https://www.lifestylefood.com.au/recipes/5093/pepperpot-stew

LifestyleFOOD.com.au

A slow cooked stew of tender diced beef and kidney beans with little dumplings.

Ingredients

  • 450g shin of beef

  • 225g dried kidney beans (or 2 cans if you want to save cooking time)

  • 2 tomatoes diced

  • 125g spinach leaves

  • 1 tsp thyme (fresh or dried)

  • 1 medium onion, chopped

  • 2 tsp salt

  • 1 tsp black pepper

  • 450g yam

  • 125g pumpkin

  • 1 clove of garlic

  • 1 beef stock cube

  • 2/3 chilli peppers (depending on how brave you are)

  • 5 pints water

  • 450g sweet potato

  • For the dumplings 

  • 250g plain flour

  • 125g corn meal flour

  • 1/2 tsp salt water to bind

  • 1 level dessert spoon of butter

Method

  • For the dumplings:

  • 1.

    Mix together all the ingredients to make a consistency that allows dough to be rolled into little balls. Then flatten between your hands.

  • For the stew:

  • 1.

    Cook the kidney beans for 1½ hours with a little thyme, salt, one chopped pepper, the beef stock and 4 pints of water.

  • 2.

    Dice the beef and season with 1tsp of salt. Add the meat to the beans and cook for a further 30 mins. Peel the yams and sweet potatoes and cut into cubes. Add to the meat and beans and cook for 3/4 minutes. At this stage add some more water if required.

  • 3.

    Put the dumplings in the mixture, cook for a further 5-6 minutes. Add the pumpkin cook 5/6 minutes more Add spinach, tomatoes and garlic and cook for another 5 minutes Allow to cool a little before serving.    

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 965kj
  • Fat Total 8g
  • Saturated Fat 3g
  • Protein 53g
  • Carbohydrate 169g
  • Sugar 11g
  • Sodium 1591mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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