Ingredients

• 4 oz lean beef stew meat, cut into 1-inch cubes
• 1 medium carrot, peeled and sliced into 1/2-inch rounds
• 1/2 lime, juiced
• 1/4 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 small green bell pepper, finely diced
• 1/4 small scotch bonnet pepper, minced (optional, for flavor, remove seeds for less heat)
• 1 tablespoon tomato paste
• 1 sprig fresh thyme
• 1 tablespoon fresh parsley, chopped
• 1 cup low-sodium beef broth or water
• 1 teaspoon olive oil
• Salt to taste
• Black pepper to taste

Steps

1. Rinse the beef cubes and pat dry. In a small bowl, toss the beef with the juice of half a lime, a pinch of salt, and black pepper. Let it marinate for at least 15 minutes.
2. Heat the olive oil in a small pot or Dutch oven over medium heat. Add the marinated beef and sear on all sides until browned, about 3-4 minutes. Remove the beef from the pot and set aside.
3. In the same pot, add the diced onion, minced garlic, and diced green bell pepper. Sauté for 3-5 minutes until softened and fragrant.
4. Stir in the minced scotch bonnet pepper (if using) and tomato paste. Cook for 1 minute, stirring constantly, to deepen the flavor of the tomato paste.
5. Return the seared beef to the pot. Add the sliced carrots and the fresh thyme sprig.
6. Pour in the low-sodium beef broth or water, ensuring the beef and vegetables are mostly submerged. Bring the mixture to a gentle boil.
7. Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the beef is fork-tender and the carrots are soft.
8. Occasionally check on the stew, stirring and adding a splash more liquid if it becomes too dry.
9. Once the beef is tender, remove the thyme sprig. Taste and adjust seasoning with additional salt and pepper if needed.
10. Stir in the fresh chopped parsley just before serving.
11. Serve hot as a healthy and hearty single-serving meal.