Spicy Beef Stew
Winter is nearly here, as as a result our Instant Pot is getting some good usage! This warming Spicy Beef Stew will go down a treat!
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NutritionPer Serving
- Calories429
- Carbs26g
- Protein33g
- Fat22g
- Saturates8g
- Sugars11g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This Spicy Beef Stew is flavoured with a medley of savoury, sweet and salty flavours with a spicy kick! It’s so tasty, filling and easy to cook in batches.
Our Spicy Beef Stew is also ridiculously cheap to make. Seriously. We spent around £5 on the whole list of ingredients, even including the beef. So it’s tasty AND cheap. We’ve called it Spicy Beef Stew, but you can use any meat you like in this recipe, as the way you marinade is the same. We used ox cheeks because they’re super budget friendly, but you can use any sort of beef suited for slow cooking.
You could also use braising steak, stewing steak even rump or shin; just make sure that ALL visible fat is removed in order to keep it slimming friendly. You could even use chicken if you like!
This Spicy Beef Stew is also really quick to make, especially if you have a pressure cooker like the Instant Pot. We don’t know where we’d be without ours to be honest. You can make dishes like this in under an hour, whereas usually they’d take at least 6 hours in the slow cooker. Anything that saves time, mess and fuss in the kitchen is a winner in our eyes!
What diets is this Spicy Beef Stew suitable for?
This Spicy Beef Stew recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;
- Stock cubes
- Worcestershire Sauce
You could also enjoy this dish if you’re dairy free.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Spicy Beef Stew?
There’s a few essential ingredients and things that you need to make this Spicy Beef Stew.
This recipe contains ground allspice: ground allspice is NOT mixed spice. I repeat. Ground allspice is NOT mixed spice. Mixed spice has cloves in it, allspice does not, and it creates a very different flavour. You cannot substitute them for each other.
You’ll find gravy browning with all the other gravy granules and instant gravy in the supermarket. It’s not an essential ingredient in this Spicy Beef Stew, but it is what gives it that rich brown colour. We also use it in our Gravy recipe, so it is worth having in the cupboard!
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The Instant Pot is basically a super slow cooker with a whole heap of other functions. It’s the safest pressure cooker out there – and you can have pulled pork cooked in just an hour! Yes, an hour! They’re available on Amazon, and if you follow us on Instagram, Facebook or Twitter we’ll let you know whenever it’s on offer.
We like to cook this in a slow cooker too. You can pick up slow cookers in most large supermarkets, or online from Amazon.
How many calories are in this Spicy Beef Stew?
There are 429 calories per portion of this Spicy Beef Stew. This means it falls into our Weekly Indulgence recipe category.
This Spicy Beef Stew is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Instant Pot method
Step 1
Trim the meat of all visible fat – you will need a very sharp knife. Be careful!
Step 2
Place the meat into a mixing bowl and season with the jerk seasoning. Place seasoned meat into a ziplock bag and add the black pepper, gravy browning, garlic and the thyme. Mix well and if possible place bag into the fridge and marinade over night. If you can’t do this – it’s fine, it just absorbs the flavours better.
Step 3
Spray the Instant Pot bowl with frylight and put into Sauté mode. Brown all sides of the meat, being careful to save the marinade in the bag!
Step 4
Remove the browned meat and set aside on a plate. Deglaze the Instant Pot with the red wine vinegar and some Worcestershire sauce, making sure to get all the bits off the bottom.
Step 5
Add the chopped onions, celery, 1 carrot & swede. Fry until the onion begins to soften.
Step 6
Return the meat to the Instant Pot, pour in the remaining marinade, add the ground allspice, hot sauce or chilli powder and the beef stock.
Step 7
Bring the Instant Pot to the boil and then put the lid on. Make sure the valve is set to sealing, and set Manual mode for 30 minutes. Once the Instant Pot has come to pressure, the timer will countdown. Leave the Instant Pot for an additional 15 minutes after it has done for the pressure to release naturally.
Step 8
Open the Instant Pot and add in the rest of the carrots, chopped tomatoes and spring onion. If you kept your meat in big pieces – now is the time to cut it into smaller pieces.
