Pepperpot stew
Prep:
10 mins
Cook:
30 mins
A Jamaican inspired soup which is versatile and delicious.
1 tbsp vegetable oil
600g diced beef
1 small white onion, chopped
1 garlic clove, finely chopped
1 birds eye chilli, deseeded and finely chopped
1 tsp fresh thyme, chopped or ¼ tsp dried
1 tsp cornstarch
1 large sweet potato, peeled and cubed
400ml light coconut milk
900g spinach
4 spring onions, sliced
Heat the oil in a large pot over medium heat.
Add the beef and ½ teaspoon of salt.
Brown the meat, stirring occasionally, then transfer to a plate.
Add the onion, garlic, chilli and thyme to the pan and cook, stirring.
Whisk 2 tablespoons of water and cornstarch together in a bowl or large measuring cup then add to the pot along with sweet potato.
Add the coconut milk.
Bring to a boil over high heat then reduce to a simmer and cook until the vegetables are almost tender, 3 to 5 minutes.
Stir in the spinach and 1 teaspoon of salt and cook until the spinach has wilted.
Add the scallions and the browned beef plus any cooking juices.
Cook until the beef is heated through then serve.
Serves
6
Preparation Time
10 minutes
Cooking Time
30 minutes
Main ingredients
Beef, Vegetables, Chilli, Spice
Recipe Type
Dinner, Family Dinners, Healthy, One Pot
Level of Difficulty
Easy
