Caribbean (Guyanese) · Keto
Pepperpot Stew
Keto-friendly Pepperpot Stew recipe. Featuring beef and soy-vinegar as the star ingredients from Caribbean (Guyanese) cuisine.
Halal-friendly Hard
- Prep
- 25 min
- Cook
- 104 min
- Total
- 129 min
- Serves
- 3
7g Net carbs
34g Protein
22g Fat
374 Calories
Per serving
Ingredients
- 300 g beef
- 1 tbsp soy-vinegar
- 1/2 tsp cinnamon
- 2 pieces pepper
- 1 tsp cloves
Method
- Cut the beef into bite-sized chunks and place them in a heavy-bottomed pot over medium-high heat, searing all sides until deeply browned, about 8-10 minutes.
- Add the cloves, cinnamon, and pepper pieces to the pot, stirring them into the beef to bloom the spices for 2 minutes until fragrant.
- Pour in the soy-vinegar and enough water to just cover the beef, then stir well to combine all the flavors.
- Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer gently for approximately 90 minutes until the beef is tender and the sauce has thickened.
- Taste the stew and adjust seasoning as needed before serving hot in bowls.
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