A heartwarming one-pot recipe, this super simple Jamaican Pepperpot Stew is packed with juicy tender pieces of beef and slowly cooked to bring out the ginger and spice. It is comfort food at its finest, requires very little prep and a firm favourite with our Butcher, Jon!
Ingredients (Serves 4)
- bavette/skirt steak, cut into small pieces
- oil for frying
- 2 small onions, chopped
- 2 inch piece of ginger, peeled and chopped
- 1 garlic clove, crushed
- 2 celery sticks, roughly chopped
- scotch bonnet chilli 1, seeded and finely chopped (optional, depending on how spicy you like it!)
- 1/2 tsp dried thyme
- 8 allspice berries
- 1 cinnamon stick
- 800 ml beef stock
- 1x 400g tin coconut milk
- 300g sweet potatoes, peeled and cut into 2-3cm chunks
- 250g fresh or frozen spinach, washed and chopped
- Heat a large casserole dish and fry the beef in 2 tbsp oil until browned.
- Add the onion and cook until soft, then add the chilli, ginger, celery and garlic and cook for a further couple of minutes.
- Add thyme, allspice, cinnamon, beef stock and coconut milk, then bring up to a gentle simmer.
- Once simmering, cover and cook for 1½ hours on a low heat.
- After 1.5 hours, add the diced sweet potato and cook uncovered until just tender, this should take approx 20 minutes.
- Stir in the spinach and simmer for a good 5 minutes. Serve on it’s own in bowls.