Pepperpot

Ingredients

2 pounds beef stew meat, cut into cubes
1/2 pound pig's tail, cut into pieces (optional, for added flavor)
1/2 pound okra, chopped (optional)
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons vegetable oil
1 large bell pepper, chopped
2 tomatoes, chopped
1 tablespoon allspice
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt (or to taste)
2 cups beef broth or water
1/4 cup soy sauce
2 tablespoons tomato paste
2 Scotch bonnet peppers, whole (for a spicy kick, adjust to taste)
1 bay leaf
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Prepare the Meat

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the beef stew meat and pig's tail (if using). Brown the meat on all sides, about 5-7 minutes.

Saut√© Vegetables

Add the chopped onion, garlic, bell pepper, and tomatoes to the pot. Cook for 5 minutes, until the vegetables are softened.

Add Spices

Stir in the allspice, dried thyme, paprika, black pepper, and salt. Mix well to coat the meat and vegetables with the spices.

Add Liquids

Pour in the beef broth (or water), soy sauce, and tomato paste. Stir to combine. Add the whole Scotch bonnet peppers and bay leaf.

Simmer

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the meat is tender and cooked through. Stir occasionally, and add more water if needed to keep the meat covered.

Optional Addition

If using okra, add it during the last 15-20 minutes of cooking. This will thicken the stew and add a unique flavor.

Finish

Remove the whole Scotch bonnet peppers and bay leaf before serving. Garnish with chopped fresh parsley.