Montevideo Pepperpot

Ingredients

Montevideo Pepperpot is a variation of the traditional Guyanese Pepperpot. While the original dish uses a combination of meats, including beef, pork, and sometimes even wild game, the Montevideo version focuses solely on beef. Additionally, the Montevideo Pepperpot incorporates local spices and flavors, giving it a unique twist that reflects the culinary traditions of Montevideo. We alse have the original recipe for Guyana Pepperpot, so you can check it out.

• 1.5 kg (3.3 lbs) beef, cubed 1.5 kg (3.3 lbs) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, diced 2 onions, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon oregano 1 tablespoon oregano
• 1 tablespoon thyme 1 tablespoon thyme
• 2 bay leaves 2 bay leaves
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 55g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the diced onions and minced garlic. Sauté until the onions are translucent.
4. 4.
   Add the bell peppers and tomatoes to the pot and cook for a few minutes until they start to soften.
5. 5.
   Stir in the tomato paste, paprika, cumin, oregano, thyme, and bay leaves. Cook for another minute to toast the spices.
6. 6.
   Return the beef to the pot and pour in the beef broth. Season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Serve the Montevideo Pepperpot hot with crusty bread or rice.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results in this stew. Trim any excess fat before cubing the meat to ensure a leaner dish.

Tips & Tricks

• For an extra kick of heat, add a diced chili pepper to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.

Serving advice

Montevideo Pepperpot is best served hot, allowing the flavors to fully develop. Serve it with a side of crusty bread or steamed rice to soak up the delicious sauce.

Presentation advice

Garnish the Montevideo Pepperpot with a sprinkle of fresh chopped parsley or cilantro for a pop of color. Serve it in individual bowls or on a large platter, allowing the stew to take center stage.