Olive Magazine
Jamaican Pepperpot Stew

Jamaican-style pepperpot stew

Published: February 16, 2016 at 8:44 am
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal596
fat36g
saturates20.5g
carbs26.4g
fibre5.7g
protein38.7g
salt1g
Advertisement

Make this Jamaican pepperpot stew, then check out our Jamaican oxtail stew, Jamaican beef patties, Jamaican goat curry and Jamaican curry pork.

Ingredients

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

Method

  • 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.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content