Jamaican Beef Pepper Pot

In large saucepan or Dutch oven, heat oil over high heat; brown beef in batches. Transfer to plate.

Add bacon to pan; cook over medium heat for 5 minutes or until crisp. Drain off fat. Add onions and garlic; cook, stirring occasionally, for 5 minutes or until softened.

Sprinkle with flour; cook, stirring, for 1 minute. Add stock and water; bring to boil. Reduce heat to medium-low. Return beef and any juices to pan; add tomato paste, thyme, salt and pepper. Cover and simmer, stirring occasionally, for 1 hour.

Add sweet potatoes and red and green peppers; cook, covered, for 30 minutes or until potatoes are tender. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue.)

Stir in vinegar and hot pepper sauce.

Additional information :

Tip: The ideal soup pot should have a high side so you can boil without splattering. It should have a lid and a heavy bottom for even cooking.

Variation
Slow-Cooker Jamaican Beef Pepper Pot:
Reduce water to 2 cups (500 mL). Brown beef in oil; set aside. Cook bacon, onions and garlic as directed. Return beef and any juices to pan. Add stock, 1-1/2 cups (375 mL) of the water, tomato paste, thyme, salt and pepper; bring to boil.

Pour into slow-cooker. Add sweet potatoes; cover and cook on low setting for 8 to 10 hours or until beef and potatoes are tender. Increase heat to high setting. Add red and green peppers. Whisk flour with remaining water; stir into slow-cooker and cook for 15 minutes. Stir in vinegar and hot pepper sauce as directed.

Makes 14 cups (3.5 L)