5 January, 2017
Caribbean Pepperpot Stew

A tasty SW recipe broken down into simple stages so anyone can follow them
Carribean Pepperpot Stew
Servings 3
Ingredients
- 400 g Stewing Beef (Lean)
- 2 Large Red Peppers Cut into chunks
- 1 Small Sweet Potato Cut into chunks
- 200 g Green Beans
- 2 Cloves garlic Finely chopped
- 2 tbsp Jerk Seasoning
- .25 tsp Granulated Sweetener
- 200 g Passata
- 200 ml Beef Stock
- 2 tbsp Worcestershire sauce
- 200 g Dried Long Grain Rice
Instructions
- Gather the ingredients, peel & chop the sweet potato and chop the red peppers
- Using a little Frylite, fry the diced beef until browned
- Add the beans, sweet potato and peppers
- Add the remaining ingredients (apart from the rice) season and stir then cover with a lid and cook slowly for an hour and a half or until the beef just melts in the mouth.
- Remove the lid from the stew and if necessary, boil hard whilst stirring so it doesn't stick to thicken the sauce up. Serve with the boiled rice.
One thought on : 1
This dish is one I make regular. The only thing I would say is. I think 1 tablespoon of jerk seasoning is more than enough. 2 is far too much.