Jamaican Pepperpot Stew

Jamaican-style pepperpot stew

Name: Jamaican-style pepperpot stew
Total time: 2 h
Yield: Serves 4
Cuisine: Caribbean
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

Janine Ratcliffe

Published: February 16, 2016 at 8:44 AM

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Serves 4

Easy

Total time: 2 hrs

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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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal596
fat36g
saturates20.5g
carbs26.4g
fibre5.7g
protein38.7g
salt1g

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.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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