Stewed Beef

Method

Heat oil in a large heavy-bottomed pot and brown the beef cubes on all sides, working in batches if necessary, then set aside. In the same pot, sauté the onions and garlic until softened and fragrant, then stir in the tomato paste and cook for 2 minutes. Return the beef to the pot, add the stock, thyme, whole Scotch bonnet pepper, salt and black pepper, then bring to a boil and reduce to a gentle simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the beef is very tender. Add the potatoes and carrots, continue cooking covered for a further 20-25 minutes until the vegetables are tender. Remove the whole Scotch bonnet pepper carefully before serving, or leave it in for more heat if desired. The stew should be rich, dark and aromatic, served hot with roti or rice.