Season and boil the beef

• Place the beef in a pot with the sliced onion, bouillon cube, thyme and salt.
• Add a little water and boil until the beef is tender, reserving the stock.

Blend the pepper base

• Blend the tomatoes, red bell pepper, scotch bonnet and the remaining onion into a smooth mixture.

Fry the tomato base

• Heat the vegetable oil in a pan and add the tomato paste.
• Fry the paste until it darkens and loses its raw taste.
• Pour in the blended pepper mixture and fry, stirring, until the water reduces and the oil rises to the top.

Simmer the stew

• Add the boiled beef and the reserved beef stock.
• Stir in the curry powder and remaining thyme, then season with salt.
• Cover and simmer until the stew thickens and the flavours come together.

Serve

• Serve the stew hot with rice, yam or plantain.