Step 9
Place the lid back on the Instant Pot and place into Manual mode for 5 minutes. Once the Instant Pot has come to pressure, the timer will countdown. Leave the Instant Pot for an additional 5 minutes then release the pressure.
Step 10
Add the tin of butter beans and stir well. If the stew needs thickening place into Saute mode without the lid and reduce for 15 minutes. Make sure to stir often.
Step 11
Serve on a bed of rice. Enjoy!
Slow cooker method
Step 1
Trim the meat of all visible fat – you will need a very sharp knife. Be careful!
Step 2
Place the meat into a mixing bowl and season with the Jerk seasoning. Place seasoned meat into a ziplock bag & add the black pepper, gravy browning, garlic and the thyme. Mix well and if possible place bag into the fridge and marinade over night. If you can’t do this – it’s fine, it just absorbs the flavours better.
Step 3
Spray a pan with frylight and heat. Brown all sides of the meat, being careful to save the marinade in the bag!
Step 4
Remove the browned meat and put in the slow cooker. Deglaze the pan with the red wine vinegar and some Worcestershire sauce, making sure to get all the bits off the bottom.
Step 5
Add the chopped onions, celery, 1 carrot and swede. Fry until the onion begins to soften. Once done, place on top of the meat in the slow cooker.
Step 6
Add the rest of the marinade and all other ingredients.
Step 7
Cook on high for 5-6 hours.
Step 8
Add the tin of butter beans and stir well. If the stew needs thickening leave the lid off for an hour whilst on high.
Step 9
Serve on a bed of rice. Enjoy!
What should you should serve with Spicy Beef Stew?
Any of the following go really well with Spicy Beef Stew. It’s so hearty you can also enjoy it on its own!
Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.
Can you cook this Spicy Beef Stew another way?
Yes! You can cook it in the pressure cooker, slow cooker or in the oven.
Pressure cooker: 30 minutes or so – see further instructions in the recipe card below.
Slow cooker: 6 hours or so – see further instructions in the recipe card below.
Oven: You could cook this in the oven in a casserole dish with a tight fitting lid, or in an oven tray with some foil tightly wrapped around the top. Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so.
How do you know when this Spicy Beef Stew is cooked?
You should cook this Spicy Beef Stew until the beef falls apart when pulled apart with a pair of forks.
This should take approx 1 hour in the pressure cooker, 6 hours in the slow cooker (high) or 2 hours in the oven (170°C).
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Spicy Beef Stew in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Spicy Beef Stew in the fridge for approximately 3 days or so.
Can I freeze this Spicy Beef Stew?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Spicy Beef Stew?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Spicy Beef Stew
Winter is nearly here, as as a result our Instant Pot is getting some good usage! This warming Spciy Beef Stew will go down a treat!
-
Prep Time
15 MINS
-
Cook Time
1 HR
- KCals 429
- Carbs 26G
Instructions
Instant Pot Method
- Trim the meat of all visible fat - you will need a very sharp knife. Be careful!
- Place the meat into a mixing bowl and season with the Jerk seasoning. Place seasoned meat into a ziplock bag & add the black pepper, gravy browning, garlic and the thyme. Mix well and if possible place bag into the fridge and marinade over night. If you can't do this - it's fine, it just absorbs the flavours better.
- Spray the Instant Pot bowl with Low calorie cooking spray and put into Sauté mode. Brown all sides of the meat, being careful to save the marinade in the bag!
- Remove the browned meat and set aside on a plate. Deglaze the Instant Pot with the red wine vinegar and some Worcestershire sauce, making sure to get all the bits off the bottom.
- Add the chopped onions, celery, 1 carrot & swede. Fry until the onion begins to soften.
- Return the meat to the Instant Pot, pour in the remaining marinade, add the ground allspice, hot sauce or chilli powder and the beef stock.
- Bring the Instant Pot to the Boil and then put the lid on. Make sure the valve is set to sealing, and set Manual mode for 30 minutes. Once the Instant Pot has come to pressure, the timer will countdown. Leave the Instant pot for an additional 15 minutes after it has done for the pressure to release naturally.
