Jamaican Pepperpot Beef Stew

Am on a mission to save money and decided to use up everything in my freezer before re-stocking it. That’s the reason I went in search of a recipe to use up some stewing beef and have adapted this easy recipe on the Olive Magazine website for Jamaican Pepperpot Beef Stew. Ginger, chilli and allspice spice up the tender beef and sweet potato for a cockle warming one-pot dish. Not sure about anyone else but we are about to switch the central heating back on as the evenings are becoming a bit chilly…

Jamaican Pepperpot Beef Stew / What's Cooking / Grace at CountryWives online magazine for older women

Jamaican Pepperpot Beef Stew

Ingredients serves 2
1lb stewing beef, cut into cubes
Lard for frying, 25g approx (yes, lard. Apparently it’s much better for you than using vegetable oil)
Small onion, chopped
Ginger, a walnut sized piece peeled and chopped
Garlic clove, crushed
Half red chilli seeded and finely chopped (you could use Scotch Bonnet if you are braver than me)
Sprig thyme
4 Allspice berries or tsp ground allspice
Half cinnamon stick
400ml beef stock
200g full fat coconut milk
150g sweet potatoes, peeled and cut into chunks
125g spinach, washed and chopped

How to prepare
Heat a large casserole and fry the beef in the lard 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 using a medium heat (about 170 degrees F).

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 warmed bowls.

Or you could try this easy beef recipe from Jamie O. – Italian Seared Beef