This Slow Cooker Pepperpot Stew contains a dreamy combo of beef, coconut milk and various veggies, beans and light spices. It is comfort food at its finest and requires very little prep.
The joys of slow cooking
Things are a tad more hectic here than normal as I start Jury Service tomorrow and being self employed I’ve had to get things organised behind the scenes of the blog to keep bringing you tasty content during my legal hiatus. Honestly, it’s a bit of a worry how long I’m going to have to take off work. They tell you to plan for 2 weeks, but I have heard of cases that go on for months. I’m keeping everything tightly crossed that I get a quick (and preferably not too grizzly) case.
Secondly it’s also a pretty busy time on the farm, with spring being our one chance to get the bulk of the fruit & veg seeds sowed and the most of the animal housing needing some level of love and attention.
As you can imagine, cooking a hot meal over the weekend wasn’t exactly up there on my list of priorities.
Quick, easy and delicious
So pulling out the slow cooker, chucking in a variety of items and switching it on took no more than 15 minutes. And yet 5 hours later we had the most nourishing and comforting lunch which I swear tasted better for the lack of effort involved in its creation.
The other great thing about this recipe, and a trick you can adapt to most any slow cooker recipe, is that by bulking a meaty dish out with a myriad of filling vegetables and beans, you need to buy far less meat overall. If you then opt for the cheaper, tougher cuts of meat that will melt into the most unctuous of tender bites once the slow cooker has worked its magic on them, you’ll have extra change in your purse so you can ensure that the meat you do buy is of the highest quality and welfare possible*.
This is the basis of the Red Tractor & Simply Beef & Lamb #LivePeasant campaign – embrace a more simple, rustic approach to cooking by using traditional one-pot techniques to create delicious family meals that will stretch the grocery budget and save you time in the kitchen too.
*For those of us that choose to eat meat, as consumers we are the only people that can change unkind farming practices. If we all make the decision to stop buying cheap meat, the farmers will stop producing it. That’s simple economics.
Next time you’re buying beef or lamb, look out for the Red Tractor symbol on the packs. Producers can only display this badge when they meet strict welfare, environmental and hygiene standards. In this day and age these standards should be the basis of our farming system, but sadly they’re not. Let’s work together to change this, one tasty stew at a time :)
Beef Pepperpot Stew
- 450 g stewing beef lean
- 2 sprigs thyme leaves
- 2 cloves garlic crushed
- 1 inch fresh ginger peeled and finely chopped
- 1 fresh red chilli deseeded and chopped or a large pinch of dried chilli flakes
- 200 ml hot beef stock
- Salt & black pepper
- 450 g potatoes peeled & cubed
- 225 g butternut squash or pumpkin peeled, deseeded and roughly cubed
- 1 can red kidney beans drained
- 2oo ml coconut milk canned
- 150 g baby spinach leaves
Place all the ingredients except the spinach in a large slow cooker and cook for 4-6 hours on high, or 8-10 hours on low.
During the last 20 minutes of cooking time add in the spinach.
Spoon into soup bowls and serve with crusty bread.