- Open the Instant Pot and add in the rest of the carrots, chopped tomatoes and spring onion. If you kept your meat in big pieces - now is the time to cut it into smaller pieces.
- Place the lid back on the Instant Pot & place into Manual mode for 5 minutes. Once the Instant Pot has come to pressure, the timer will countdown. Leave the Instant pot for an additional 5 minutes then release the pressure.
- Add the tin of Butter beans and stir well. If the stew needs thickening place into Saute mode without the lid and reduce for 15 minutes. Make sure to stir often.
- Serve on a bed of rice. Enjoy!
Slow Cooker method
- Trim the meat of all visible fat - you will need a very sharp knife. Be careful!
- Place the meat into a mixing bowl and season with the Jerk seasoning. Place seasoned meat into a ziplock bag & add the black pepper, gravy browning, garlic and the thyme. Mix well and if possible place bag into the fridge and marinade over night. If you can't do this - it's fine, it just absorbs the flavours better.
- Spray a pan with Low calorie cooking spray and heat. Brown all sides of the meat, being careful to save the marinade in the bag!
- Remove the browned meat and put in the slow cooker. Deglaze the pan with the red wine vinegar and some Worcestershire sauce, making sure to get all the bits off the bottom.
- Add the chopped onions, celery, 1 carrot & swede. Fry until the onion begins to soften. Once done, place on top of the meat in the slow cooker.
- Add the rest of the marinade and all other ingredients.
- Cook on high for 5-6 hours.
- Add the tin of Butter beans and stir well. If the stew needs thickening leave the lid off for an hour whilst on high.
- Serve on a bed of rice. Enjoy!
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42 comments
See what others have to say
LynTuesday 27th October 2020
I have put this through the WW calculator and it comes up 4💜 (the Worcestershire sauce bumps it up) .
HollyMonday 2nd November 2020
Hi Lyn, I’ve had a look at this recipe and have altered the WW points and they are now correct on the page, thanks so much for you message.
[email protected]Wednesday 15th April 2020
I want to cook this in the oven but can’t see instructions for this. Am I missing them?
Sharon FitzpatrickWednesday 6th May 2020
Hi Emma, thanks for getting in touch.This dish can be cooked in the oven and you can find the instructions in the section called ‘Can you cook this Caribbean Jerk Stew another way’. You need to cook it in a casserole dish with a tight fitting lid, or in an oven tray with some foil tightly wrapped around the top. Then cook for 2 – 3 hours at 170 – 180ºC, checking it every 30 minutes or so. Hope this helps.
AmyWednesday 8th January 2020
What book is this recipe in? I’ve brought both books and I cant find it in either
Holly LevellTuesday 12th May 2020
Hi Amy, this recipe only appears on our website
Arthur ForsterSunday 21st July 2019
Hi Ladies,
I’m relatively new to Pinch of Nom, though I have tried a few recipes over the past few months. My question is around the meal are, in the main, for 4 to 6 people, which as there is only my wife and I means that some of the meals can be a bit hit and miss as the ingredients based on the number above. What can you advise regarding meals for two or even 1 person ingredients, as there could be more food wasted than eaten. Thoughts?
Regards,
Arthur
Sharon FitzpatrickThursday 21st May 2020
Hi Arthur, thankyou for your question. You can easily convert our website recipes to serve 1 or 2 people. If you scroll down to near the bottom of the page, you will find the recipe card. You will see the ingredients list and just above it you will see the number of servings. If you click on the up or down arrow next to the servings, you can increase or decrease the servings to 1 or 2. This will automatically adjust the quantities of ingredients for you. Thanks for getting in touch and hope you continue to try our recipes.
NaomiWednesday 5th June 2019
Hi if using chicken would you use a chicken stock instead of beef?
Emma TThursday 20th June 2019
Hi Naomi,
Yes, chicken stock would be good, though the depth of colour and flavour from the beef stock would also work well with chicken! ????
Vivienne PenningtonWednesday 20th February 2019
Just in slow cooker. I got the rump steak out of freezer instead of the stewing beef. Must label better. So it’s going to be very nice. Didn’t have allspice so substituting moroccan spice. We will see….????
DonnaMonday 4th February 2019
Hi My husband hates chopped tomatoes can I use pasata instead? ????
