This hearty Pepper Pot Beef Stew is packed with tender beef and colorful veggies, making it a perfect comfort meal. The rich flavors and just the right amount of spice will warm you up!
You know it’s a winner when the whole house smells amazing while it’s cooking! I love serving it with some crusty bread to soak up all that tasty broth. It’s a cozy night in, for sure! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stews because it becomes tender and flavorful when cooked slowly. If you’re looking for a leaner option, try using brisket or round roast instead.
Vegetable Oil: I use vegetable oil for its high smoke point. You can also use canola or olive oil if that’s what you have on hand. Olive oil adds a nice flavor but watch for smoking at high heat.
Onion & Garlic: These aromatics are essential for a base flavor. If you’re short on time, shallots can work as a substitute. And if you love garlic, feel free to add more than four cloves!
Spices: The crushed red pepper flakes and allspice give the stew its unique flavor. If you like it spicier, toss in more flakes, or add jalapeños instead. For a milder flavor, leave the spice out altogether.
Scotch Bonnet Pepper: This is mainly for heat; you can skip it or replace it with a milder pepper. A serrano or jalapeño works well if you prefer less heat.
How Do I Get My Beef Nice and Tender?
Tender beef is the cornerstone of a great stew. Here’s how to achieve that:
- Browning is Key: Start by browning the beef in small batches. This creates a caramelized crust that enhances flavor.
- Low and Slow Cooking: Simmer the stew on low heat for 1.5 to 2 hours. Don’t rush this; the slow cooking breaks down the meat’s tough fibers.
- Check for Tenderness: Test the beef with a fork toward the end of cooking. If it easily pulls apart, you’re good to go!
Follow these tips, and you’ll have a deliciously tender Pepper Pot Beef Stew to enjoy with family and friends! Happy cooking!
How to Make Pepper Pot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into large chunks
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1-2 tsp crushed red pepper flakes (adjust to taste)
- 1 tsp ground allspice
- 1 tsp paprika
- 1/4 tsp cinnamon (optional, for warmth)
- 4 cups beef broth
- 2 large carrots, peeled and cut into chunks
- 3-4 large potatoes, peeled and cut into chunks
- 1 Scotch bonnet pepper (optional, whole for heat but not flavoring)
- 1 bay leaf
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley or thyme, chopped
How Much Time Will You Need?
This hearty stew requires about 20 minutes of prep time and 2 to 2.5 hours of cooking time. It’s mostly hands-off cooking, with the stew simmering slowly to meld all the delicious flavors together!
Step-by-Step Instructions:
1. Sear the Beef:
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. While the oil heats, season the beef chunks generously with salt and black pepper. Brown the beef in batches; don’t overcrowd the pot! Sear each side for about 3-4 minutes until a nice crust forms. Once browned, set the beef aside.
2. Sauté the Aromatics:
In the same pot, add the chopped onion and sauté until it’s soft and translucent, around 5 minutes. Next, add the minced garlic and cook for another minute until it’s fragrant. We want to build that lovely base flavor!
3. Toast the Spices:
Now it’s time to stir in the tomato paste, crushed red pepper flakes, ground allspice, paprika, and cinnamon (if using). Cook this mixture for about 2 minutes to toast the spices and intensify their flavors.
4. Combine and Simmer:
Return the browned beef to the pot, pouring in the beef broth as well. Stir everything together, making sure to scrape up any tasty browned bits from the bottom of the pot. Add in the bay leaf and the Scotch bonnet pepper (leave it whole to control the heat). Bring the stew to a gentle simmer!
5. Low and Slow Cooking:
Reduce the heat to low, cover the pot, and let it cook for 1.5 to 2 hours. You want the beef to be tender and flavorful. If you’re at home, your house will smell amazing right about now!
6. Add the Veggies:
After about 1.5-2 hours, add the chunked carrots and potatoes to the pot. Keep simmering, covered, for another 30-40 minutes until the vegetables are tender. This is where all the ingredients come together beautifully in your stew!
7. Final Touches:
When everything is tender, remove the bay leaf and the Scotch bonnet pepper. Taste the stew and adjust seasoning with salt, black pepper, and more crushed red pepper flakes if you want to kick up the heat.
8. Serve It Up:
Garnish your delicious Pepper Pot Beef Stew with fresh chopped parsley or thyme before serving. It’s best enjoyed hot, paired with crusty bread for dipping or over rice if you prefer!
This richly spiced Pepper Pot Beef Stew is not just a meal; it’s a delightful experience! Enjoy every cozy bite! 😊
Can I Use a Different Cut of Meat?
Absolutely! You can use brisket, round roast, or even a mix of meats if you prefer. Just keep in mind that tougher cuts benefit most from the slow cooking process, making them tender and flavorful.
What If I Don’t Have Scotch Bonnet Peppers?
No worries! If Scotch bonnet isn’t available, use a jalapeño or serrano pepper for some heat. Just remember to adjust the amount based on your heat tolerance! If you prefer milder, feel free to skip it altogether.
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for about 4 hours until the beef is tender and flavors are well-blended.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stew for up to 3 months. To reheat, simply warm on the stove or in the microwave, adding a bit of broth if it seems too thick!
