Pepperpot Beef Stew with Cassareep Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, slow-cooked Trinidadian beef stew featuring the unique flavor of cassareep, a traditional cassava syrup, with warming cinnamon and hot peppers. This caribbean-inspired beef ready in about 170 minutes pairs beef chuck, cut into 1-inch cubes, cassareep (cassava syrup), whole cinnamon stick for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 150 min Serves 6 Caribbean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown them on all sides for 6-8 minutes until a deep crust forms, then remove and set aside.
  2. Step 2: In the same pot, add 1 large chopped onion and 5 minced garlic cloves, sauté for 4 minutes until soft and aromatic.
  3. Step 3: Return the beef to the pot and pour in 3 cups beef broth along with 1/4 cup cassareep, 1 whole cinnamon stick, 4 whole cloves, 1 whole pierced Scotch bonnet pepper, and 2 sprigs fresh thyme.
  4. Step 4: Season with 1 1/2 tsp salt and 1 tsp black pepper, bring the mixture to a boil, then reduce heat to low and cover.
  5. Step 5: Simmer gently for 2 to 2 1/2 hours, stirring occasionally, until the beef is tender and the sauce has thickened to a glossy, syrupy consistency.
  6. Step 6: Remove the cinnamon stick, cloves, and pepper before serving the pepperpot stew hot with bread or rice.

Frequently asked questions

How long does Pepperpot Beef Stew with Cassareep Glaze take to make?

Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pepperpot Beef Stew with Cassareep Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cassareep (cassava syrup) from drying out.

Can I substitute ingredients in Pepperpot Beef Stew with Cassareep Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pepperpot Beef Stew with Cassareep Glaze for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pepperpot Beef Stew with Cassareep Glaze?

Caribbean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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