Pepperpot Stew

Ingredients

500g Stewing beef
500 ml beef stock
3 sprigs fresh thyme
2 teaspoons grated ginger root
1 onion finely chopped
2 garlic cloves finely chopped
1/2 hot red chilli (or chilli powder)
2 bay leaves
1 teaspoon ground allspice (substitute with equal parts cloves and cinnamon powder)
400g can butter beans
200ml coconut milk (can make with dessiccated coconut and milk if needed)
425g sweet potatoes peeled and cut into 4 cm cubes
400g butternut squash cut into 4 cm cubes (take off skin first)
200g fresh spinach chopped

Put all ingredients except sweet potatoes, butternut squash and spinach into a casserole dish.
Simmer on hob for 15 mins
Stir in the sweet potatoes and butternut squash
Stir in the spinach a bit at a time until it has all wilted
Cook uncovered for 45 mins, or until tender
Garnish with remaining thyme sprigs