Slimming World Pepperpot Stew Recipe

This Slimming World Pepperpot Stew is a hearty, warming one-pot meal that fits perfectly into a healthy eating plan. Itâ€™s a lighter take on the classic Caribbean pepperpot, using lean beef, plenty of bell peppers, and a rich, spicy tomato-based sauce. The stew is naturally high in protein and fiber, making it a filling and satisfying dinner thatâ€™s completely free of added sugar and heavy fats.

Ingredients

1 lb (450 g) lean beef stew meat, cut into 1-inch cubes
1 tbsp (15 ml) olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
2 tbsp (30 g) tomato paste
1 can (14.5 oz / 411 g) diced tomatoes, with juices
1 cup (240 ml) low-sodium beef broth
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 g) smoked paprika
1 tsp (5 g) ground allspice
1/2 tsp (2.5 g) ground cinnamon
1/2 tsp (2.5 g) dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
2 tbsp (8 g) fresh parsley, chopped (for garnish)

Instructions

Season the beef cubes generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef in a single layer (work in batches if necessary) and brown on all sides, about 5-7 minutes total. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium and add the chopped onion to the pot. SautÃ© for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
Stir in the sliced bell peppers and cook for 4-5 minutes, until they begin to soften.
Add the tomato paste and stir to coat the vegetables. Cook for 1-2 minutes to deepen the flavor.
Return the browned beef to the pot. Add the diced tomatoes with their juices, beef broth, Worcestershire sauce, smoked paprika, allspice, cinnamon, thyme, and bay leaf. Stir everything together to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer gently for 1 hour 30 minutes, or until the beef is tender and easily shreds with a fork. Check occasionally and add a splash of water or broth if it looks too thick.
Once the beef is cooked through and tender, remove the bay leaf. Taste and adjust seasoning with salt and pepper. The stew should be thick and rich. If you prefer a thicker sauce, simmer uncovered for an additional 10-15 minutes.
Garnish with fresh parsley and serve hot.

Tips

Cut the beef evenly: For even cooking, cut the beef into uniform 1-inch cubes. This ensures all pieces are tender at the same time.
Donâ€™t skip browning: Browning the beef first adds a deep, savory flavor to the stew that you canâ€™t get otherwise. Itâ€™s worth the extra few minutes.
Make it ahead: This stew tastes even better the next day as the flavors meld. Make it a day ahead and reheat gently.
Adjust the heat: If you like it spicier, add a chopped Scotch bonnet pepper (seeds removed) or a pinch of cayenne pepper with the spices.

Serving Suggestions

Serve this stew over steamed rice, cauliflower rice, or with a side of crusty whole-grain bread to soak up the delicious sauce. It also pairs well with a simple green salad or roasted vegetables. For a traditional Caribbean touch, serve with boiled green bananas or yams.

Variations

Chicken Pepperpot: Substitute boneless, skinless chicken thighs for the beef. Cook for 45-50 minutes, until the chicken is cooked through and tender. Ensure the chicken reaches an internal temperature of 165Â°F (74Â°C) as per USDA FSIS safe minimum.
Vegetarian Pepperpot: Replace the beef with 2 cups of drained and rinsed canned chickpeas or black beans. Skip the browning step and sautÃ© the vegetables as directed, then add the beans with the tomatoes and broth. Simmer for 20 minutes.
Add root vegetables: Add diced carrots, sweet potatoes, or butternut squash along with the peppers for extra heartiness. Increase the broth by 1/2 cup (120 ml) to compensate.

Storage and Reheating

Store any leftover stew in an airtight container in the refrigerator within 2 hours of cooking. It will keep for up to 4 days. To reheat, place the desired amount in a saucepan and warm over medium heat, stirring occasionally, until heated through to 165Â°F (74Â°C). You can also reheat individual portions in the microwave on high for 2-3 minutes, stirring halfway. This stew freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use a different cut of beef? Yes, you can use beef chuck or round steak. These cuts benefit from long, slow cooking to become tender. Avoid lean cuts like sirloin, which can dry out.

Can I make this in a slow cooker? Absolutely. Brown the beef and sautÃ© the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.

Is this stew spicy? The base recipe is mildly spiced, with warmth from the allspice and cinnamon but not much heat. If you prefer a kick, add a chopped chili pepper or a dash of hot sauce.

Can I use frozen bell peppers? Yes, frozen bell peppers work well. Thereâ€™s no need to thaw them first; just add them to the pot and increase the cooking time by a few minutes.

How can I make it more Slimming World friendly? This recipe is already low in fat and free of added sugar. To keep it extra lean, trim all visible fat from the beef and use a non-stick spray instead of olive oil for browning. Serve with plenty of speed foods like steamed greens or a side salad.

What is the best way to thicken the stew? If you prefer a thicker stew, you can mash a few of the cooked vegetables against the side of the pot, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 15 minutes of cooking.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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