Calling All Pepper Lovers – Beef Stew With Indian/Carribean Influences!

With all the peppers I purchased for the Chili Cook-off Display (separate post coming) I didn’t have the heart to throw it. In spite of cooking 78 lbs of beef the previous 2 days, I mustered the strength to create another dish.

Beef stew using peppers as the main ingredient and adding Caribbean and Indian spices to create complexity to the dish. A relatively simple dish to make, but the smokiness of the peppers and slow cooking adds a wonderful touch to the entire dish. A must try for spice lovers.


  • 4-5 lbs meat of your choice (beef, pork, lamb, or turkey)
  • Assorted Peppers (any combination) of Red/Yellow/Green Pepper, Cubanelle, Hungarian, Habenero, Jalapeno, Thai, Poblano, sliced. (I used 2 of each)
  • 2 big onion chopped
  • 10 garlic cloves, chopped
  • Fresh thyme or oregano
  • 1 4oz Tomato paste
  • 1 tbs cumin powder
  • Cinnamon stick, Star Anise, Cloves
  • Red wine vinegar or apple cider to taste
  • salt and pepper


  1. Pre heat the oven to 350 degrees.
  2. Heat a dutch or heavy set pan. Toss the beef in salt and pepper. Brown on all sides.
  3. Add chopped onions, garlic, cinnamon stick, star anise, cloves and saute till softened.
  4. Add all peppers, thyme, tomato paste, and cumin powder. Saute for few minutes.
  5. Return the beef to pan, add water to submerge the beef, boil, cover and bake in the oven for 2 to 2.5 hours.
  6. Finish with red wine vinegar and check seasonings for salt.
  7. Serve warm with white or choice of rice.


Note: This dish has a bit of kick to it but not super hot. If you wish to make it extra spicy, throw in additional Thai and Habenero peppers.


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