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Cozy Guyanese Pepperpot Stew

Guyanese Pepperpot Stew - featured image
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A rich and aromatic Guyanese stew featuring tender beef shank or oxtail simmered with traditional spices and cassareep, delivering a smoky-sweet depth perfect for cozy evenings.

Ingredients

Scale
  • 2 pounds beef shank or oxtail, cut into 2-inch pieces
  • 1/2 cup cassareep (120 ml)
  • 2 cinnamon sticks
  • 6 whole cloves
  • 8 whole allspice berries
  • 4 cloves garlic, minced
  • 1 large onion, chopped
  • 3 sprigs fresh thyme
  • 1–2 whole hot peppers (Scotch bonnet or habanero), seeds removed for less heat
  • 2 tablespoons brown sugar
  • Salt to taste
  • Black pepper to taste
  • 6 cups water or beef broth (1.4 liters)

Instructions

  1. Trim excess fat from the beef shank or oxtail and cut into 2-inch pieces. Pat dry with paper towels (about 10 minutes).
  2. Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Brown meat pieces in batches until caramelized on all sides (about 5 minutes per batch). Remove meat and set aside.
  3. Lower heat to medium. Add chopped onion and minced garlic to the pot and cook until softened and fragrant, about 4 minutes, stirring frequently.
  4. Add cinnamon sticks, whole cloves, allspice berries, and fresh thyme sprigs. Stir for 1 minute to lightly toast the spices.
  5. Return browned meat to the pot. Pour in cassareep and brown sugar, stirring well to coat the meat evenly.
  6. Add 6 cups of water or beef broth and stir to combine. Add whole hot peppers without piercing them for mild heat. Bring stew to a boil.
  7. Reduce heat to low, cover loosely, and simmer gently for 1.5 to 2 hours, stirring occasionally and checking meat tenderness. The stew should thicken and develop a rich, dark color.
  8. Season with salt and freshly ground black pepper to taste. Remove whole spices and hot peppers before serving.
  9. Let the stew rest for 10 minutes before serving to deepen flavors.

Notes

If stew is too thick, add a splash of water or broth. If too thin, uncover and simmer longer to reduce. Remove whole spices before serving to avoid unpleasant bites. For more heat, crush or slice hot peppers carefully. Slow cooker method: after browning meat and sautéing aromatics, cook on low for 6-8 hours.

Nutrition

Keywords: Guyanese Pepperpot, Pepperpot Stew, Cassareep, Caribbean Stew, Beef Stew, Aromatic Spices, Comfort Food

Find it online: https://flurpchef.com/cozy-guyanese-pepperpot-stew-recipe-easy-homemade-aromatic-spices/