Caribbean pepperpot stew recipe

  • Serves 2
  • 8 mins to prepare and 32 mins to cook
  • 537 calories / serving
  • Freezable
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This wonderfully comforting stew has a light, summery twist thanks to tons of Caribbean flavour. Marinating rump steak in jerk paste makes it fantastically fiery – cooking in a creamy coconut milk and thyme sauce really helps tenderise the meat, whlist sweet potatoes, okra and kale add extra bite to this summertime stew.

  1. In a bowl, toss the beef with half the garlic and ginger paste and 1/2 tsp of jerk paste; season with black pepper. Heat half the oil in a medium casserole. Add the beef and fry over a high heat, for 3 minutes, or until browned. Remove and set aside.
  2. In the same pan, heat the remaining oil and garlic and ginger paste. Add the onion and cook for 5 minutes, stirring often. Stir in the remaining jerk paste, thyme, red pepper and sweet potatoes. Cook for 2 minutes, then crumble in the stock cube. Add the okra, butter beans and the coconut milk (if the veg isn’t submerged in liquid, add enough water to just cover). Simmer for 15-20 minutes, until the potatoes are tender and the sauce has reduced.
  3. Tip in the kale and reserved beef and cook for 1-2 minutes, until the beef is hot through and the kale has wilted; season to taste. Scatter over a little extra thyme, if you like.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot. 

See more Stew recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 300g (10oz) rump steak, trimmed and cut into 2.5cm (1in) chunks
  • 2 tsp garlic and ginger paste
  • 1 tbsp jerk paste
  • 2 tsp olive oil
  • 1 red onion, chopped
  • 2 thyme sprigs, leaves picked, plus extra sprigs to serve
  • 1 red pepper, seeded and chopped
  • 1 medium sweet potato, cut into bite-sized chunks
  • 1/2 beef stock cube
  • 4 okra, chopped
  • 1 x 400g tin butter beans
  • 200ml (7fl oz) light coconut milk
  • 50g (2oz) kale, chopped
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  • Energy 2265kj 537kcal 27%
  • Fat 20g 28%
  • Saturates 10g 50%
  • Sugars 16g 18%
  • Salt 2g 33%

of the reference intake
Carbohydrate 48.4g Protein 45g Fibre 11.7g


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