Pepperpot Stew with Cassareep and Beef

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 drafted and published.

A rich Afro-Trinidadian beef stew slow-cooked with traditional cassareep and warm spices for a deep, complex flavor. This Caribbean beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1-inch cubes, cassareep (cassava extract), and vegetable oil for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

2 pounds beef chuck, cut into 1-inch cubes
1/4 cup cassareep (cassava extract)
2 tablespoons vegetable oil
1 large onion, diced
4 garlic cloves, minced
3 sprigs fresh thyme
1 whole hot pepper (scotch bonnet or habanero), seeded
1 tablespoon brown sugar
3 cups water
1 1/2 teaspoons salt
1 teaspoon black pepper

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Instructions

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.
Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves, sauté for 4 minutes until soft and fragrant.
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.
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.
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.