Tender beef chuck marinated overnight in allspice, curry, thyme, and scotch bonnet, then seared and slow-simmered with carrots and bell peppers until fork-tender in a rich, glossy gravy. Paired with coconut rice and peas cooked with kidney beans, coconut milk, and a hit of garlic. A hearty, warming bowl that brings real Jamaican comfort to your table without any of the effort.

Beef chuck, long grain white rice, kidney beans, carrots, red bell peppers, yellow onion, beef stock, tomato paste, coconut milk, scotch bonnet pepper, green onion, fresh garlic, minced garlic, minced ginger, olive oil, ketchup, soy sauce, Worcestershire sauce, lime juice, curry powder, paprika, allspice, fresh thyme, black pepper, salt.

Soy, wheat, fish.