Slimming world Caribbean pepperpot stew

Name: Slimming world Caribbean pepperpot stew
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: cooking spray (fry light); 400 grams stewing beef cube all fat removed; 2 peppers cubed(any color); 1 large sweet potato peeled and cubed; 200 grams green beans; 2 cloves garlic, chopped; 2 tbsp jerk seasoning; 1/4 tsp sweetener; 1 tbsp crushed red pepper flakes; 500 grams passata; 200 ml beef stock; 2 tbsp worchestershire sauce; salt and pepper; 200 grams rice to serve with the stew; 100 grams sugar snap peas(optional)

mandy @mandyoh20

I added extra passata, sugar snap peas and red pepper flakes for added heat #summerchallenge2

mandy @mandyoh20

I added extra passata, sugar snap peas and red pepper flakes for added heat #summerchallenge2

Saved

Ingredients

2 hrs

4 servings

cooking spray (fry light)
400 gramsstewing beef cube all fat removed
2peppers cubed(any color)
1large sweet potato peeled and cubed
200 gramsgreen beans
2 clovesgarlic, chopped
2 tbspjerk seasoning
1/4 tspsweetener
1 tbspcrushed red pepper flakes
500 gramspassata
200 mlbeef stock
2 tbspworchestershire sauce
salt and pepper
200 gramsrice to serve with the stew
100 gramssugar snap peas(optional)

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Steps

2 hrs

1

In a large pot brown beef cubes, add peppers, garlic, jerk seasoning, red pepper flakes, sweetener, passata, stock, green beans and Worcestershire sauce.
2

Mix well, bring to a boil then reduce heat to a medium low heat and cook for at least 2 hours until beef is tender and sauce has reduced and thickened. (Add sugar snap peas in the last 5 minutes of cooking to retain their crunch - optional)
3

You can also cook the stew in the oven for 2 hours at 350℉/180℃.
4

Cook rice as directed by the pack and serve enjoy it's gorgeous!!!