Caribbean Beef Pepperpot Stew & Rice
March 31, 2018
| Cook Time | 1 Hour |
| Servings | People |
Ingredients
- Low calorie cooking spray
- 400 g stewing beef all visible fat removed, cut into bite-size pieces
- 2 red peppers deseeded and cut into bite-sized pieces
- 1 small sweet potato peeled and cut into bite-sized pieces
- 200 g green beans trimmed and halved
- 2 garlic cloves finely chopped
- 2 tbsp jerk seasoning
- 1 tbsp red wine vinegar
- tsp ¼sweetener
- 200 g passata with onions and garlic
- 200 ml beef stock
- 2 tbsp Worcestershire sauce
- Salt and freshly ground black pepper
- 200 g dried long-grain rice
- A small handful of flat-leaf parsley finely chopped, to garnish
Ingredients
| |
Instructions
- 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.