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Home
Recipes
Pepper Pot Beef Stew

Oven Roasting

Pepper Pot Beef Stew

20 min prep

146 min cooking

Serves 6

Difficulty 2/5

A hearty Caribbean-style beef stew with tender beef chunks and rich flavour, lightly seasoned with bay. Serve with mildly-spiced, curried rice and flat bread, such as roti, papadams or naan.

Ingredients

2½ lb (1.3 kg) Beef Centre Cut Shank, 1-inch (2.5 cm) thick pieces Salt and fresh ground pepper ½ cup (125 mL) all-purpose flour ¼ cup (60 mL) vegetable oil, divided (approx) 2 EACH small sweet green peppers and carrots, diced 1 onion, diced 2 stalks celery, halved lengthwise, chopped 4 cups (1 L) beef broth 1 tbsp (15 mL) dried marjoram 1½ tsp (7 mL) dried thyme 1 tsp (5 mL) hot pepper flakes ½ tsp (2 mL) ground cloves 1 bay leaf 4 medium potatoes, peeled and diced

Get Ingredients

Directions

1. Season beef all over with salt and pepper to your taste. Place flour in a shallow dish and coat shank pieces in flour, shaking off excess; reserve flour. Heat 1 tbsp (15 mL) oil over medium-high heat in a large Dutch oven or enamelled cast-iron roaster. Cook beef, in batches, turning to brown all sides. Transfer to a plate. Add more oil between batches, as necessary. 2. Reduce heat to medium and add remaining oil to pot, as needed. Add green peppers, carrots, onion and celery; cook, stirring, for 3 to 4 minutes or until starting to soften. Sprinkle in reserved flour; cook, stirring, for 3 to 4 minutes or until vegetables are softened. Gradually stir in broth and bring to a boil, scraping up browned bits from bottom of pan. Stir in marjoram, thyme, hot pepper flakes and cloves; bring to a simmer. Season with salt and pepper. Return beef to pot along with accumulated juices, spooning sauce over top. 3. Cover and cook in preheated 350°F oven for 1½ hours. Stir in potatoes; cover and cook for 40 minutes longer or until beef and potatoes are tender. Discard bay leaf and skim fat from sauce. Season with salt and pepper to taste. 4. Using tongs, remove any trim and bones from the stew, leaving chunks of meat behind. Using forks, break meat into bite-sized pieces. Ladle into bowls or onto plates to serve.

Tip

Stew flavours meld together as the dish sits so it tastes better the next day. Gently re-heat in the oven, microwave or slow cooker to serve.

How to Cook It

Oven Roasting

Cuts Used in This Recipe

Fore Shank

Beef Shank (Osso Buco-style)

Fore Shank

Shank Centre Cut for Stewing Beef Boneless

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.