Jamaican Beef Pepper Pot Jamaican Beef Pepper Pot

Author: Canadian Living

There are as many variations of this chunky soup as there are kitchens in Jamaica. You may want to add more or less hot pepper sauce depending on your tolerance.

  • Portion size 4 servings



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 715 mg
  • Protein 25 g
  • Calories 289.0
  • Total fat 10 g
  • Cholesterol 48 mg
  • Saturated fat 3 g
  • Total carbohydrate 24 g


  • Iron 22.0
  • Folate 15.0
  • Calcium 4.0
  • Vitamin A 149.0
  • Vitamin C 80.0
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Jamaican Beef Pepper Pot