Recipe of the week: Pepperpot Stew with potatoes and butternut squash

A warming winter dish, perfect for a cosy night in with a loved one or family and friends. Find more winter warmers in HELLO! out now. Featuring potato, butternut squash and beans, this slow-cooked Caribbean-inspired beef stew with a spicy kick and delicate flavour of coconut is gloriously satisfying.

Serves: 4
Preparation time: 15 minutes
Cooking time: 2½ hours


450g/1lb lean boneless stewing beef, such as shin, cut into 2.5cm/1 in cubes
2 sprigs fresh thyme, leaves only
2 cloves garlic, crushed
1 x 2.5cm/1 in piece fresh and root ginger
2 medium onions, peeled and chopped
1 fresh red chilli, deseeded and chopped, or a large pinch of dried chilli flakes
700ml/1¼pt hot good beef stock
Salt and freshly ground black pepper
450g/1lb potatoes, peeled and cut into small cubes
225g/8oz pumpkin or butternut squash, peeled, deseeded and cut into small cubes
200ml/7fl oz light coconut milk
1 x 400g tin red kidney or butter beans, drained
150g/5oz ready-prepared baby spinach leaves

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1. Place all the ingredients except the potatoes, pumpkin or squash, coconut milk, beans and spinach in a 1.7ltr/3pt heatproof casserole dish.

2. Increase the heat and bring the ingredients to a boil then reduce the heat to low, cover with a lid and simmer for around 2 hours, stirring occasionally.

3. Add the cubed potatoes, pumpkin or squash and coconut milk then cover and cook for 30 minutes. About 5 minutes before the end of the cooking time add the beans. Adjust the seasoning to taste, then remove from the heat and stir in the spinach.

4. Spoon into warm soup bowls and serve with warm crusty bread.

To ensure your recipes are a culinary success, remember to look out for a Quality Standard Mark, such as the Red Tractor logo, in independent butchers and selected supermarkets. This guarantees that the beef and lamb is quality assured and responsibly sourced by people dedicated to producing great food. For more recipe inspiration visit

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