Pepperpot Stew with Cassareep and Beef

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich Afro-Trinidadian beef stew slow-cooked with traditional cassareep and warm spices for a deep, complex flavor. This Caribbean-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1-inch cubes, cassareep (cassava extract), vegetable oil 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

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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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