Guyanese Pepperpot (Slow-Simmered Beef Stew)
A rich Guyanese beef stew simmered with cassareep, cinnamon, clove, thyme, orange zest, and a touch of hot pepper.
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.
Nutrition
Calories: 520kcalCarbohydrates: 18gProtein: 45gFat: 29gSaturated Fat: 11gCholesterol: 140mgSodium: 980mgFiber: 2gSugar: 10g