Pepperpot Stew- slow cooked beef with garlic, ginger, chilli, beans, butternut squash & spinach
 
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Pepperpot Stew- slow cooked beef with garlic, ginger, chilli, beans, butternut squash & spinach recipe from Simply Beef & Lamb
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 450g/1lb lean boneless stewing beef, such as shin, cut into 2.5cm/1inch cubes
  • 2 sprigs fresh thyme leaves
  • 2 garlic cloves, peeled and crushed OR 5ml/1tsp garlic purée
  • 1 x 2.5cm/1inch piece fresh root ginger, peeled and chopped OR 10ml/2tsp ginger purée
  • 2 medium onions, peeled and chopped OR 1 x 450g pack chopped onions
  • 1 fresh red chilli, deseeded and chopped or a large pinch dried chilli flakes
  • 700ml/1¼pint good, hot beef stock
  • Salt and freshly milled black pepper
  • 450g/1lb potatoes, peeled and into small cubes
  • 225g/8oz pumpkin or butternut squash, peeled, deseeded and cut into small cubes
  • 200ml/7floz light coconut milk
  • 1 x 400g can red kidney or butter beans, drained
  • 150g/5½oz baby spinach leaves or kale
Instructions
  1. Place all the ingredients except the potatoes, pumpkin or squash, beans, coconut milk and spinach in 1.7L/3pint heatproof casserole pot
  2. Increase the heat and bring the ingredients to a boil, reduce the heat, cover and simmer for 2 hours, stirring occasionally
  3. Add the potatoes, pumpkin and coconut milk.
  4. Cover and cook for 30 minutes.
  5. minutes before the end of the cooking time add the beans.
  6. Adjust the seasoning, if required.
  7. Remove from the heat and add the spinach.
  8. Spoon into soup bowls and serve with warm crusty bread.
Recipe by Cherished By Me at http://cherishedbyme.com/2017/02/pepperpot-stew/