I don’t know why it took me so long to try this recipe! This is absolutely delicious. You can replace the beef with chicken instead if you prefer and adjust cooking times as chicken will not take as long to cook. We had it served with boiled rice. Don’t let the long ingredients list put you off! It is really easy to make this.

Serves: 2

Syns: FREE

Time Taken: 1.5 hours

Difficulty: Easy

ingredients

• Low calorie cooking spray
• 400g stewing beef, all visible fat removed, cut into bite-size pieces
  

  Caribbean Pepperpot Stew

• 2 red peppers, deseeded and cut into bite-sized pieces
• 1 small sweet potato, peeled and cut into bite-sized pieces
• 200g green beans, trimmed and halved
• 2 garlic cloves, finely chopped
• 2 tbsp jerk seasoning
• ¼ tsp sweetener
• 200g passata with onions and garlic
• 200ml beef stock
• 2 tbsp Worcestershire sauce
• Salt and freshly ground black pepper
• 200g dried long-grain rice
• A small handful of flat-leaf parsley, finely chopped, to garnish

Method

Place a medium, flameproof casserole dish sprayed with low calorie cooking spray over a high heat. Add the beef and fry for 4-5 minutes, or until lightly browned, stirring occasionally.
Add the peppers, sweet potato, beans, garlic, jerk seasoning, wine vinegar, sweetener, passata, stock and Worcestershire sauce. Season and stir well. Cover and cook for 1½ hours, or until the beef is meltingly tender.

Caribbean Pepperpot Stew

Tip: Make it serve 4: Increase the beef to 800g, add another red pepper and small sweet potato, increase the beans to 300g, add another garlic clove and double the amount of passata and stock. Cook for an extra 20-30 minutes, or until the beef is tender.