Pepperpot Stew Pepperpot Stew

Pepperpot Stew

This Caribbean-inspired slow cooker stew is tasty and morerish.  Cubes of beef shin, garlic,ginger, onions, chilli, stock, potatoes, pumpkin or butternut squash, red kidney beans, coconut milk work their magic together then finished with baby spinach leaves.

prep time
15 mins

cook time
10 hours

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 450g/1lb lean boneless stewing beef, such as shin, cut into 2.5cm/1inch cubes
  • 2 sprigs fresh thyme leaves
  • 2 garlic cloves, peeled and crushed OR 5ml/1tsp garlic purée
  • 1 x 2.5cm/1inch piece fresh root ginger, peeled and chopped OR 10ml/2tsp ginger purée
  • 2 medium onions, peeled and chopped OR 1 x 450g pack chopped onions
  • 1 fresh red chilli, deseeded and chopped or a large pinch dried chilli flakes
  • 200ml/7 fl oz good, hot beef stock
  • Salt and freshly milled black pepper
  • 450g/1lb potatoes, peeled and cubed
  • 225g/8oz pumpkin or butternut squash, peeled, deseeded and roughly cubed
  • 1 x 450g can red kidney or butter beans, drained
  • 200ml/7floz light coconut milk
  • 150g/5½oz baby spinach leaves


  1. Place all the ingredients except the spinach in a large slow cooker and cook for 4-6 hours on HIGH or 8-10 hours on LOW.

  2. During the last 20 minutes of cooking time add the spinach. Cover and cook for remaining five minutes.

  3. Spoon into soup bowls and serve with crusty bread.