Carribean PepperPot Stew

Hi all

Ive been on a roll of trying new Slimming World recipes with all the inspiration on the website, in the magazines and the calender at christmas there is just so much to choose from!

I had tried a pepperpot stew before and it didn’t go well. At all. So when I spotted the Jamaican Jerk seasoning in Supervalu recently knew exactly what I wanted to make with it – Carribean Pepperpot Stew

I used half round roast joint of beef cut into pieces as it was really lean and easy to trim – and it was on special! The other half is in the freezer ready to make this again!

The recipe on the site states that it serves 2 but Ive changed it up a little bit so it was quite a lot, 4 generous helpings of it. And it’s even better heated up the following day!

CARRIBEAN PEPPERPOT STEW

Serves 4 – syn free

400g stewing beef, all visible fat removed, cut into bite-size pieces
2 red peppers, deseeded and sliced
1 large or 2 small white onions, chopped
2 medium carrots, peeled and cut into bite-sized pieces
200g green beans, halved
2 garlic cloves, finely chopped
2 tbsp jerk seasoning (quite spicy!)
1 tbsp red or white wine vinegar
1 tsp sweetener
200g passata
200ml beef stock
4 tbsp Worcestershire sauce
Salt and freshly ground black pepper

– fry the beef on a high heat in small batches until browned (remove each batch to a bowl
While frying next batch then put it all back in the pot
– Add the peppers, onions,carrot beans, garlic, jerk seasoning, wine vinegar, sweetener, passata, stock and Worcestershire sauce. Season and stir well.
– Cover and cook for 2 hours until the beef is very tender and the carrots are well cooked.
– serve with basmati rice

I intend to try this in the slow cooker next time, I think it will be best without the 200ml stock, just add a crushed cube to the mix instead of the liquid.

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5 thoughts on “Carribean PepperPot Stew

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