Caribbean Beef Pepperpot Stew & Rice
Low calorie cooking spray
all visible fat removed, cut into bite-size pieces
deseeded and cut into bite-sized pieces
small sweet potato
peeled and cut into bite-sized pieces
trimmed and halved
red wine vinegar
passata with onions and garlic
Salt and freshly ground black pepper
dried long-grain rice
A small handful of flat-leaf parsley
finely chopped, to garnish
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.
Turn the heat down, cover and cook for 1½ hours, or until the beef is meltingly tender.
Cook the rice accordingly to the packet instructions, then drain well.
Divide the stew and rice between two bowls, garnish with parsley and serve.