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Pepper Pot Stew Recipe

Caribbean · Main course · 110 min total

A hearty and spicy Caribbean stew made with beef, root vegetables, and fiery Scotch bonnet peppers, simmered in a rich, aromatic broth.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 Scotch bonnet pepper, whole (do not cut)
• 1 tsp fresh thyme leaves
• 2 bay leaves
• 1 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 4 cups beef broth
• 2 large carrots, peeled and sliced
• 2 large potatoes, peeled and cubed
• 1 cup chopped okra
• 1 cup chopped callaloo or spinach

Instructions

1. Season beef cubes with salt and pepper. Heat oil in a large pot over medium-high heat and brown beef in batches. Set aside.
2. In the same pot, sauté onion and garlic until softened, about 3 minutes.
3. Add tomato paste, thyme, bay leaves, allspice, and whole Scotch bonnet pepper. Cook for 1 minute.
4. Return beef to pot. Pour in beef broth and bring to a boil. Reduce heat, cover, and simmer for 1 hour.
5. Add carrots, potatoes, and okra. Continue to simmer, covered, for 20 minutes until vegetables are tender.
6. Stir in callaloo or spinach and cook for 5 more minutes. Remove Scotch bonnet pepper and bay leaves before serving.

Tips

• Do not cut the Scotch bonnet pepper; leaving it whole adds flavor without overwhelming heat. For spicier stew, pierce the pepper with a knife.
• Serve over rice or with crusty bread to soak up the broth.
• Leftovers can be refrigerated for up to 3 days or frozen for 2 months.

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