Jamaican pepperpot beef stew: Difference between revisions

Latest revision as of 15:14, 15 April 2024

A spicy Jamaican / West Indian meat stew that is often served with dumplings.

This recipe is a very meaty version and I have included a small amount of chopped kidneys for extra flavour.

Our other Pepperpot recipe has a much higher ratio of vegetables, and would also be more economical. I think this is better though!

This recipe is also highly suited for use in a slow cooker - cook on low for about 4 hours.

Jamaican pepperpot beef stew

Servings:	Serves 6
Calories per serving:	420
Ready in:	3 hours, 45 minutes
Prep. time:	15 minutes
Cook time:	3 hours, 30 minutes
Difficulty:
Recipe author:	Chef
First published:	30th June 2017

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons plain flour
• 1 teaspoon ground ginger powder
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 900g stewing steak, cubed
• 2 tablespoons olive oil
• 400g tinned tomatoes
• 100g fresh button mushrooms, sliced
• 1 teaspoon hot chilli sauce [or to taste]
• 1 tablespoon Worcestershire sauce
• 1 heaped tablespoon soft brown sugar or jaggery
• 2 tablespoons red wine vinegar
• 4 cloves of garlic, peeled and crushed
• 1 bay leaf
• 1 Stick of cinnamon

to serve

• 1 tablespoon chopped parsley

Mise en place

• Preheat your oven to 160° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour]
• If using a slow cooker set to low.

• 

  A version with added beans at the end of 4 hours cooking

• 

  Pepperpot at the start of the cooking process

• 

  Meat coated with seasoned flour (using Lock & Lock box)

Method

1. Mix the flour, ground ginger, salt and pepper together and mix well - I use a mortar and pestle to break down the sea salt.
2. Dredge the steak in the seasoned flour to coat well. A really good way to do this is add the seasoned flour and the meat to a Lock & Lock box, close the lid and shake like mad. As you can see from the picture it does a good job!
3. Heat the oil and fry the meat in batches until browned. Add a little more oil if needed.
4. Tip everything, including any left over seasoned flour, into a lidded oven-proof casserole dish and mix well.
5. Cook for 3.5 hours at 160° C (325° F)
6. Remove the bay leaf before serving.

Serving suggestions

Sprinkle with the chopped parsley and serve with rice or potatoes and dumplings and a green vegetable.

Variations

I used 530g 1 pack of stewing beef and 1 440g pack of stewing beef and kidneys, mixed. I also used 6 large cloves of garlic and added a small glass of red wine as, unusually, there was some left over from the night before!

As this was so nice, I made a second batch using steak and kidneys and to make it go further as it is quite rich, I added a can of drained kidney beans and 2 cans of tinned tomatoes. Instead of chili sauce I used 2 small red chillies (de-seeded) and one Indian green chilli including seeds.

See also

• Jamaican pepperpot beef and vegetables recipe

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