JAMAICAN PEPPERPOT STEW

JAMAICAN PEPPERPOT STEW image

Yield 8 bowls

Number Of Ingredients 17

1 1/2 lb stewing beef 1 inch pieces
Four cups beef stock, and 1/2 cup water
A tied bundle of thyme (called a Bouquet garni), the more the thyme better
One 4 inch piece of ginger, very thinly sliced
One onion coarsly chopped
Two cloves of garlic finely chopped
One bay leaf
Six allspice berries
One Yam cut in long wedges
Two medium Yukon gold potatos 1 1/2 inch pieces
One butternut squash 1 1/2 inch pieces
Six green onions crushed and chopped
Two habanero peppers chopped finely, more if you like it spicy
One 15 oz can of coconut milk
One 16oz bag of defrosted lima beans
One cup chopped fresh spinach
For the Dumplings, 1/2 cup flour, 6 tbs water - mix and kneed together and make oval shapes rolling with your hands - do this at the end right before the dish is done

Steps:

1. Add 2 tbs vegetable oil to a dutch oven and brown meat, then drain the fat. 2. Add a little more oil then the ginger and onion, and cook until the onion is translucent. 3. Then add garlic, bay leaf, the bundle of thyme, All Spice berries, and cook for 30 seconds. 4. Then add the beef stock and water, with salt and pepper to season, bring to boil, cover and simmer for 30 minutes. 5. Then add yam, potato, squash, green onion, habaneros, and coconut milk, lima beans, simmer covered for another 30 minutes. 6. Then add spinach, and 5 minutes later add the dumplings and simmer covered for another 10 minutes..