Ingredients

• 4 oz (113g) lean stewing beef, cut into 1-inch cubes
• 1 small lime or 1 tbsp white vinegar
• 1 medium carrot, peeled and sliced into 1/2-inch rounds
• 1 small potato, peeled and diced into 1/2-inch cubes
• 1 tbsp vegetable oil
• 1/4 medium onion, diced
• 2 cloves garlic, minced
• 1/4 small green bell pepper, diced
• 1/2 scotch bonnet pepper (optional, left whole for mild heat or minced for spicier)
• 1 sprig fresh thyme or 1/4 tsp dried thyme
• 1 tbsp tomato paste
• 1/4 tsp ground allspice
• Pinch of ground cloves (or 1 whole clove)
• Salt to taste
• Black pepper to taste
• 1.5 cups water or low-sodium beef broth
• 1 tbsp fresh parsley, chopped

Steps

1. Prepare Beef: Rinse beef cubes thoroughly with lime juice (or vinegar) and water, then pat dry. In a small bowl, season the beef generously with salt, black pepper, allspice, ground cloves, and half of the minced garlic. Marinate for at least 15 minutes at room temperature, or up to an hour in the refrigerator.
2. Brown Beef: Heat vegetable oil in a small pot or Dutch oven over medium-high heat. Add the seasoned beef and brown on all sides until a nice crust forms. Remove the beef from the pot and set aside.
3. Sauté Aromatics: To the same pot, add the diced onion, bell pepper, and the remaining minced garlic. Sauté for 3-5 minutes until the vegetables soften and become fragrant. If using, add the whole scotch bonnet pepper now (ensure it remains whole if you prefer less heat).
4. Deepen Flavor: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to allow its flavor to deepen.
5. Simmer Beef: Return the browned beef to the pot. Add the fresh thyme sprig and enough water or beef broth to just cover the beef. Bring to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 45-60 minutes, or until the beef begins to tenderize.
6. Add Vegetables: After the initial simmering, add the sliced carrots and diced potato to the pot. Stir gently to combine.
7. Continue Cooking: Cover the pot again and continue to simmer for another 20-30 minutes, or until the vegetables are fork-tender and the beef is very tender. The bouillon should have thickened slightly.
8. Finish and Serve: Carefully remove the scotch bonnet pepper (if used) and the thyme sprig. Stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot as a comforting and healthy meal.