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A bowl of glossy Guyanese pepperpot beef stew with bread on an earthy wooden table.

Guyanese Pepperpot (Slow-Simmered Beef Stew)

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A rich Guyanese beef stew simmered with cassareep, cinnamon, clove, thyme, orange zest, and a touch of hot pepper.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Guyanese
Calories: 520
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • Ladle

Method
 

Brown the Beef:
  1. Pat the beef dry and season lightly with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat.
  2. Brown the beef in batches so the pieces sear instead of steaming. Transfer the browned beef to a plate.
Build the Stew:
  1. Reduce the heat to medium. Add the onion and cook for 5 minutes until softened, then add the garlic and cook for 30 seconds.
  2. Return the beef to the pot. Stir in the stock, cassareep, brown sugar, cinnamon, cloves, thyme, pepper, salt, orange zest, and whole hot pepper.
  3. 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:
  1. Remove the cinnamon stick, whole cloves, orange zest, and hot pepper. Taste and adjust salt or pepper.
  2. Ladle the pepperpot into bowls and serve hot with warm bread, roti, or ground provisions.

Nutrition

Calories: 520kcalCarbohydrates: 18gProtein: 45gFat: 29gSaturated Fat: 11gCholesterol: 140mgSodium: 980mgFiber: 2gSugar: 10g

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.