Tag: stew

Jamaican-Style Beef Short Ribs

Deep, slow-braised beef short ribs with real yard vibes—jerk seasoning, garlic, thyme, scallion, pimento, sweet bell pepper, and a splash of Red Label Wine that turns the gravy silky and rich.

ender fall-off-the-bone beef short ribs simmered in jerk seasoning and pimento.

Ingredients

(serves 4–6)
3–6lb beef short ribs (English-cut), patted dry
3 Tbsp dry jerk seasoning
1 Tbsp garlic powder 1 tsp Scotch bonnet powder
6 cloves garlic, minced
1–1½ tsp pimento (allspice) — lightly crushed or 8–10 whole berries
6 sprigs thyme 2 medium roma tomatoes/ 2 tbsp tomato paste
4 scallions, chopped
1 green bell pepper, sliced
1 Scotch bonnet pepper, left whole (heat control)
1 cup Red Label Wine or red wine
2 cups beef stock (or water), plus more as needed
2 Tbsp neutral oil
Kosher salt to taste

Instructions

  1. Season (10 minutes + marinate 30 minutes or overnight)
    In a bowl, combine ribs with jerk seasoning, garlic powder, crushed pimento, 1 tsp salt, scotch bonnet pepper.
    Rub well. Cover and marinate at least 30 minutes (overnight for deepest flavor).
  2. Sear (8–10 minutes)
    Heat a heavy pot (Dutch oven) over medium-high; add oil.
    Sear ribs on all sides until browned (2–3 min per side). Remove to a plate.
    Tip: Browning is flavor. Don’t crowd the pot—work in batches.
  3. Build the base (2–3 minutes)
    Drop heat to medium. Add tomatoes, minced garlic, onion; stir 30–45 seconds.
    Pour in ½ cup Red Label Wine to deglaze, scraping up brown bits. Reduce by half (about 1 minute). Then Add 2 cups beef broth or water.
  4. Braise (2½–3 hours, mostly hands-off)
    Return ribs to the pot. Add thyme, scallion, pimento berries (if whole), bell pepper, Scotch bonnet, liquid should come ~⅔ up the ribs.
    Bring to a gentle simmer. Cover and cook low and slow until tender:
    Stovetop: Low heat, 2½–3 hours
    Oven: 325°F (163°C), 2½–3 hours
    Turn ribs once halfway through. Check liquid; add splashes of stock/water if needed.
    Doneness: A fork should slide in easily and the bone should wiggle loose.
  5. Reduce & glaze (8–12 minutes)
    Skim excess fat from the pot. Simmer the braising liquid uncovered until glossy and spoon-coating (8–10 min).
    Taste and adjust salt/pepper.
  6. Serve
    Plate with rice & peas, creamy mash, or boiled food. Spoon over plenty of that Red Label gravy. Optional sprinkle of fresh thyme leaves.

Notes for Control & Safety

  • Heat level: Keep Scotch bonnet whole with a slit for flavor without overwhelming heat; remove before serving if desired.
  • Sub for wine: If you ever run out, use a sweet red wine and add 1 tsp brown sugar; but Red Label gives the signature vibe.
  • Pressure cooker option: 45–55 minutes on High, natural release 10 minutes; then reduce sauce on stovetop.

How to make Jamaican beef short ribs

watch video here

Enjoy these tender Jamaican beef short ribs—rich, flavorful, and full of home vibes.
Share your photos and tag @khaliaskuisine on Instagram, Facebook, or YouTube!

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Jamaican Stew Peas Recipe

If you grew up in a Jamaican household like me, you know when stew peas was cooking, the whole yard could smell it before you even reached the gate. My grandma used to have the peas soaking from early morning, and by afternoon the pot was bubbling away with pigtail, salted beef, and sometimes a few chicken feet for that rich jelly texture.

Jamaican Stew peas wasn’t just dinner — it was a moment. The kind of meal that brings everyone to the table, no matter how far they were. That creamy coconut flavor mixed with thyme, scallion, and that one Scotch bonnet pepper sitting on top — pure perfection.

Now living in the U.S., I still make it the same way — slow, rich, and full of love. Every spoonful reminds me of home and those Sunday evenings when the kitchen was full of laughter, reggae on the radio, and rice steaming on the side.

So today, I’m sharing my version of Jamaican Stew Peas, just how my grandma made it — hearty, flavorful, and guaranteed to warm your soul.

jamaican stew peas recipe

How To Make Jamaican Stew Peas

Ingredients

Protein:
½ lb salted pig’s tail (soaked overnight or boiled to remove excess salt)
½ lb oxtail, Or salted beef cleaned and trimmed
½ lb chicken feet (optional but adds rich flavor)
Base:
2 cups dried red kidney beans
6 cups water (add more if needed)
1 cup coconut milk
2 stalks scallion, chopped
3 sprigs thyme
4 cloves garlic, minced
1 Scotch bonnet pepper (whole)
1 tsp scotch bonnet powder (for heat)
4 pimento seeds (allspice berries)
1 tsp salt (adjust to taste)
1 tbsp Jamaican jerk rub (all purpose seasoning) or grace cock soup flavoring https://www.gracefoods.com/recipe
For the Spinners (Dumplings):
1 cup all-purpose flour
¼ cup water (add a little at a time)

Instructions

  • Prep the Pig’s tail
  • boil and remove excess salt
  • Next:
  • In a large pot, add red kidney beans, oxtail / chicken feet , pimento seeds, garlic and enough water to cover. Boil for about 30 mins , after that, add the pig’s tail to the boil . Boil until peas are tender and meat is soft (about 45mins – 2 hour). Depends on which meat your using,
  • adding water as needed to maintain a rich stew consistency.
  • Make the Spinners:
    Combine flour and then add water gradually to form a firm dough. Roll small pieces between your palms into long, thin dumplings .
  • Season the Pot:
    Stir in coconut milk
    Add onion, scallion, thyme, garlic, pimento, scotch bonnet powder and the Scotch bonnet pepper (keep whole for flavor, not heat). and All purpose seasoning or grace cock soup flavoring. Now add the spinners.
  • Simmer to Perfection:
    Let stew peas cook for another 20–25 minutes until thick, creamy, and fragrant. Remove Scotch bonnet before serving.

Serving Suggestions

Serve hot with white rice or rice and peas for the ultimate Jamaican comfort meal. Some even love it with boiled dumplings, banana, or yam on the side.

Tip from My Kitchen:

For extra creaminess, mash a few peas with your spoon during the final simmer — that’s how Grandma made it thick and perfect!

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Every spoonful of stew peas feels like a Mama hug. Did you grow up eating it on a Wednesday too ? or with rice / dumplings? Comment below or tag @khaliaskuisine to join the conversation

How to make Jamaican stew peas

watch video here

Thanks for stopping by my kitchen! If you try this recipe, I’d love to see your version — snap a photo and tag @khaliaskuisine on Instagram or Facebook. Don’t forget to follow Khalia’s Kuisine on YouTube, Facebook, and Instagram for more Jamaican-inspired dishes, home-style meals, and a touch of nostalgia straight from my kitchen to yours.

Bless up and happy cooking! 💛💚🖤

Jamaican Stew Chicken

Jamaican Stew chicken — bold, rich, and full of island flavor.
This Stew Chicken brings that classic Jamaican flavor to your table — juicy chicken pieces seasoned with herbs, browned to perfection, and simmered in a savory sauce that’s good enough to pour over everything.

jamaican stew chicken

Ingredients

  • 3 lbs chicken (cut into pieces)
  • 2 tbsp all- purpose seasoning
  • 3 tbsp chicken seasoning
  • 1 tbsp garlic powder
  • 1 tsp scotch bonnet powder (optional)
  • 4 – 5 tbsp green seasoning (fresh herbs & spices)
  • 3 tbsp brown sugar (for browning)
  • 2 oil
  • 2 small tomatoes (diced)
  • 1 large potato
  • 2 carrots
  • 1/2 green bell pepper ,sliced
  • 2 sprigs thyme
  • 1 Scotch bonnet pepper, (for flavor)
  • 2 tbsp oil

Instructions

  • Season the Chicken:
  • Clean and cut chicken, then season with all-purpose seasoning, chicken seasoning, garlic powder, scotch bonnet powder, and green seasoning . Let marinate for at least 2 hours.
  • Brown the Sugar:
  • Heat oil in a large pot over medium heat. Add brown sugar and let it caramelize until it turns dark brown or desired color.
  • Add Chicken:
  • Add chicken pieces to the pot , stirring to coat in the caramelized sugar. Let it brown on both sides.
  • next:
  • cover and allow it to produce its own juices for a about 15 – 20 mins
  • Then:
  • Add tomatoes, potatoes, carrots, bell pepper, Scotch bonnet, thyme and water/broth. Cover and simmer for 25–30 minutes until chicken is tender and gravy thickens.
  • Finish:
  • adjust seasoning to taste.
  • Serve:
  • Serve hot with rice & peas, fried plantains, or boiled

Tip from My Kitchen:

Add a dash of ketchup near the end — it balances the spice and gives the sauce a nice glossy finish!

How to make Jamaican stew chicken

watch video here

Every Jamaican kitchen has a Brown Stew Chicken story — what’s yours? Do you like it spicy or mild? Tag @khaliaskuisine and show me how you plate yours! 🇯🇲💛

Thanks for stopping by my kitchen! If you try this recipe, I’d love to see your version — snap a photo and tag @khaliaskuisine on Instagram or Facebook. Don’t forget to follow Khalia’s Kuisine on YouTube, Facebook, and Instagram for more Jamaican-inspired dishes, home-style meals, and a touch of nostalgia straight from my kitchen to yours.

Bless up and happy cooking! 💛💚🖤