Pepperpot is a hearty Welsh beef stew with a deep, peppery gravy, traditionally made in the coastal town of New Quay (Cei Newydd) in Ceredigion. It’s a simple one-pot dish where chuck steak is simmered low and slow with onions, carrots, and a generous amount of black pepper, often thickened with oatmeal or flour. This version stays true to the classic, using affordable ingredients and a long, gentle cook to transform tough beef into meltingly tender morsels in a rich, glossy sauce.
Ingredients
- 2 lb (900 g) beef chuck steak, cut into 1½-inch (4 cm) chunks
- 2 tbsp (30 ml) vegetable oil or beef dripping
- 2 large onions, sliced
- 3 carrots, peeled and cut into thick rounds
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef stock, hot
- 1 cup (240 ml) water
- 1½ tbsp (9 g) freshly ground black pepper (use more if you like it hot)
- 1 tsp (2 g) salt, plus more to taste
- 1 bay leaf
- 2 tbsp (30 ml) Worcestershire sauce (optional, but traditional in some versions)
- 2 tbsp (20 g) rolled oats or fine oatmeal (for thickening)
Instructions
- Pat the beef chunks dry with paper towels. Season them lightly with salt and a little of the black pepper.
- Heat the oil or dripping in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 5–7 minutes per batch. Transfer the browned beef to a plate and set aside.
- Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring often, until they soften and start to turn golden, about 8 minutes. Scrape up any browned bits from the bottom of the pot.
- Add the carrots and cook for another 2 minutes.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Pour in the hot beef stock and water, stirring constantly to prevent lumps. Bring to a simmer.
- Return the beef and any accumulated juices to the pot. Add the remaining black pepper, the bay leaf, and Worcestershire sauce if using. Stir everything together.
- Cover the pot with a lid, reduce the heat to low, and let it simmer gently for 2 hours. Stir occasionally to prevent sticking.
- After 2 hours, check the beef. It should be almost tender. Sprinkle in the rolled oats or oatmeal, stirring well to avoid clumps. Continue to cook, uncovered, for another 30 minutes, until the beef is fully tender and the gravy has thickened.
- Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
Tips
- Cut the beef yourself: Pre-cut stew meat from the store is often uneven. Buy a whole chuck roast and cut it into uniform chunks for even cooking.
- Don’t skip browning: The browned bits stuck to the bottom of the pot are packed with flavor. Deglaze them with the stock – that’s the secret to a rich gravy.
- Use freshly ground black pepper: Pre-ground pepper is much less pungent. Grind whole peppercorns just before adding for the signature heat.
- Adjust the heat: The pepper level should be noticeable but not overwhelming. Start with 1½ tablespoons, taste after an hour, and add more if you want more kick.
Serving Suggestions
Serve the pepperpot hot with crusty bread or mashed potatoes to soak up the peppery gravy. It also pairs well with boiled new potatoes or steamed rice. A side of green vegetables, like cabbage or peas, balances the richness.
Variations
- Add mushrooms: Sauté 8 oz (225 g) sliced mushrooms with the onions for an earthy depth.
- Use lamb: Substitute lamb shoulder or neck for the beef – it cooks in about the same time.
- Make it thicker: If you prefer a very thick stew, increase the oatmeal to 3 tablespoons (30 g) or mash a few of the cooked carrots into the gravy.
- Skip the Worcestershire: If you don’t have it, just leave it out or add a teaspoon of brown sugar and a splash of vinegar for a similar sweet-sour note.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for up to 4 days in the fridge. To reheat, place it in a saucepan over medium heat, stirring occasionally, until bubbling hot throughout – at least 165°F (74°C) if you’re checking with a thermometer. You can also reheat individual portions in the microwave. The flavor often improves after a day in the fridge. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What cut of beef is best for pepperpot? Chuck steak is ideal because it has good marbling and connective tissue that breaks down into tender meat during long cooking. Brisket or round also work, but avoid lean cuts like sirloin, which will dry out.
Can I make this in a slow cooker? Yes. Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker with the stock, pepper, and Worcestershire. Cook on low for 8 hours. Stir in the oatmeal 30 minutes before serving to thicken.
Why is my gravy thin? If the stew hasn’t thickened after the full cooking time, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in. Simmer for 5 minutes until thickened.
Is this dish very spicy? It’s peppery, not spicy like chili. The heat comes from black pepper, which is aromatic and sharp but not fiery. Adjust the amount to your preference.
Can I use pre-ground black pepper? You can, but the flavor will be weaker. Use about 2 tablespoons of pre-ground pepper to get a similar punch, or better yet, grind fresh peppercorns for the best result.
What if I don’t have oatmeal? You can use an extra tablespoon of flour mixed with a little cold water to make a slurry, or simply let the stew simmer uncovered for an extra 20 minutes to reduce and thicken naturally.
Related
- Rasgulla vs Rasmalai: Key Differences & Recipes
- Rava Malpua Recipe (Semolina Pancakes in Syrup)
- Rasgulla Making Machine: How to Use One at Home
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
Spotted an error? Tell us and we will correct it (corrections policy).