TEACHING MY GRANDSON HOW TO MAKE JAMAICAN ROAST BEEF

Ingredients

• 2 lb Beef Chuck (cut into 1‑inch cubes, trimmed of excess fat)
• 1.5 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 4 cup Water (enough to cover the meat, can substitute with beef broth for richer flavor)
• 3 medium Potatoes (peeled and quartered)
• 1 large Onion (diced)
• 3 clove Garlic (minced)

Instructions

1. Prepare Ingredients

   Trim excess fat from the beef, cut into 1‑inch cubes, peel and quarter the potatoes, dice the onion, and mince the garlic.

   Time: PT15M

2. Season Beef

   Place the beef cubes in a bowl, sprinkle with salt and black pepper, and toss to coat evenly.

   Time: PT5M

3. Start the Stew Base

   Transfer the seasoned beef to the large pot, add 4 cups of water (or beef broth), and bring to a rolling boil over high heat.

   Time: PT10M

   Temperature: High heat

4. Simmer the Beef

   Reduce the heat to low, cover the pot, and let the beef simmer for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: Low heat

5. Add Vegetables

   Stir in the quartered potatoes, diced onion, and minced garlic. Cover again and continue to simmer for another 30 minutes until the potatoes are fork‑tender and the beef is fully tender.

   Time: PT30M

   Temperature: Low heat

6. Final Seasoning and Adjust Consistency

   Taste the stew and add a pinch more salt if needed. If you prefer a thicker gravy, uncover the pot and simmer for an additional 5 minutes to reduce.

   Time: PT5M

7. Serve

   Turn off the heat, let the stew rest for 5 minutes, then ladle into bowls and serve hot with crusty bread or rice.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g