Deliver a style of sunshine to your dinner desk (regardless of the climate!) with this warming dish. Beef and candy potato mix in a tasty tomato sauce to make a Slimming World pepperpot stew that’s an actual contender for any Caribbean cook-off!
Caribbean pepperpot stew recipe
serves 2
1½ Syns per serving
dairy-free
freezer-friendly
Tip: To serve 4, improve the meat to 800g, add one other crimson pepper and small candy potato, improve the beans to 300g, add one other garlic clove and double the quantity of passata and inventory. Bake for an additional 20-Half-hour, or till the meat is tender.
What you want:
low-calorie cooking spray
400g stewing beef, seen fats eliminated, reduce into bite-size items
2 crimson peppers, deseeded and reduce into bite-size items
1 small candy potato, peeled and reduce into bite-size items
200g inexperienced beans, trimmed and halved
2 garlic cloves, finely chopped
2 degree tbsp jerk seasoning
1 tbsp crimson wine vinegar
¼ tsp sweetener granules
200g passata with onions and garlic
200ml sizzling beef inventory
2 tbsp Worcestershire sauce
200g dried long-grain rice
small handful recent parsley, finely chopped, to serve
What you do:
1. Spray a medium, flameproof, non-stick casserole dish with low-calorie cooking spray and put it over a excessive warmth. Add the meat and fry for 4-5 minutes, or till calmly browned throughout, stirring sometimes. Drain off any fats.
2. Add the peppers, candy potato, inexperienced beans, garlic, jerk seasoning, crimson wine vinegar, sweetener, passata, inventory and Worcestershire sauce. Season calmly and stir effectively. Flip the warmth down, cowl and cook dinner for 1½ hours, or till the meat is meltingly tender.
3. When the meat is almost prepared, cook dinner the rice in keeping with the pack directions, then drain effectively. Divide the stew and rice between 2 bowls, sprinkle with parsley and serve.
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