Guyanese pepperpot is a deeply seasoned beef stew traditionally flavored with cassareep, the concentrated juice of cassava. Cinnamon, clove, thyme, and pepper give the broth its distinctive dark, aromatic character.
This home-kitchen version builds flavor by browning the beef first, then slowly simmering it with cassareep and warm spices until the meat is tender and the sauce turns glossy.
Keep the stew at a gentle simmer rather than a hard boil. The slower heat gives collagen-rich beef time to soften and keeps the cassareep from becoming bitter.
Serving Suggestions
Serve pepperpot hot with fresh bread, roti, or ground provisions for dipping into the rich sauce. A simple cucumber or green salad helps balance the stew.
Recipe Notes
Pepperpot develops even more flavor overnight. Cool it promptly, refrigerate for up to three days, and reheat gently with a splash of stock if the sauce thickens too much.
Guyanese Pepperpot (Slow-Simmered Beef Stew)
Equipment
- Large Dutch oven
- Wooden spoon
- Cutting board
- Chef’s knife
- Ladle
Ingredients
Pepperpot Stew
- 2 lb beef chuck, cut into 2-inch pieces
- 1 tbsp vegetable oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 cups beef stock plus more as needed
- 1/2 cup cassareep
- 1 tbsp brown sugar
- 1 stick cinnamon
- 4 whole cloves
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp kosher salt plus more to taste
- 1 orange zest only
- 1 small hot pepper optional, left whole
To Serve
- warm bread, roti, or ground provisions
Instructions
Brown the Beef:
- Pat the beef dry and season lightly with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat.
- Brown the beef in batches so the pieces sear instead of steaming. Transfer the browned beef to a plate.
Build the Stew:
- Reduce the heat to medium. Add the onion and cook for 5 minutes until softened, then add the garlic and cook for 30 seconds.
- Return the beef to the pot. Stir in the stock, cassareep, brown sugar, cinnamon, cloves, thyme, pepper, salt, orange zest, and whole hot pepper.
- Bring to a gentle simmer, cover partially, and cook for 2 1/2 to 3 hours, stirring occasionally, until the beef is fork-tender. Add stock if needed to keep the meat partly submerged.
Finish and Serve:
- Remove the cinnamon stick, whole cloves, orange zest, and hot pepper. Taste and adjust salt or pepper.
- Ladle the pepperpot into bowls and serve hot with warm bread, roti, or ground provisions.
Notes
- Cassareep is essential to the characteristic flavor and color of pepperpot.
- Brown the meat in batches for a deeper finished sauce.
- The stew can be made a day ahead and reheated gently.