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Pepper pot stew holds a special place in my heart. Growing up, my grandma would whip this up on chilly evenings, filling our home with mouthwatering aromas. I've tweaked her recipe over time, perfecting hearty flavors that'll warm you from inside out. Tender beef chunks swim in a rich broth, alongside colorful bell peppers and aromatic spices. This one-pot meal is my go-to comfort food, guaranteed to satisfy hungry bellies and create lasting memories around your dinner table.
Ingredients for Pepper Pot Stew
- Beef: Essential protein base for hearty stew, adds rich flavor and texture when slow-cooked with vegetables and broth.
- Onion: Adds depth and sweetness to the stew, creating a flavorful base that complements the savory beef and peppers.
- Bell peppers: Bring vibrant color, sweetness, and a slight crunch to the stew, balancing the richness of the beef and broth.
- Garlic: Infuses the stew with aromatic flavor, enhancing the overall taste profile and adding depth to the dish.
- Thyme: Earthy herb that adds warmth and depth to the stew, complementing the savory beef and sweet bell peppers.
- Paprika: Adds a smoky, sweet flavor and vibrant color to the stew, enhancing the overall taste and visual appeal.
- Black pepper: Provides a subtle heat and depth of flavor to the stew, enhancing the other spices and ingredients.
Read more: Instant Pot Stuffed Peppers Recipe Guide
Essential Tools for Making This Stew
- Large pot: Essential for cooking the stew and allowing enough space for all ingredients to simmer together evenly.
- Chef's knife: Needed for chopping the vegetables and cubing the beef to ensure even cooking and texture in the stew.
- Cutting board: Provides a stable surface for chopping ingredients safely and prevents cross-contamination during food prep.
Pepper Pot Stew
Equipment
- Large pot
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 1 lb Beef, cubed
- 1 Onion, chopped
- 2 Bell Peppers, chopped
- 3 cloves Garlic, minced
- 1 tsp Thyme
- 1 tsp Paprika
- 1 tsp Black Pepper
- 4 cups Beef Broth
- 2 tbsp Vegetable Oil
Read more: Instant Pot Italian Stuffed Peppers Recipe
Instructions:
- Heat oil in a large pot over medium heat. Add beef and brown on all sides.
- Add onion, bell peppers, and garlic. Cook until vegetables are soft.
- Stir in thyme, paprika, and black pepper. Cook for another minute.
- Pour in beef broth and bring to a boil. Reduce heat and simmer for 1 hour.
- Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Pepper Steak Recipe Guide
Can You Make Pepper Pot Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed, let it cool, then store it in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 3 months.
In some versions of pepper pot stew, okra is added to thicken the broth and add a unique texture to the dish.
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