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Beef Pepperpot Stew with Spillers Dumpling

CookingHalal's picture
Pepperpot Stew With Spillers Dumplings is a classic Caribbean stew. Grandma uses beef, butternut squash, sweet potatoes and a variety of spices to flavor the stew. Fresh dumplings are used in the dish. Thus, Pepperpot Stew With Spillers Dumplings is served hot and is extremely appetizing.
  Stewing beef 21 Ounce, such as shin, fat and sinew trimmed, cut into small pieces (600 Gram)
  Fresh thyme sprigs 4 (Leaves Only)
  Allspice berries 6
  Bay leaf 1
  Garlic 1 Clove (5 gm), peeled, finely chopped
  Ginger root 4 Inch, peeled, very finely sliced
  Onion 1 , peeled, chopped
  Beef stock/Water 2 Pint, mixed with 2 teaspoon yeast extract (1.2 Liters)
  Yeast extract 2 Teaspoon, mixed with beef stock
  Salt To Taste
  Freshly ground black pepper To Taste
  Yam/Potato 1 Pound, peeled, cut into ¼ inch pieces (450 Gram)
  Sweet potato 14 Ounce, peeled, cut into 1 3/4 inch pieces (400 Gram)
  Pumpkin seeds/Butternut squash 1 Pound, peeled, cut into 1 3/4 inch pieces (450 Gram)
  Spring onions 4 Large, trimmed, lightly crushed with the edge of a knife
  Scotch bonnet chili 4 , finely chopped
  Coconut milk 14 Fluid Ounce (1 Can, 400 Milliliter)
  Canned butter beans 14 Ounce, drained and rinsed (1 Can, 400 Gram)
  Spinach/Callaloo 5 1⁄2 Ounce, washed, shredded (Leaves Only, 150 Gram)
  Plain flour 5 1⁄2 Ounce (150 Gram)
  Salt 1 Pinch
  Cold water 5 Tablespoon

1. For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes.
2. Add the vegetables, Scotch bonnet chillies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes.
3. Meanwhile, for the spillers dumplings, in a large bowl, mix together the flour and salt. Add the water, little by little, stirring until the mixture comes together as a smooth dough. Set aside.
4. After the stew has cooked for 20 minutes, add the callaloo or spinach, stir well, and continue to simmer the mixture for 4-5 minutes.
5. Meanwhile, pinch 20-24 small pieces from the dough and roll each into a ball, using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes, or until the meat and vegetables are tender, the sauce has thickened and the dumplings are cooked through.

Recipe Summary

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This is the time to taste an incredibly delicious Caribbean stew. Beef pepperpot stew with Spillars dumpling is a fantastic dish which anybody would want after a long hectic day. Prepared by using beef, butternut squash, sweet potatoes and a variety of spices, this stew is served hot and can be paired with breads.

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learningtocook's picture
Beef Pepperpot Stew With Spillers Dumpling Recipe Video