Pepperpot Stew with Cassareep and Beef

By · Reviewed by AislePrompt Editorial · ·

A rich Afro-Trinidadian beef stew slow-cooked with traditional cassareep and warm spices for a deep, complex flavor. This caribbean-inspired beef ready in about 170 minutes pairs cassareep (cassava extract), tablespoons vegetable oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a heavy-bottomed pot over medium-high heat. Add 2 pounds beef chuck cubes and brown on all sides for about 8-10 minutes. Remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves, sauté for 4 minutes until soft and fragrant.
  3. Step 3: Return the beef to the pot and add 1/4 cup cassareep, 3 cups water, 3 sprigs fresh thyme, 1 whole seeded hot pepper, and 1 tablespoon brown sugar. Stir to combine.
  4. Step 4: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2 1/2 hours until the beef is tender and the sauce thickens.
  5. Step 5: Remove the hot pepper and thyme sprigs. Season with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Serve with hearty bread or rice.

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Frequently asked questions

How long does Pepperpot Stew with Cassareep and Beef 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 Stew with Cassareep and Beef?

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 extract) from drying out.

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

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 Stew with Cassareep and Beef 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 Stew with Cassareep and Beef?

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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