Beef Pepperpot Stew
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours, 15 minutes
Yield: 4+
Ingredients
450g/1 lb lean stewing beef
2 sprigs fresh thyme leaves
2 garlic cloves, crushed
1 inch piece of fresh ginger, peeled and finely chopped
1 fresh red chile, deseeded and chopped or a large pinch of dried chilli flakes
200ml/7 oz hot beef stock
Salt & black pepper
450g/1 lb potatoes, peeled & cubed
225g/ 8 oz butternut squash or pumpkin, peeled, deseeded and roughly cubed
1 450g/ 1 lb red kidney beans, drained
1 200ml/7 oz can of coconut milk
150g/5 oz baby spinach leaves
Instructions
Place all the ingredients except the spinach in a large slow cooker and cook for 4-6 hours on high, or 8-10 hours on low.
During the last 20 minutes of cooking time add in the spinach.
Spoon into soup bowls and serve with crusty bread.
From hedgecombers.com