Jamaican pepperpot stew recipe

  • Serves 4
  • 20 mins to prepare and 1 hr 30 mins to cook
  • 414 calories / serving
  • Healthy
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A spicy Caribbean stew with sweet potatoes and butternut squash that'll warm you right to the core. This heartwarming stew is packed with juicy tender pieces of beef and is slowly cooked to bring out the spicy flavours. Try serving this hearty stew with some crusty bread to dip with.

Put the beef, onions, garlic, ginger, spices and beef stock in a large casserole and bring to the boil. Reduce the heat to a minimum, cover and simmer very gently for 45 minutes. Add the potatoes and squash with the coconut milk and thyme and bring back to the boil.

Again reduce the heat, cover and simmer gently for 30-45 minutes until the vegetables are soft and the meat is very tender. Add the spinach leaves and adjust the seasoning and cook for a further 5 minutes or until they have wilted. Serve in deep bowls with lots of crusty bread.

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  • Ingredients

  • 600g stewing beef, cut into large chunks
  • 2 onions, peeled and thickly sliced
  • 2 garlic cloves, sliced
  • 4cm fresh ginger, peeled and cut into matchsticks
  • 2 bay leaves
  • 1tsp ground cinnamon
  • 4 cloves
  • 1 Scotch bonnet or red chilli, deseeded and sliced
  • 1 litre beef stock
  • 2 sweet potatoes, peeled and cut into chunks
  • 2 large floury potatoes, peeled and cut into chunks
  • For the purée

  • 400g (14oz) butternut squash
  • 1 x 400ml can coconut milk
  • 2 large sprigs thyme
  • 450g spinach leaves
  • salt
  • pepper
  • Energy 1745kj 414kcal 21%
  • Fat 8g 11%
  • Saturates 3g 15%
  • Sugars 19g 22%
  • Salt 3.5g 58%

of the reference intake
Carbohydrate 46.3g Protein 42.2g Fibre 9.6g


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