Slow Cooker Caribbean Pepperpot Stew

This is my personal take on the very popular pepperpot stew.  I go heavy on the peppers and non existent on the green beans (I think they lose their bite in this cooking method).  If you like green beans please feel free to add them with about 45 minutes to go to serve or even cook and serve alongside for extra speed.

Also I choose not to use sweet potato and instead use the pearl (or small baby) potatoes as, well I don’t like sweet potato basically.  Again, this is personal choice.

To be fair, this stew can pretty much withstand you tweaking it however you like as long as you‘re true to the basic set up, so add whatever you like really!

Ingredients:

500g cubed beef (remove all visible fat)

1 red pepper, deseeded and cut into chunks

1 green pepper, deseeded and cut into chunks

1 yellow pepper, deseeded and cut into chunks

1 red onion cut into chunks

1 green pepper finely chopped (optional)

Six baby potatoes cut into bite sized chunks (or a small sweet potato if you prefer)

200ml passata (try to use the one with onion and garlic)

200ml beef stock

2 tablespoons Worcester sauce

3 garlic cloves, finely chopped

3 tablespoons jerk seasoning

1 tablespoon red wine vinegar

¼ teaspoon syn free sweetener

Frylite (I used garlic)

Rice to serve

Method:

Heat frylite in a pan or wok and lightly brown the beef.  You do not need to cook it through, the slow cooker will do that, you’re sealing it for added flavor

Once the beef is browned put in the sloe cooker

Put your pan back on a medium heat and add the beefstock, stir the pan well to get all the extra bits from cooking your beef into the stock.  It should literally take 3 or 4 minutes

Pour into slow cooker with beef

Add everything else into the slow cooker and give it a stir

Cook on low for 7 hours

It’s a s simple as that.  If you want to add beans throw them in 45 minutes before serving.

Serve with basmati or brown rice for a warming, super tasty syn free meal

Slimming World syn free pepperpot stew