Jamaican · intermediate
Jamaican Red Peas Stew With Halal Beef And Dumplings
Hearty kidney bean stew with tender halal beef chuck and hand-rolled flour dumplings cooked in seasoned coconut broth.
- PREP TIME
- 20 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon oil in a large pot over medium-high heat and sear beef cubes for 6 to 8 minutes until browned.
- 02
Add garlic, ground allspice, whole scotch bonnet pepper, and fresh thyme, stirring for 1 minute until fragrant.
- 03
Pour in coconut milk, kidney beans, and 2 cups of water; bring to a simmer, then lower heat to medium-low and cover for 25 minutes.
- 04
Prepare spinners by mixing flour with 1/3 cup water and a pinch of salt to form a smooth dough, then roll into 2-inch long thin cylinders.
- 05
Drop the flour spinners into the simmering stew, stirring gently so they do not stick together.
- 06
Simmer uncovered for 15 minutes until spinners float and sauce thickens; discard whole pepper and thyme stems before serving.
A LITTLE KITCHEN KNOW-HOW
Dumpling Braising
Cooking hand-shaped flour dumplings directly in simmering stew releases starches that thicken the sauce while cooking the dough.
Notes from the kitchen
- Leave the scotch bonnet pepper whole while simmering to infuse subtle heat without breaking the seeds.
- Knead the spinner dough just until combined to keep the dumplings tender.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.