A dark, aromatic Guyanese beef stew seasoned with prepared cassareep and warm spices.
Pepperpot is one of Guyana’s defining dishes and is especially associated with Christmas tables. Prepared cassareep gives the stew its characteristic dark colour and bittersweet depth. Explore Guyana recipes →
Ingredients
- 1,200 g beef chuck, cut into large pieces
- 180 ml commercially prepared food-grade cassareep
- 250 g onion, chopped
- 20 g garlic, chopped
- 1 cinnamon stick
- 4 whole cloves
- 4 g black pepper
- 1 whole hot pepper, optional
- 20 g brown sugar
- 1.2 litres water
- 10 g salt
Method
- Combine beef, cassareep, onion, garlic, spices, sugar, salt and water in a heavy pot.
- Bring to a boil, then reduce to a gentle simmer.
- Add the whole hot pepper if using.
- Simmer partially covered for about 2 hours, or until the beef is very tender and the broth has reduced to a dark sauce.
- Remove whole spices and chilli, adjust seasoning and serve hot.
Chef Notes
Use bottled or otherwise commercially prepared food-grade cassareep. The stew benefits from resting overnight in the refrigerator and reheating gently.
Substitutions
Oxtail or pork can replace part of the beef. Cassareep is central to the traditional flavour.
Storage
Cool promptly, refrigerate for up to 3 days and reheat to a full simmer before serving.
Allergen Notes
Check bottled cassareep for declared allergens and additives.
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Chef-tested recipe
A dark, aromatic Guyanese beef stew seasoned with prepared cassareep and warm spices.
