Pepperpot Beef
This hearty stew brings together tender stewing beef, fragrant spices, and a rich, flavorful sauce for a comforting meal that is sure to warm you up on a chilly day. The beef is coated with seasoned flour and browned to lock in its juices before being simmered in a delicious mix of tomatoes, mushrooms, and a variety of condiments to create a dish that is both satisfying and full of bold flavors. It's a perfect dish to enjoy with a side of rice or crusty bread for a complete and satisfying dinner.
— Constant Cookbook
Ingredients
- 2lbs stewing beef - 1" cubes
- 2oz lard/dripping
- 1.5oz flour
- 1tsp salt
- 1/2tsp pepper
- 1/2 ground ginger (plus grated fresh ginger)
- 1 sm red pepper
- 15oz can red kidney beans (rinsed)
- Sauce:-
- 1tsp chilli sauce/powder
- 15oz can tomatoes
- 4oz mushrooms - sliced
- 1tbsp Worcester sauce
- 2tbsp wine vinegar
- 2tbsp soft brown sugar
- 2 cloves garlic
- 1 bay leaf
Instructions
- Coat beef with seasoned flour and brown in lard/dripping
- Drain. Remove from pot and place in casserole
- Combine sauce ingredients and pour over meat in casserole or add meat to pot
- Cook in pre-heated oven at 150c for 2hrs. After 1-1.5 hrs and add water or wine vinegar if necessary
- 30mins before end of cooking add red pepper and kidney beans
Yield
Serves 6
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