Ingredients 

• Beef or mutton (cut into chunks)
• 1 large onion (for blending)
• 2 spring onions (for blending)
• 2 thumbs of ginger (for blending)
• 4 cloves garlic (for blending)
• 2-3 scotch bonnet 
• 2 bay leaves
• 2 tbsp tomato paste
• 2–3 large tomatoes
• 1 red bell peppers
• 1 medium onion (for stew base)
• 1 tsp local spice blend (hwentia, clove, seeds of paradise) or substitute with nutmeg and clove blend
• 1 tsp dried rosemary
• 2 tsps all-purpose seasoning
• Salt to taste

Instructions

1. Marinate the beef
   Blend onion, ginger, garlic, spring onion and scotch bonnet. Set a little of this blend aside for the stew.
   Add the blend to chopped beef cubes and combine with rosemary, clove, all-purpose seasoning, salt and mix well.
   
2. Steam the meat:
   Add the marinated beef to a pot with a little water and two bay leaves. Steam until tender.
3. Chargrill the vegetables:
   While the meat cooks, chargrill peppers, onions, and garlic until slightly blackened and smoky.
   Blend together with fresh tomatoes and the reserved onion–ginger–garlic mix to form your stew base.
4. Start the stew:
   In a fresh pot, sauté chopped onions and tomato paste until rich and fragrant.
   Add in your blended stew mix and a local spice blend (or nutmeg and clove). Let it simmer gently.
5. Combine:
   Add the steamed beef and its stock to the stew. Season with all-purpose and salt to taste.
   Simmer until thick, rich, and the oil begins to rise to the top.
6. Serve:
   Serve hot with rice or plantain, and don’t forget a generous spoon of Tino Shito on the side.