5 January, 2017

Caribbean Pepperpot Stew

Name: Carribean Pepperpot Stew
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
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

Comments : 1 Posted in : Uncategorised on 5th January 2017 by : Pete

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

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Carribean Pepperpot Stew

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

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.

1 COMMENT

One thought on : 1

Margaret McGaughey

May 17, 2018 at 9:05 pm

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.

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