*New Recipe* One Pot Jamaican Jerk Stew

IMG_1384Hello and Welcome Back!  It feels great to be writing up a new post, and re-connecting with you all.  This is the first post in 2017 – and I’m excited 🙂  I’m not sticking to any sort of blogging schedule and I’m not going to be using social media too much this year.

We have made some life changes in the past few months, with a big focus on simplifying and focusing on things that are truly important.  The blog will reflect that (hopefully).  I’m also getting back to basics with all the decluttering and budgeting that I was passionate about when we were house hunting last year.  I really hope I’ll be able to write about that soon, with some dramatic title (“Lila saves £300 on groceries this month!” etc) I can only hope it will be that successful! lol 🙂

My frugal efforts are starting with meal planning and bargain hunting, which brings me to today’s recipe. This lovely Jamaican Jerk Stew.  I only discovered Jamaican Jerk Seasoning a few weeks ago – if you’ve never used it, you’re missing out! Seriously, it’s great when you want a spicy kick but don’t want chilli or curry.  Next time you’re shopping, pick up a jar, you’ll thank me later 😉

Anyhow, this recipe is vegetarian, but if you need your meat then you can use beef pieces and beef stock (just use less veg).  Warning – It is spicy and my kids do not like it – so I’ve made the whole pot purely for me 🙂 Mainly for the my weekday lunches – it’s so easy to skip lunch during the day in the midst of all the chaos.  Or for all you supermums who take a packed lunch to work with you – this would be perfect!  Just have it ready in an individual container so you grab and go in the morning!

When you’re cooking this, it can be reduced down to a thick stew or left a little bit saucy to have with rice or on top of a baked potato (my personal preference).  This recipe makes about 6 adult servings, as I freeze some portions for later in the month but you could easily halve the quantities to make a small amount.




3 cloves of garlic

3 sweet potatoes

1 red pepper

green beans (optional but really lovely)

4 mushrooms

1 litre passata

250 mls vegetable stock

1 tbsp red wine vinegar

1 tbsp worchester sauce

1 tsp sweetener

1 can of chickpeas, drained and rinsed

2.5 tbsp Jamaican Jerk Seasoning


Chop or grate all your veggies into a big pot.

Add all the other ingredients.

Cook in the slow cooker for 3.5 hours OR on the hob with the lid on for 45 mins-1 hour until sweet potatoes are soft.  If you want to reduce the sauce down to make it nice and thick, just take the lid off in the last 10 mins of cooking.

IMG_1387 IMG_1390

If you liked this post, please share with your friends!

Leave a Reply

Your email address will not be published. Required fields are marked *