This Pepper Pot Beef Stew is a warm hug in a bowl! Packed with tender beef, colorful peppers, and tasty spices, it’s perfect for chilly days.
As it simmers, your kitchen will smell amazing! I love serving it with some bread for dipping—it’s a comforting meal that brings everyone together. Yum!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews since it becomes super tender when slow-cooked. If you’re looking for a leaner option, try stew meat or even lamb, but adjust cooking time as needed.
Bell Peppers: The mix of green, yellow, and red adds color and sweetness. If some are not available, feel free to use just green or substitute with poblano or cubanelle for a different taste.
Scotch Bonnet Peppers: These add a unique heat and flavor. If you prefer milder heat, use jalapeños or omit them altogether. You can add cayenne or red pepper flakes for a different kick.
Beef Broth: A key ingredient for depth of flavor. For a lighter option, you could use chicken broth or vegetable broth if you need a non-meat version.
How Do I Brown the Beef Perfectly?
Browning the beef is crucial for a rich flavor in your stew. Start by making sure your pot is hot enough to generate a good sear, but not so hot that it burns the meat.
- Dry the beef pieces with paper towels to remove moisture—this helps in getting a better brown.
- Work in small batches, leaving space in the pan. Overcrowding can cause steaming instead of browning.
- Don’t rush it! Let the beef brown for 3-4 minutes on each side before flipping. You want a nice crust!
These small steps will add a lot to how your stew turns out. Enjoy the process and the delicious smells filling your kitchen!
How to Make Pepper Pot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into large chunks
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup water
- 2 teaspoons ground allspice
- 1 teaspoon dried thyme
- 2-3 whole Scotch bonnet peppers or to taste (whole for flavor without heat or chopped if heat desired)
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs for garnish
- Chopped fresh parsley for garnish (optional)
- Bread slices, to serve (optional)
How Much Time Will You Need?
This hearty meal will take about 20 minutes to prep and around 2 to 2.5 hours to cook, making it perfect for a leisurely weekend dinner. The result? A delicious simmered stew that’s well worth the wait!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef chunks with salt and black pepper. Add the beef to the pot in batches, browning on all sides for about 3-4 minutes per side. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Aromatics:
In the same pot, reduce the heat to medium and toss in the chopped onion. Sauté it until it’s softened and translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute, until fragrant.
3. Add Flavor:
Stir in the tomato paste and let it cook for 2 minutes to enhance its flavor. Next, return the browned beef to the pot and pour in the beef broth and water, scraping up any tasty browned bits stuck to the bottom of the pot.
4. Spice It Up:
Add the ground allspice, dried thyme, Worcestershire sauce, and the whole Scotch bonnet pepper(s) to the pot for that signature flavor. Bring everything to a gentle simmer.
5. Slow Cook:
Cover the pot and let the stew cook on low heat for about 1 ½ to 2 hours, or until the beef is tender and deliciously flavor-packed.
6. Add the Vegetables:
Once the beef is tender, add the chopped carrots, potatoes, and all the bell peppers to the pot. Cover and let it cook for another 30-40 minutes, until the vegetables are nicely tender and the stew has thickened.
7. Final Touches:
Taste your stew and adjust seasoning with salt and black pepper as needed. Before serving, carefully remove the whole Scotch bonnet pepper(s) to control the heat.
8. Serve and Enjoy:
Garnish your Pepper Pot Beef Stew with fresh thyme sprigs and chopped parsley if you’d like. Serve hot with slices of bread for a wonderful dipping experience!
This stew is sure to warm your heart as well as your tummy. Enjoy every flavorful bite!
Can I Use Different Types of Peppers?
Yes! While the mix of green, yellow, and red bell peppers adds great flavor and color, you can substitute with any sweet peppers you prefer. If you like a bit of heat, consider using poblano peppers instead.
How Can I Thicken the Stew?
If you prefer a thicker stew, you can stir in a slurry made of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last few minutes of cooking. Alternatively, you can mash some of the potatoes against the side of the pot for a thicker consistency.
Can I Make This Stew Ahead of Time?
Definitely! This stew tastes even better the next day. You can make it a day in advance, allow it to cool, then refrigerate it. Just reheat gently on the stove before serving.
What If I Can’t Find Scotch Bonnet Peppers?
No worries! If Scotch bonnet peppers are hard to find, you can use habanero peppers for similar heat and flavor. For a milder version, jalapeños or simply adding a pinch of red pepper flakes would also work well.
