This Caribbean beef pepper pot inspired stew is packed with flavor! Tender beef and colorful veggies simmer in a tasty broth that warms you right up.
I love how the spices come together to create a cozy hug in a bowl. Perfect with rice or bread. You’ll definitely want seconds—trust me on this one! 😄
Key Ingredients & Substitutions
Beef Chuck: This cut works great for stews because it’s flavorful and becomes tender when slow-cooked. If you’re looking for a healthier option, you can use beef round or even turkey for a lighter version.
Scotch Bonnet Peppers: They give an authentic Caribbean heat! If they’re too spicy for you, try jalapeños, or use less of the Scotch bonnets. You can remove them once cooking is done to keep the flavor without the extreme heat.
Fresh Thyme: Fresh is best for flavor, but if you have dried thyme, that works too. Use about a third of the amount since dried herbs are stronger. I find fresh herbs make a big difference in taste!
Allspice: A key spice in Caribbean cooking, it adds a unique warmth. If you’re in a pinch, ground cloves and nutmeg can mimic that flavor, but allspice is worth seeking out for this dish!
What’s the Best Way to Brown Meat for Stews?
Browning the meat is key to developing deep flavors in your stew. Here’s how to do it right:
- Use a heavy pot like a Dutch oven with enough surface area.
- Heat the oil until it shimmers, then add the beef in batches to avoid overcrowding. This ensures a nice sear.
- Let the beef sit for a few minutes before flipping to create a good crust.
- Remove the beef once browned, then sauté the onions and garlic in the flavorful residue for extra depth!
Taking your time with this step makes all the difference in taste. It’s worth it, I promise!
Caribbean Beef Pepper Pot Inspired Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into large chunks
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-2 Scotch bonnet peppers, whole or sliced (adjust to heat preference)
- 1 large carrot, peeled and cut into chunks
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- 2 tsp allspice
- 1 tsp black pepper
- 2 tsp paprika
- 1 tbsp brown sugar
- 1 tbsp soy sauce or browning sauce
- 4 cups beef broth or water
- 1 tbsp tomato paste
- Salt to taste
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This hearty stew takes about 10 minutes to prepare and then simmers for 2-3 hours, so plan for around 3 hours in total. The long simmering time allows all those wonderful spices and flavors to blend beautifully, creating a dish that’s truly special!
Step-by-Step Instructions:
1. Heat Things Up!
Start by heating the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. You want the oil hot enough to sear the meat beautifully.
2. Brown the Beef:
Season the beef chunks generously with salt and pepper. Add them to the pot in batches, so you don’t crowd the pan. Brown the beef on all sides, which should take about 5-7 minutes per batch. Once browned, remove the beef and set it aside on a plate.
3. Sauté the Aromatics:
In the same pot, toss in the finely chopped onion and minced garlic. Stir them around and sauté for about 3-4 minutes until they’re fragrant and the onion is translucent. Yum!
4. Add the Tomato Paste:
Next, stir in the tomato paste and cook for 1 minute to enhance its flavor before moving on to the next step.
5. Mix in the Good Stuff:
Return the browned beef to the pot. Add the carrot chunks, Scotch bonnet peppers, thyme, allspice, black pepper, paprika, brown sugar, and soy sauce (or browning sauce) into the mix. Stir everything together to combine well.
6. Pour in the Liquid:
Now, pour in the beef broth or water, just enough to cover the meat. This will help create a delicious sauce as it simmers.
7. Simmer and Relax:
Bring the stew to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for about 2-3 hours, until the beef is fork-tender and the sauce has thickened beautifully.
8. Final Touches:
Before serving, check the seasoning and adjust with more salt or pepper if needed. If you added whole Scotch bonnet peppers, now’s the time to remove them unless you want extra heat!
9. Time to Serve!
Garnish with fresh parsley or cilantro. Serve the stew hot alongside steamed white rice or crusty bread to soak up all the delicious sauce. Enjoy every flavorful bite!
Pair this hearty stew with a refreshing drink, and you’ll have a lovely meal to remember. Enjoy your delicious Caribbean-inspired dish!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is perfect for stewing due to its marbling, you can also use brisket or round. Just remember that cooking times may vary slightly depending on the cut, so adjust as needed for tenderness!
How Spicy Is This Stew with Scotch Bonnet Peppers?
Scotch bonnet peppers are quite spicy! If you’re sensitive to heat, consider using only one pepper or removing the seeds before adding them. Alternatively, you can use milder peppers like jalapeños for a more controlled spice level.
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the aromatics, transfer everything to your slow cooker. Add the remaining ingredients, stir well, and cook on low for 6-8 hours or on high for about 3-4 hours until the beef is tender.
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat or in the microwave. It also freezes well for up to 3 months, so don’t hesitate to make a large batch!
