Caribbean pepperpot stew

Caribbean pepperpot stew

This Caribbean pepperpot stew gets a kick from Jamaican jerk seasoning – a fiery, flavour-packed blend of spices. With chunks of beef and sweet potato in a tasty tomato sauce, the Slimming World pepperpot stew is a real contender for any Caribbean cook-off!

FREE

1 hour 50 minutes

Serves 2

*Spice blends are Free so long as they’re made from herbs and spices only and don’t include any Synned ingredients like sugar, flour or oil. Check the label to be sure and count the Syns as necessary. To serve 4: increase the beef to 800g, add another red pepper and small sweet potato, increase the beans to 300g, add another garlic clove and double the amount of passata and stock. Bake for an extra 20-30 minutes, or until the beef is tender.

 

Low-calorie cooking spray

400g stewing beef, visible fat removed, cut into bite-size pieces

2 red peppers, deseeded and cut into bite-size pieces

1 small sweet potato, peeled and cut into bite-size pieces

200g green beans, trimmed and halved

2 garlic cloves, finely chopped

2 level tbsp jerk seasoning* (see tip)

1 tbsp red wine vinegar

¼ tsp sweetener

200g passata with onions and garlic

200ml beef stock

2 tbsp Worcestershire sauce

200g dried long-grain rice

Small handful of flat-leaf parsley, finely chopped, to serve

Spray a medium, flameproof casserole dish with low-calorie cooking spray and place over a high heat. Add the beef and fry for 4-5 minutes, or until lightly browned all over, stirring occasionally.

Add the peppers, sweet potato, beans, garlic, jerk seasoning, red 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.

Meanwhile, cook the rice according to the packet instructions, then drain well. Divide the stew and rice between 2 bowls, sprinkle with parsley and serve.