Description
This authentic Guyanese Pepper Pot is a hearty, flavorful stew featuring tender, fall-apart halal-certified beef in a rich, dark, aromatic gravy. Simplified for the modern home cook, it’s perfect for weeknights or special gatherings and makes amazing leftovers.
Ingredients
- 3.3 lb halal-certified beef stew meat, cut into 1.5 inch cubes
- 3 tbsp vegetable oil, divided
- 1 large yellow onion, finely diced
- 6 cloves garlic, minced
- 2 inch fresh ginger, grated
- 2–3 scotch bonnet peppers (or habanero), deseeded and minced
- 1 tbsp smoked paprika
- 0.75 cup cassareep
- 6 cups halal-certified beef stock
- 1 (3 inch) cinnamon stick
- 2 whole star anise pods
- 4 whole cloves
- 0.25 cup fresh thyme leaves, tied into a bundle
- Sea salt, to taste
- Black pepper, to taste
- 3 large ripe plantains, peeled and sliced
- 0.25 cup fresh lime juice
- Zest of 1 lime
- 0.5 cup unsweetened coconut flakes, toasted
- Fresh cilantro, for garnish
- Green onions, for garnish
Instructions
- Sear Beef: In a large pot or Dutch oven, heat 2 tbsp vegetable oil over medium-high heat. Pat beef cubes dry, then sear in batches until deeply browned (about 5-7 minutes per batch). Remove beef and set aside.
- Sauté Aromatics: Reduce heat to medium. Add remaining 1 tbsp vegetable oil. Cook diced yellow onion until softened and translucent (about 6-8 minutes). Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- Build Stew Base: Stir in minced scotch bonnet peppers and smoked paprika, cook for 30 seconds. Deglaze pot with a splash of beef stock. Return seared beef to pot. Pour in cassareep and remaining beef stock. Add cinnamon stick, star anise, cloves, and bundled thyme. Season with 2 tsp sea salt and 1 tsp black pepper.
- Simmer Stew: Bring mixture to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until beef is fork-tender. Stir occasionally. (If liquid level is too low, add more stock.)
- Finish and Serve: Remove thyme bundle and whole spices. Stir in remaining 3 tbsp fresh lime juice and lime zest. Taste and adjust seasoning. Ladle stew into bowls, garnish with charred plantain slices, toasted coconut flakes, chopped cilantro, and sliced green onions.
Notes
Do not rush the simmer; 2.5-3 hours is essential for tender beef. Balance cassareep, as too much can overpower. Adjust scotch bonnet peppers to control heat; pierce whole for a spicier kick, or omit for a milder dish. For thicker gravy, remove some stew, mash, and stir back into the pot during the last 30 minutes of simmering. Look for ripe plantains (mostly yellow with black spots) for optimal sweetness. Cassareep can be found in Caribbean or international food stores.
- Prep Time: 40 minutes
- Cook Time: 200 minutes
- Category: Main Course
- Method: Slow Cook
- Cuisine: Guyanese
Nutrition
- Serving Size: 1.5 cups stew
- Calories: 400 calories
- Sugar: 20 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 mg
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: pepper pot, Guyanese, beef stew, comfort food, slow cook, traditional, Halal, weeknight, hearty, amazing leftovers