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1
Rinse the beef in cold water and place in a small pot.
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2
Add the stock cubes as well as half of the onions, garlic, ginger, all-purpose, curry, mixed herbs, cumin and black pepper.
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3
To the pot, add enough boiling water to cover the meat, cover with the lid and cook on a medium heat for a few minutes before reducing and cooking for approximately 20-30 minutes or until the water increases from the meat and then reduces into a lovely, rich gravy.
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4
(Ensure that you stir the beef every 10-15 minutes whilst cooking to ensure that nothing gets stuck to the bottom of the pot.)
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5
Remove from the cooker and remove the meat from the gravy, draining any excess gravy from the meat.
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6
Set both the gravy and meat aside.
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7
In a blender, place the tomatoes, onions, ginger, garlic and scotch bonnet and blend until smooth. (Add a little water to assist with the blending.)
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8
Add the oil to another - larger - pot and heat sufficiently before adding the blended ingredients.
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9
(The pot should be hot enough for the added ingredients to start spitting. If spitting too much, then lower the heat.)
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10
Stir everything and cover.
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11
On a low to medium heat, allow the stew to fry down to an almost (but thicker) bolognese such consistency. This should take approx. 40 minutes.
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12
Add the beef and reduced gravy made from the beef and continue to cook the stew until it's a lovely, rich thick consistency before removing the pot from the heat and leaving covered until ready to serve.
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13
Serve with fried plantain and cauliflower rice.
