Jamaican pepperpot beef stew

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Jamaican pepperpot beef stew

Servings:	Serves 6
Calories per serving:	TBA
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

Pepperpot at the start of the cooking process

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

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 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.

Ingredients

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

• 1 tablespoon 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 tablespoons 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.

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.

See also

• Jamaican pepperpot beef and vegetables recipe

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