Pepperpot stew recipe

This pepperpot stew recipe makes a delicious, hearty yet healthy dinner, and it’s a total one-pot wonder too. You can just pop all of the ingredients in a slow cooker then let them all mix together for a few hours, so the flavours infuse.

 Ingredients (serves 4)

450g lean stewing beef, such as shin, cut into 2.5cm cubes

2 sprigs fresh thyme leaves

2 garlic cloves, peeled and crushed OR 1tsp garlic purée

1 x 2.5cm piece fresh root ginger, peeled and chopped OR 2tsp ginger purée

2 medium onions, peeled and chopped OR 1 x 450g pack chopped onions

1 fresh red chilli, deseeded and chopped or a large pinch dried chilli flakes

200ml good, hot beef stock

Salt and freshly milled black pepper

450g potatoes, peeled and cubed

225g pumpkin or butternut squash, peeled, deseeded and roughly cubed

1 x 450g can red kidney or butter beans, drained

200ml light coconut milk

150g baby spinach leaves

Method

Place all the ingredients except the spinach in a large slow cooker and cook for 4-6 hours on high or 8-10 hours on low.

During the last 20 minutes of cooking time add the spinach. Cover and cook for remaining five minutes.

Spoon into soup bowls and serve with crusty bread.