This article was written for Annabel & Grace, which is now part of Rest Less.
Jamaican Pepperpot Beef Stew
Ingredients serves 2
1lb stewing beef, cut into cubes
Lard for frying, 25g approx (yes, lard. Apparently it’s much better for you than using vegetable oil)
Small onion, chopped
Ginger, a walnut sized piece peeled and chopped
Garlic clove, crushed
Half red chilli seeded and finely chopped (you could use Scotch Bonnet if you are braver than me)
Sprig thyme
4 Allspice berries or tsp ground allspice
Half cinnamon stick
400ml beef stock
200g full fat coconut milk
150g sweet potatoes, peeled and cut into chunks
125g spinach, washed and chopped
How to prepare
Heat a large casserole and fry the beef in the lard until browned. Add the onion and cook until soft then tip in the ginger, garlic and chilli and cook for a couple of minutes. Add the thyme, allspice, cinnamon, stock and coconut milk. Bring up to a gentle simmer, cover then cook for 1½ hours using a medium heat (about 170 degrees F).
Add the sweet potato and cook uncovered until just tender, about 20 minutes. Stir in the spinach and simmer for a good 5 minutes. Serve in warmed bowls.
Or you could try this easy beef recipe from Jamie O. – Italian Seared Beef