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Bring a taste of sunshine to your dinner table (whatever the weather!) with this warming dish. Beef and sweet potato combine in a tasty tomato sauce to make a Slimming World pepperpot stew that’s a real contender for any Caribbean cook-off! 

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Caribbean pepperpot stew recipe 

serves 2 
1½ Syns per serving 
dairy-free 
freezer-friendly 

Tip: To serve 4, increase the beef to 800g, add another red pepper and small sweet potato, increase the beans to 300g, add another garlic clove and double the amount of passata and stock. Bake for an extra 20-30 minutes, or until the beef is tender. 

What you need: 

low-calorie cooking spray 
400g stewing beef, visible fat removed, cut into bite-size pieces 
2 red peppers, deseeded and cut into bite-size pieces 
1 small sweet potato, peeled and cut into bite-size pieces 
200g green beans, trimmed and halved 
2 garlic cloves, finely chopped 
2 level tbsp jerk seasoning 
1 tbsp red wine vinegar 
¼ tsp sweetener granules 
200g passata with onions and garlic 
200ml hot beef stock 
2 tbsp Worcestershire sauce 
200g dried long-grain rice 
small handful fresh parsley, finely chopped, to serve 

What you do: 

1. Spray a medium, flameproof, non-stick casserole dish with low-calorie cooking spray and put it over a high heat. Add the beef and fry for 4-5 minutes, or until lightly browned all over, stirring occasionally. Drain off any fat.  

2. Add the peppers, sweet potato, green beans, garlic, jerk seasoning, red wine vinegar, sweetener, passata, stock and Worcestershire sauce. Season lightly and stir well. Turn the heat down, cover and cook for 1½ hours, or until the beef is meltingly tender. 

3. When the beef is nearly ready, cook the rice according to the pack instructions, then drain well. Divide the stew and rice between 2 bowls, sprinkle with parsley and serve. 

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