pepperpot beef stew


Hi guys, I’m working with Simply Beef and Lamb on their Live Peasant challenge and if you missed my first post in this mini series then please head over to see the recipe for Lamb, Vegetable and Lentil Soup with Cabbage.

Pepperpot stew

Today though, my focus is on stewing and this pepperpot stew made in just one pot in the slow cooker (or if like me you don’t own one *adds to Christmas list) then in your oven for hours while you work/clean/keep up with the Kardashians!

I always opt for the finest quality meat, which doesn’t mean the most expensive, pick up Red Tractor quality assured cuts or visit your local butcher.

Now, I wanted to share some more traditional cooking terms too that many of us seem to have forgotten about that really help when preparing and making meat dishes. Do you know your casseroles from your stews? Take the test!

Casserole: Casseroling takes place inside the oven with heat circulating around the pot. Typically ingredients are covered in a small amount of liquid and consists of pieces of meat, chopped vegetables, a starchy binder such as flour, rice, potato or pasta, all topped off with a crunchy or cheesy topping.

Stew: Stewing is done on top of a cooker with heat directly under the pot. Stews are typically covered and cooked at a relatively low temperature, with the ingredients covered in a generous amount of liquid.

Braising: Like casseroling, this method is done in the oven, but often with larger, whole pieces of meat that are cooked in a limited amount of liquid.

After all that ‘work’ you’ll have worked up an appetite so check out this low cost, stew you can freeze and feed the family all week long with or cook for a Sunday lunch.

Pepperpot Stew

Pepperpot Stew

Preparation time: 15 minutes

Cooking time: HIGH 4-6 HOURS

LOW 8-10 HOURS in the slow cooker.



Oven: 180°C 2 1/2 hours.



stew ingredients

stew ingredients

  • 450g/ 1lb lean stewing beef, such as shin, cut into 2.5cm/ 1inch cubes
  • 2 garlic cloves, peeled and crushed OR 5ml/ 1tsp garlic purée
  • 1 x 2.5cm/ 1inch piece fresh root ginger, peeled and chopped OR 10ml/2tsp ginger purée
  • 2 medium onions, peeled and chopped OR 1 x 450g pack chopped onions
  • 1 fresh red chilli, deseeded and chopped or a large pinch dried chilli flakes
  • 200ml/ 7 fl oz good, hot beef stock
  • Salt and freshly milled black pepper
  • 450g/ 1lb potatoes, peeled and cubed
  • 225g/ 8oz pumpkin or butternut squash, peeled, deseeded and roughly cubed
  • 1 x 450g can red kidney or butter beans, drained
  • 150g/5½oz baby spinach leaves



stew in the oven

1. 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.

2. During the last 20 minutes of cooking time add the spinach. Cover and cook for

remaining five minutes.

3. Spoon into soup bowls and serve with crusty bread.

pepperpot stew

spoon of stew

Will you take part in Live Peasant and start creating delicious meat dishes too?

You can find lots more inspiration over on Simply Beef and Lamb’s Peasant Food page HERE .

Don’t forget to follow them on social media too:




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15 Responses

  1. Sneha

    Hey. I”m not a food blogger, but em crazy about beef recipe. I think chest part of beef is more tasteir than shen beef right. So that i tried your recipe with both shen and chest par of beef. Same taste but only differrnce is the softness only. Thanks for sharing an importance to the ingredients you have added over here. Love it. ?

  2. Sherly

    Thats a good one. Sounds delicious. Does adding cream over it make any sense. Can i add over it.? Is there taste difference while doing so?

    • Honest Mum

      You can towards the end to create a more creamy edge if you like-just add it slowly so it doesn’t curdle or you can add it your own dish a bit like you would soup, right at the end. Let me know if you do.

  3. Ebabee

    We don’t eat nearly enough one pot stew types meals here – makes life so much easier. Your delicious recipe has reminded me to go back to one pot dishes like this one that have so much flavour and are easy to make. Must try it out. Stunning photo’s by the way! x

    • Honest Mum

      Thanks darling, one pot and one tray way of cooking is so much easier and the meat can soak up all the flavours effortlessly. Thanks for your lovely comment darling x

  4. Babes about Town

    Oh delicious, this looks almost exactly like a yummy Lamb casserole that I make with the butternut squash and the veggies (I add a bit of spice kick to mine though). I love a casserole and found your explanations of stews vs casseroles very informative, as often we just mix those terms up. Actually as a Nigerian if I mention stew, people expect a tomato stew with meat, onions and chilli — rice and stew is like our national dish, so I’d have to go to extra lengths to explain if that wasn’t what I was serving lol!

    Gorgeous photos and recipe and I love how you’ve gone from semi-vegan to diving into the chunky meaty dishes… tuck in mama 😉 xoxo

    • Honest Mum

      Love that Uju, you need to make me your casserole and stew. Bahah I know vegan to meat-lover-I’m a complicated chick right?! x

  5. John Adams

    As it happens, I did know the difference between casserole and stew! Anyway, love this pepperpot stew recipe. Exactly the kind of thing I love to cook as it happens. Shall have to give it ago.


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