Jean-Paul BeamanThursday 17th January 2019
if I want to cook this for just 3 people do I reduce the amount of liquids (im reducing the amount of some of the other ingridents, eg half the meat,, onions sweed, sping onions etc
KellyFriday 19th October 2018
Hiya
For cooking this in a casserole dish in the oven. Would you fry off the ingredients in a pan and then transfer to casserole dish and cook in the oven for 2-3 hours?
JordanThursday 18th October 2018
HI,
Did i read you can do this with chicken? would chicken would be best and can you just pop it in the slow cooker instead of browning off? thanks!
Trevor WilliamsSaturday 22nd September 2018
Hi, I’ve made this several times, but found the marinade a little dry. I’m wondering if some of the stock should be used in stage 1 because in stage 6 it says to ad the rest of the beef stock, but that is the first time it is mentioned?
Mollie KitchingWednesday 29th August 2018
I’ve made this far to spicy, is there anything I can do to fix it? 🙁
EnzaMonday 27th August 2018
If I’m using an oven do I brown it all of then throw it all in. N how long showed I cook it for in the oven please t.i.a
CorinneWednesday 18th July 2018
Instead of gravy Browning, can I use gravy granules?
NicolaWednesday 20th June 2018
Could i use Diced Chicken instead?I would still cook low/slow – any help would be greatly appreciated 🙂
LisaFriday 11th May 2018
Hi I’m new to the instant pot, I’ve followed step by step instructions for the instant pot adding all the veg at no 5. I’ve cooked it on 30 mins but then later on I think step 8 it says to add all the veg again.
Please can you clarify the instructions. The meal was very tasty but veg like mush.
Also from last message I realised about the stock. Thank you
Lisa jenkinsThursday 15th February 2018
I didn’t like the addition of the allspice..???? otherwise it was tasty. a tablespoon was just too much for my tastebuds.. I would make it again, with just less/minus the allspice
AllisonTuesday 6th February 2018
Hi you say that the Schwartz jerk seasoning does not contain sugar , i went all over to find this product and when i read the ingredients it does say that it contains sugar!
JanThursday 25th January 2018
HI
Thank you for the recipe can’t wait to try it , just realized I have got red wine vinegar, is there a alternative? Thanks
M RapleyMonday 15th January 2018
Just went to the Schwartz web page and the ingredients listed fo allspice ground includes cloves so will it still be okay to use.
KerrySaturday 13th January 2018
Ivan I substituted the gravy growing with anything else please? ????
JoanneSaturday 6th January 2018
I’m thinking about using left over roast beef, would it work? How long would you suggest cooking it for? Thanks
Lucy HawkinsThursday 4th January 2018
I made this tonight in the slow cooker I added a scotch bonnet chilli for that extra Caribbean kick. It was delicious. Thank you.
SarahSaturday 25th November 2017
Hi I’m using beef brisket for this recipe
Do I chop it up first or cook the whole joint and then shred it? It’s not clear from the recipe
Thanks. X
NancyFriday 1st March 2019
Well I read through the recipe card and followed the method but cannot see at which stage I was suppose to add the all important Allspice (not Mixed Spice!) t’s been cooking all day in my slow cooker. while I’ve been at work. Smells amazing anyway but I might just add a bit in at stage 8. 🙂
RoisinMonday 20th November 2017
Hi when do you put the butter beans in, do they go in with everything for cooking in the slow cooker
LouWednesday 8th November 2017
Could I slow cook this for longer on low or medium? Would the result be the same? xx
lynneFriday 27th October 2017
as I don’t like butterbeans is there anything I can substitute for them
CharlotteTuesday 17th October 2017
Do you think this recipe would work without the browning of the meat and veg first? Just pop it all in the slower cooker and let it cook?
Natalie SaundersSunday 15th October 2017
Hi Kay
I don’t have a slow cooker or instant pot, could I cook this in the oven? If yes, any idea re timings?
Many thanks ????
Natalie
Sheila SearsSaturday 14th October 2017
Kay I am sitting here at the moment with the Caribbean Jerk Stew in the gas oven smelling delicious, so watch this space.
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