Jamaican Beef Stew

Place the chuck roast in a large bowl and thoroughly mix all your chosen spices (epis, adobo, paprika, complete Seasoning, wet jerk seasoning, ginger). Work the seasoning blend into the meat by hand, then incorporate all your vegetables and the additional spices, including olive oil (potatoes, carrots, bell pepper, onions, liquid maggie—refer to the photo for guidance, thyme, and avocado oil). Allow the seasoned roast and vegetables to marinate in the refrigerator for at least 1 hour, or leave them overnight for enhanced flavor.

Heat a medium-sized pot over medium-high heat and add avocado oil. Brown the marinated chuck roast on both sides until it develops a golden hue, which should take about 10 to 15 minutes, depending on the batch size. Be careful not to overcook, especially if your roast is thinner. Once browned, remove the roast from the pan and set aside.

In the same pot, cook the tomato paste for five minutes or until it darkens in color. Next, add all the marinated vegetables and two cups of water ( excluding the carrots and potatoes). Cover the pot, lower the heat to medium, and let the beef simmer for 30 minutes.

After 30 minutes, increase the heat to medium-high, uncover the pot, introduce the carrots and potatoes, and continue cooking for 20 minutes without the lid. If there is excess liquid, removing the lid will help reduce it.

Serve the dish hot, accompanied by warm rice and sweet plantains.