Jamaican Pepperpot Stew

Jamaican pepperpot stew

  • serves 4
  • A little effort

This Jamaican pepperpot stew recipe is an easy one-pot to feed the family. Ginger, chilli and allspice spice up the tender beef and sweet potato for a winter warming dish


Try this Jamaican pepperpot stew, then check out our vegetarian stew.



  • braising or stewing beef such as shin, cut into small pieces
  • oil for frying
  • onions 2 small, chopped
  • ginger a large walnut-sized piece, peeled and chopped
  • garlic 1 clove, crushed
  • scotch bonnet chilli 1, seeded and finely chopped
  • dried thyme 1/2 tsp
  • allspice berries 8
  • cinnamon stick 1
  • beef stock 800ml
  • coconut milk 400g tin
  • sweet potatoes 300g, peeled and cut into 2-3cm chunks
  • spinach 250g, washed and chopped


  • Step 1

    Heat a large casserole and fry the beef in 2 tbsp oil until browned. Add the onion and cook until soft then tip in the ginger, garlic and chilli and cook for a couple of minutes. Add the thyme, allspice, cinnamon, stock and coconut milk. Bring up to
    a gentle simmer, cover then cook for 1½ hours.

  • Step 2

    Add the sweet potato and cook uncovered until just tender, about 20 minutes. Stir in the spinach and simmer for a good 5 minutes. Serve in bowls.

Nutritional Information

  • Kcals 596
  • Fat 36g
  • Saturates 20.5g
  • Carbs 26.4g
  • Fibre 5.7g
  • Protein 38.7g
  • Salt 1g