While beef stew meat is ideal for this recipe, you can substitute it with cubed lamb shoulder. Lamb provides a similar fat content and holds up well to the long, slow cooking time required for this stew.

Is it necessary to brown the beef first?

Browning is optional but highly recommended. While you can add the raw beef directly to the slow cooker, searing it first creates a deeper, more complex flavor in the final gravy that many cooks prefer.

Why is the gravy not thickening properly?

If the gravy remains too thin, it may be due to the amount of liquid added or the moisture content of the vegetables. Simply leave the lid off for the final thirty minutes of cooking to allow for more evaporation and natural thickening.

Recipe card

Slow-Cooked Jamaican-Style Beef and Butter Bean Stew

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 6

Ingredients

2 lb beef stew meat, cut into bite-size cubes
2 cans butter beans, drained and rinsed
2 cups carrots, sliced into rounds
1 tsp ground allspice
1 tbsp dried thyme
2 cups beef broth

Instructions

Place the cubed beef stew meat into the slow cooker insert. Add the sliced carrots and the drained butter beans. Sprinkle the ground allspice and dried thyme evenly over the mixture to ensure the spices distribute well during cooking.
Pour the beef broth over the meat, beans, and carrots. Cover the slow cooker with the lid. Set the slow cooker to the low setting and cook for 8 hours, or until the beef is tender and the sauce has thickened into a rich gravy.
Ensure the beef has reached an internal temperature of at least 145°F (63°C). Once cooked, let the stew rest for at least 5 minutes before serving. This allows the gravy to settle and the flavors to fully meld together for a better texture.

Contains: milk

Estimated nutrition per serving

Calories: 420
Protein: 35 g
Carbohydrates: 28 g
Fat: 18 g
Fiber: 6 g
Sugar: 4 g
Sodium: 750 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.