If like me you live in the North of England, then you'll also know that despite it being Summer Solstice today it really hasn't been feeling like summer.
It's not weather for BBQs and al fresco dining. Instead I'm still happy to have stews and soups and I even made a hot water bottle the other night as I felt really chilly after a late evening bike ride.
If you're on the SW Extra Easy plan, this is free if you use fry light instead of oil and 1/4 tsp sweetener instead of the sugar. I prefer not to and just syn the oil and sugar which is not much per portion anyways.
Caribbean Pepperpot Stew (serves 2-3)
1tsp oil
400g stewing beef, diced
2 red peppers, cut into chunky bite-size pieces
1 onion, diced
1 sweet potato, peeled & diced
200g green beans, trimmed & halved
2 cloves of garlic, crushed
2tbsp jerk seasoning
1tbsp red wine vinegar
2tbsp Worcestershire sauce
1tsp sugar
200g passata
200ml beef stock
Salt, to taste
Black pepper, to taste
Preheat your oven to 160ºC/Gas 3.
Heat the oil in a flame-proof casserole dish and brown the beef over a high heat for 4-5 minutes.
Reduce the heat and add all vegetables, garlic and jerk seasoning. Stir well to coat evenly.
Add the rest of the ingredients and stir well.
Pop the lid on and cook in the oven for about an hour and a half, or until the beef is tender.
Serve with boiled rice.
Enjoy.
Heat the oil in a flame-proof casserole dish and brown the beef over a high heat for 4-5 minutes.
Reduce the heat and add all vegetables, garlic and jerk seasoning. Stir well to coat evenly.
Add the rest of the ingredients and stir well.
Pop the lid on and cook in the oven for about an hour and a half, or until the beef is tender.
Serve with boiled rice.
Enjoy.
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