Jamaican Beef Soup

Method

Heat oil in a large pot and brown the beef cubes in batches, then remove and set aside. Sauté the onions, garlic, celery and carrots until softened, about 5 minutes. Return the beef to the pot and add the tomato puree, stirring well, then pour in the stock and water. Add the thyme sprigs, whole scotch bonnet pepper and spring onions, then bring to a boil and skim any impurities from the surface. Reduce heat and simmer gently for 1.5 hours until the beef is tender. Add the diced potatoes and continue simmering for 25-30 minutes until the potatoes are cooked through. Season generously with salt and pepper to taste, remove the scotch bonnet pepper whole (or leave in if you prefer more heat), and serve hot with hard dough bread.