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Guyanese-Inspired Warm-Spiced Beef and Cassava Pepperpot

Beef chuck slow-simmered with cinnamon, clove, and scotch bonnet until deeply tender, finished with soft cassava chunks.

Ingredients

  • 2 lbs beef chuck, cubed
  • 1 lb cassava (yuca), peeled and cut into chunks
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 scotch bonnet pepper, whole and pierced
  • 2 tbsp dark brown sugar
  • 2 tbsp gluten-free tamari or soy sauce
  • 4 cups low-sodium beef broth
  • 1 tbsp olive oil
  • salt and pepper, to taste

Instructions

  1. Heat olive oil in a heavy pot over medium-high heat. Brown the beef in batches, then set aside.
  2. Add onion and garlic to the pot and cook until softened, about 3 minutes.
  3. Return the beef to the pot along with broth, cinnamon stick, cloves, scotch bonnet, brown sugar, and tamari.
  4. Bring to a boil, then reduce heat, cover, and simmer 1.5 hours until the beef is very tender.
  5. Add the cassava and simmer 20-25 minutes more until tender.
  6. Remove the cinnamon stick, cloves, and scotch bonnet before seasoning with salt and pepper and serving.