Rustie Lee’s caribbean pepperpot beef stew
Comforting, delicious and just the thing for these chilly nights to fill you up. Rustie Lee is in the kitchen making a real winter-warmer, her hearty pepperpot beef stew.
Rustie Lee's caribbean pepperpot beef stew
Serves: 4
Ingredients
3 tsp salt
1 tsp black pepper
1 scotch bonnet pepper
4 cloves garlic, finely chopped
100ml olive oil
450g chuck beef cut into cubes
6-8 sprigs thyme
1.5 litres water
450g potatoes, peeled and chopped into chunks
1 large onion, chopped
1 can chopped tomatoes
2 cans kidney bean
125g coconut cream
125g spinach
For the Dumplings:
25g butter
175g plain flour
1 tsp chopped thyme
3-4 tbsp cold water
1 tsp salt
Method
1. Rub the salt, black pepper, Scotch Bonnet pepper and garlic into the meat.
2. Heat the oil in a heavy cooking pot and fry the meat for 5-8 mins until browned all over and then add the sprigs of thyme.
3. Add 1.5 litres of water to the meat and cook for 25-30 mins.
4. Add the potatoes, onions, chopped tomatoes, kidney beans, coconut cream and cook on a simmer for a further 15 minutes, stirring occasionally, until just tender.
5. Whilst that’s cooking, make the dumplings. In a clean bowl, rub the butter into the flour, then add the thyme and the water and pull together until it forms a dough.
6. Roll the dough into small sausage shapes between your hands to form the dumplings.
7. Add the dumplings to the pan to cook for 10 minutes.
8. Add the spinach 5 minutes from the end.
9. Serve in a large dish.