Ingredients
1 kg beef, cut into large chunks
4–5 large red bell peppers
2–3 fresh tomatoes
1–2 Scotch bonnet peppers, to taste
1 large onion
3–4 cloves garlic
1-inch piece ginger
3 tbsp tomato paste
½–1 cup vegetable oil
1–2 tsp paprika
1 tsp thyme
1 tsp curry powder
1 tsp smoked paprika (optional)
1–2 bay leaves
1–2 sprigs fresh thyme or rosemary
1–2 beef stock cubes, optional
1–1½ cups beef stock or water
Salt and black pepper
1 tsp sugar, optional, to balance acidity
Method
Season the beef:
Put the beef in a bowl and season with salt, black pepper, thyme, curry powder and paprika. Let it sit for 20–30 minutes.
Brown the beef:
Heat 2–3 tablespoons of the oil in a heavy pot. Brown the beef in batches over medium-high heat until deeply browned on all sides. Remove and set aside.
Make the pepper base:
Blend the bell peppers, tomatoes, Scotch bonnet, half the onion, garlic and ginger until fairly smooth.
Cook the sauce:
Add the remaining oil to the pot and sauté the sliced remaining onion for 3–4 minutes. Add the tomato paste and fry for another 2–3 minutes.
Add the blended peppers:
Pour in the blended mixture. Cook uncovered over medium heat for 15–25 minutes, stirring regularly, until it becomes thick and the excess liquid has evaporated. The oil should begin separating from the sauce.
Add the beef:
Return the browned beef to the pot. Add the beef stock, bay leaves and fresh thyme/rosemary. The liquid should come roughly halfway up the meat rather than completely covering it.
Slow cook:
Cover and simmer on low for 1½–2½ hours, depending on the cut of beef. Stir occasionally and add a splash of stock/water if necessary.
Finish:
When the beef is very tender and the sauce is thick, taste and adjust salt, pepper and spice. Add a tiny amount of sugar if the tomatoes are particularly acidic.
Serve:
Remove the bay leaves and herb stems. Spoon the beef and sauce into a warm serving dish. For the appearance in your photo, finish with a small drizzle of red oil and a sprig of fresh thyme or rosemary.
Best cuts: chuck, stewing beef, brisket, or beef shin. Chuck is particularly good because the connective tissue becomes tender and gives the sauce a rich texture.
Tip for getting that dark, glossy appearance: brown the beef very well and don’t rush the pepper sauce—letting it fry down until the oil separates is what gives the stew its deep color and concentrated flavor.
