Caribbean Pepperpot Stew

A tasty SW recipe broken down into simple stages so anyone can follow them

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3.08 from 13 votes

Carribean Pepperpot Stew

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 3


  • 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


  • 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.


1.5 Syns per serving

By Pete

One thought on “Caribbean Pepperpot Stew”
  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.

3.08 from 13 votes (13 ratings without comment)

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