This Pepper Pot Beef Stew is a warming mix of tender beef, tasty vegetables, and a hint of spice. It’s perfect for chilly days when you need a cozy meal!
If you’re like me, you love a big bowl of stew that hits all the right spots. Plus, it’s so easy to make—you just throw everything in and let it simmer. Comfort food at its best!
Key Ingredients & Substitutions
Beef Stew Meat: Use chuck roast for its tenderness and flavor. If you’re looking for a lighter option, you can use chicken or turkey, but the cook time will need to be shorter.
Scotch Bonnet Peppers: These add a great kick. If you prefer milder flavors, jalapeños or sweet bell peppers can be used instead. Just keep an eye on the heat level!
Potatoes: Yukon Gold or russet potatoes work best for stews. If you’re avoiding carbs, consider swapping them for sweet potatoes or parsnips for sweetness.
Herbs and Spices: Fresh thyme gives a nice fragrance, but dried works too. Adding a bay leaf can enhance the flavor even further.
How Do You Achieve Perfectly Tender Beef in Your Stew?
The secret to tender beef is low and slow cooking. Start by browning the meat, which adds depth to the flavor. Then, simmer it gently. Here’s how to make it go smoothly:
- Browning: Don’t rush this step! Sear the beef on all sides until golden to lock in flavor.
- Simmering: Once you add the broth and veggies, lower the heat and let it bubble away. Cover it to keep moisture in.
- Time: 1.5 to 2 hours is ideal—this gives the collagen in the beef time to break down, making it fall-apart tender.
How to Make Pepper Pot Beef Stew
Ingredients You’ll Need:
- Beef: 2 lbs beef stew meat, cut into chunks
- Oil: 2 tbsp vegetable oil
- Vegetables: 1 large onion, finely chopped; 4 cloves garlic, minced
- Broth: 2 cups beef broth
- Potatoes: 2 large potatoes, peeled and cut into chunks
- Peppers: 1-2 scotch bonnet or red chili peppers, sliced (adjust to taste for heat)
- Spices: 1 tbsp allspice berries, crushed; 1 tbsp black pepper; 1 tbsp thyme leaves (fresh or dried); 1 tsp paprika
- Flavorings: 2 tbsp tomato paste; 2 tbsp soy sauce; salt to taste
- Garnish: Fresh parsley or cilantro, chopped (for garnish)
- Optional: 1/2 tsp cinnamon or nutmeg for warm undertones
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 2.5 hours total for cooking. You need roughly 1.5 to 2 hours for the beef to become tender while simmering, plus an additional 30 minutes to cook the potatoes and finish the stew. It’s a hands-off dish that rewards you with delicious flavors!
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large pot over medium-high heat. Add the beef chunks and brown them on all sides. Don’t overcrowd the pot; do this in batches if needed. Once browned, remove the beef and set it aside.
2. Sauté the Aromatics:
In the same pot, add the chopped onion. Sauté until it’s translucent, which takes about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3. Add Tomato Paste:
Stir in the tomato paste and cook for 2 minutes. This helps bring out the flavor in the stew, giving it a richer taste.
4. Combine Ingredients:
Now, return the browned beef to the pot. Pour in the beef broth, soy sauce, crushed allspice berries, black pepper, thyme, paprika, and salt. Stir everything together until well combined.
5. Simmer the Stew:
Bring the mixture to a boil. Once boiling, reduce the heat and cover the pot. Let it simmer for about 1.5 to 2 hours until the beef is nice and tender.
6. Add Potatoes and Peppers:
After the beef is tender, it’s time to add the potato chunks and sliced chili peppers. If you’d like, now is a good time to stir in the optional cinnamon or nutmeg.
7. Final Simmer:
Simmer uncovered for an additional 30 minutes. This helps the potatoes cook through and allows the stew to thicken slightly.
8. Taste and Adjust:
Taste the stew and adjust the seasoning with more salt or pepper if needed.
9. Garnish and Serve:
Before serving, garnish with chopped fresh parsley or cilantro to add a fresh touch. Serve hot with a side of steamed white rice or your favorite bread.
Enjoy a flavorful, hearty stew with a spicy kick and rich, deep flavors—perfect for filling and warming you up on any day!
Can I Use Different Types of Meat in This Stew?
Absolutely! While beef is traditional, you can use lamb or even pork for a different flavor. Just remember that cooking times may vary, so adjust accordingly based on the type of meat used.
Can I Make This Recipe in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until tender. Just add the potatoes and peppers in the last hour of cooking to keep them from getting too soft.
What’s a Good Side to Serve with Pepper Pot Beef Stew?
This stew pairs beautifully with rice or warm, crusty bread to soak up the delicious sauce. For a lighter option, consider serving with a side salad or steamed vegetables.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water to prevent drying out.
