method

This dish is fast to put together but slow to cook. Once your meat is in to marinate allow a minimum of an hour but preferably marinade overnight in the fridge, or as long as you can.

I have used Dunns River Hot Caribbean curry powder but any Jamacain style containing pimento (allspice) you prefer will be perfect. Check the powder for salt content increase the salt if required you can always add but never take away. So taste taste taste once the dish is near the end of the cooking time. Add in extra if required.

The butter beans are going to soak up the meat & spice flavours, so trust me you will not feel hard done by.

Now I used two pans — my non stick wok to fry with and then I switched to my dutch oven to slow cook the dish.

So, gather your ingredients and we are ready to go!

Marinade method

1. Get a suitable container to marinate your meat in. Never metal or tin foil containers. (There's a science to it, I will not bore you with that stuffs!)
2. Place all the ingredients below into the container and shake as you add:
• 300g stewing beef
• 2 Tbsp Dunns River Hot Caribbean curry powder
• 1 tsp ground pimento (allspice)
• 1 tsp ground cumin
• 1 tsp ground smoked paprika
• 1 tsp ground black pepper
• 1 tsp sea salt
• 2 inch piece of fresh ginger finely diced
• 5 cloves garlic finely diced
• 1 OXO™ beef stock cube crumbled

3. Place into the fridge for at least an hour but preferably overnight

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Curry method

1. Take your marinated meat from the fridge allow to come up to room temperature slightly as you prepare for the curry.
2. Chop your carrots, onions, spring onions and gather all your ingredients ready to be cooked.
3. Heat a heavy based pan or Dutch oven to maximum add the 3 Tbsp of vegetable oil until it shimmers.
4. Add your marinated meat few cubes at a time so the pan does not cool.

5. Allow to brown but not burn — so turn occasionally.

6. Once it is all well-browned set it aside and lower the heat of the pan.

7. Add extra oil if required then add your 1 Tbsp of curry powder. This is to "burn" the flavour of the curry powder into ever part of the dish. All your actually doing is flavouring oil to cook the rest of your veg. (Think of it as layering up the flavour Jamaican's call this "burn" but do not burn it! Soon as it smells immediately move on.)

8. Add bay leaf
9. Add your onions & thyme to the pan allow to slightly soften.

10. Add your carrots stir through the onions to combine.

11. Add your spring onion whites.

12. Add your chopped tomato combine and you have all your flavour base.

13. Place your veg' with the meat into the pot you are using to slow cook.
14. Stir through & add 500 ml of water.

15. Bring everything to a simmer then add in your scotch bonnet chilli if using.
16. Cover and cook for about 2hrs until the beef is tender.

*Please refer to other cooking method below if using pressure cooker or slow cooker

17. Remove the lid, check the meat is tender & add the butter beans then cook for another hour*

*40mins with the lid on, 20mins with the lid off.

18. 10 minutes before the end of the cook check the salt, adjust & add your spring onion greens

NB: Don't forget to remove the bay leaf AND the scotch bonnet chilli or someone is going to have an exploding head!

19. Stir your spring onion greens through & serve.

Pressure cooker method

*Brown as above then set everything into your pressure cooker pot and cook on meat for 25 minutes. Then release the pressure, add your butter beans and cook for a further 5 minutes on meat. Release the pressure check the salt adjust as required then add your spring onion greens & serve

Slow cooker method

*Brown as above then set everything into your slow cooker pot cook on low for 5 hours. Then add your butter beans and cook for a further hour. Check the salt, adjust if needed & add your spring onion greens stir through & serve.

Serving suggestion

for Jamaican Beef and Butter Bean Curry Plain basmati rice or mashed potatoes