Ingredients
Equipment
Method
Marinate the beef
- Combine beef chuck with browning sauce, soy sauce, Worcestershire sauce, all-purpose seasoning, allspice, diced onion, minced garlic, grated ginger, and chopped green onions. Cover and refrigerate for 1 hour.
Brown and build the stew
- In a Dutch oven, heat vegetable oil and brown sugar, stirring until the sugar darkens and looks caramel-colored. Add the marinated beef and sear for 6-8 minutes without moving it too much.
- Stir in the reserved aromatics from the marinade, then add ketchup, beef broth, fresh thyme sprigs, and the whole scotch bonnet pepper. Bring to a simmer over medium-high heat, stirring to release the browned bits.
- Cover the Dutch oven and simmer for 1 1/2 hours, checking occasionally so the stew bubbles gently. Cook until the beef is nearly tender and the sauce looks dark and glossy.
Finish with vegetables
- Add sliced carrots and cubed potatoes, then simmer for 30-40 minutes until they are tender. Keep the lid on between checks to maintain a steady simmer.
- Stir in the drained butter beans and simmer for 10 minutes so the beans heat through. Remove from heat when the stew is thick and the vegetables are fully cooked.
Serve
- Remove the scotch bonnet and thyme stems from the stew. Serve hot over rice.
Notes
Pro tip: sear the beef in batches if needed so it browns instead of steams, which helps the stew turn deep brown and glossy. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 2 months (thaw in the fridge overnight) for best texture. For a lower-sodium option, use reduced-sodium beef broth and swap the Worcestershire/soy for lower-sodium versions.