Jamaican BEEF Soup | Craig & Shaun make a BIG STATEMENT

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeño provides heat with less intensity.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is gluten-free and a healthier thickening option.

Cut beef into cubes and season with black pepper and salt.

Heat a large pot over medium heat and add the beef, browning it on all sides for about 5-7 minutes.

Add chopped onions, garlic, and thyme to the pot and sauté for 3-4 minutes until fragrant.

Pour in water to cover the beef and bring to a boil.

Reduce heat to low and simmer for 1-1.5 hours until beef is tender.

Add diced carrots, potatoes, and celery to the pot and cook for 20-25 minutes until vegetables are soft.

Stir in pimento seeds, bay leaves, and scotch bonnet pepper for flavor.

Adjust seasoning with lime juice and more black pepper if needed.

Mix cornstarch with a little water to create a slurry and stir into the soup to thicken.

Simmer for an additional 5 minutes until the soup thickens slightly.

Remove bay leaves and scotch bonnet pepper before serving.

Garnish with chopped green onions and serve hot.

Cooking Techniques

Spice Level: