Season and boil the beef

• Put the beef in a pot with the onion, thyme, salt, pepper and chicken seasoning.
• Add water and bring to a boil until the beef is tender.
• Reserve the broth for the stew.

Fry the beef

• Heat a little oil in a pan.
• Fry the boiled beef briefly, just until lightly coloured, so it doesn't get too hard.

Saute the onions

• Put the onions back into the pan.
• Saute until they soften slightly.

Cook the tomato paste

• Add the tomato paste to the pan.
• Fry it properly, as it is the base of the stew.

Add the blended pepper mix

• Blend the bell pepper, scotch bonnet and tomato, then pour into the pot.
• Par boil the mixture until the raw taste is gone.

Season the stew

• Add the thyme, curry powder and stew seasoning.
• Use only a little, since the beef broth is already seasoned.

Return the beef and broth

• Put all the fried beef back into the stew.
• Pour in the reserved beef broth and simmer until the stew thickens.