Pepper pot stew

I had the lovely Phil over on Friday night for some dinner and Doctor Who (episodes 1-3 of Invasion of the Dinosaurs. We’re reconvening on Thursday for the final three episodes. KKLAK!!) and so, as Phil likes things spicy, I flicked through the book Spice Up Your Life (not a Spice Girls cookbook!) and found this tasty recipe. It takes a couple of hours, but, apart from occasional stirring, and maybe topping up the liquid levels, it’s fairly low maintenance. Nice flavours, a good bit of spice (which you can vary according to taste) and a delicious, thick gravy. I shall certainly make this one again.

Serves 4

500g of stewing steak, cut into bite-sized pieces
1½ tablespoons of plain flour
2 tablespoons of olive oil
1 brown onion, chopped
3-4 garlic cloves, crushed
1 green chilli, deseeded and chopped
2 leeks, sliced (the recipe says celery, but that’s a no-no in this house.)
4 whole cloves
1 teaspoon of ground allspice
1-2 teaspoons of hot pepper sauce (or to taste)
600ml of beef stock
225g of deseeded and peeled squash, cut into small chunks
1 large red pepper, deseeded and chopped
4 tomatoes, roughly chopped
115g of okra, trimmed and halved.

Trim and dice the steal. Toss in the flour until well coated. Reserve any unused flour.

Heat the oil in a large heavy-based saucepan and cook the onion, garlic, chilli and leek (celery) with the cloves and allspice, stirring frequently, for 5 minutes or so, until softened.

Add the beef and cook over a high heat, stirring frequently, until browned and sealed on all sides.

Sprinkle in the reserved flour, stir well and cook for 2 minutes.

Remove from the heat and add the hot pepper sauce, then gradually stir in the stock. Return to the heat, bring to the boil and then reduce the heat and simmer for 1½ hours. (Keep an eye on it – you don’t want the beef to stick or the sauce to dry out too much. You may need to add extra stock.)

After 1½ hours, add the squash and red pepper, stir in well and simmer for a further 15 minutes. Add the tomatoes and okra and simmer for a further 15 minutes, until all is cooked through and the beef is tender.

Serve immediately. I served it with wasabi mash.

Delicious – you can easily make it more or less spicy by varying the amount of hot pepper sauce.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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