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Jamaican Beef Pepper Pot

beef - other

1 tablespoon vegetable oil
2 pounds beef stewing cubes
6 slices bacon; chopped
2 onions; chopped
4 cloves garlic; minced
1/4 cup all-purpose flour
6 cups beef stock
4 cups water
1/4 cup tomato paste
1 teaspoon dried thyme
1/2 teaspoon (each) salt and pepper
2 pounds sweet potatoes (about 2); peeled and cubed
1 each sweet red and green pepper; chopped
1 tablespoon wine vinegar
1 teaspoon hot pepper sauce

In large saucepan or Dutch oven, heat oil over high heat; brown beef in batches. Transfer to plate. Add bacon to pan; cook over medium heat for 5 minutes or until crisp. Drain off fat. Add onions and garlic; cook, stirring occasionally, for 5 minutes or until softened. Sprinkle with flour; cook, stirring, for I minute. Add stock and water; bring to boil. Reduce heat to medium-low. Return beef and any juices to pan; add tomato paste, thyme, salt and pepper. Cover and simmer, stirring occasionally, for I hour. Add sweet potatoes and red and green peppers; cook, covered, for 30 minutes or until potatoes are tender. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue.) Stir in vinegar and hot pepper sauce TIP: The ideal soup pot should have a high side so you can boil without splattering. It should have a lid and a heavy bottom for even cooking. VARIATION Slow-Cooker Jamaican Beef Pepper Pot: Reduce water to 2 cups. Brown beef in oil; set aside. Cook bacon, onions and garlic as directed. Return beef and any juices to pan. Add stock, 1 1/2 cups of the water, tomato paste, thyme, salt and pepper; bring to boil. Pour into slow-cooker. Add sweet potatoes; cover and cook on low setting for 8 to 10 hours or until beef and potatoes are tender. Increase heat to high setting. Add red and green peppers. Whisk flour with remaining water; stir into slow-cooker and cook for 15 minutes. Stir in vinegar and hot pepper sauce as directed. Makes 9 servings.

Contributor: Canadian Living - November, 1999

Yield: 10 servings

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