This Pepper Pot Beef Stew is a hearty dish that warms your soul! Made with tender beef, peppers, and flavorful spices, it’s perfect for chilly days.
Honestly, every spoonful makes me feel cozy inside. I love to serve it with some crusty bread to soak up all the delicious broth. Yum!
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews due to its tenderness when slow-cooked. If you prefer, you can use brisket or stew meat, but keep in mind the flavors may differ.
Scotch Bonnet Peppers: These bring heat and a unique flavor to the dish. If you want milder, consider using jalapeños or bell peppers, or even a pinch of cayenne for a hint of spice.
Black Pepper & Allspice: These spices add warmth and depth. If you have it on hand, try using fresh ground black pepper for better flavor. Need a substitute? Nutmeg can work if you’re in a pinch instead of allspice.
Beef Broth: Homemade broth is wonderful but store-bought works perfectly too. For a lighter option, chicken broth can be substituted, though the flavor will differ slightly.
Carrots & Potatoes: Use whatever root vegetables you like! Sweet potatoes or parsnips would work well and change up the flavor profile.
What’s the Best Way to Brown the Beef for Stew?
Browning the beef locks in flavor and creates that lovely base for your stew. Here’s how to do it right:
- Heat your pot over medium-high heat before adding oil—this helps get a nice sear.
- Don’t overcrowd the pot! Work in batches if necessary to avoid steaming the meat.
- Let each side brown for about 3-4 minutes without moving it. Once you see a nice crust, flip and repeat.
- Remove the beef once browned and let it rest. This will keep it juicy when you add it back into the stew.
Taking the time to brown your beef really enhances the flavors, making your Pepper Pot Beef Stew even more delicious!
Delicious Pepper Pot Beef Stew
Ingredients You’ll Need:
- 3 lbs beef chuck, cut into large chunks
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1-2 Scotch bonnet peppers, finely chopped (adjust to heat preference)
- 2 tsp black pepper
- 1 tsp allspice
- 1 tsp thyme leaves
- 1 bay leaf
- 4 cups beef broth
- 2 cups water
- 2 tbsp tomato paste
- 4 large carrots, cut into chunks
- 1 lb new potatoes, halved if large
- Salt, to taste
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
To make this hearty stew, you’ll need about 15 minutes for prep and around 2 to 2.5 hours for cooking. Total time is roughly 2 hours and 15 minutes. Perfect for a lazy weekend or a cozy weekday dinner!
Step-by-Step Instructions:
1. Heat the Oil
Start by heating the vegetable oil in your heavy-bottomed pot or Dutch oven over medium-high heat. This is crucial as it helps sear the beef to perfection.
2. Season and Brown the Beef
Generously season the beef chunks with salt and black pepper. Brown the beef in batches so they sear nicely on all sides—about 3-4 minutes per batch. Once browned, remove them from the pot and set aside.
3. Sauté the Onions
In the same pot, add the chopped onion. Sauté for about 5 minutes or until they become translucent and tender.
4. Add Garlic and Peppers
Add the minced garlic and Scotch bonnet peppers to the onions. Stir frequently and cook for another 2 minutes. This step fills your kitchen with yummy aromas!
5. Mix in Spices and Tomato Paste
Now, stir in the tomato paste, allspice, thyme, and bay leaf. Let this mixture cook for about 1-2 minutes to allow all the flavors to blend together.
6. Bring in the Beef
Return the browned beef to the pot and pour in the beef broth and water. Bring everything to a boil. This is where the magic begins!
7. Simmer Away
Lower the heat to keep it simmering gently. Cover the pot and let it cook for about 1.5 hours, or until the beef starts to become tender.
8. Add Veggies
After the beef has started to soften, it’s time to add the carrots and potatoes. Cover the pot again and continue to simmer for another 30-45 minutes until both the beef and vegetables are fully tender.
9. Final Seasoning
Check for seasoning and adjust with salt and additional black pepper to taste. It’s your stew, so make it perfect for your palate!
10. Serve and Enjoy
Remove the bay leaf, then garnish with fresh parsley or thyme before serving hot. This stew is great on its own or served with some crusty bread or rice. Enjoy the warmth and flavor!
This rich, spicy Pepper Pot Beef Stew combines deep flavors from the slow-cooked beef with the heat of Scotch bonnet peppers and aromatic herbs. A comforting delight for any meal!
Can I Use a Different Type of Meat?
Absolutely! While beef chuck is ideal for its tenderness in stews, you can substitute with brisket or even pork shoulder for a different flavor profile. Just adjust the cooking time if needed, as some cuts may require longer to become tender.
How Can I Reduce the Heat Level?
If you prefer a milder stew, you can either reduce the number of Scotch bonnet peppers or substitute them with a milder pepper like banana or bell peppers. You can also remove the seeds from the Scotch bonnets, as that’s where most of the heat resides!
Can I Add Other Vegetables?
Definitely! Feel free to add your favorite vegetables like bell peppers, green beans, or peas in addition to or instead of the carrots and potatoes. Just make sure to add them in the last 30-45 minutes of cooking for optimal tenderness.
How Do I Store Leftover Stew?
Store any leftover Pepper Pot Beef Stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of beef broth or water if it thickens too much during storage.