Preparation

• In a large bowl, add the cubed beef, onion, scallion, garlic cloves, thyme, ginger, scotch bonnet pepper, hot sauce, kosher salt, freshly ground black pepper, allspice, and sugar. Combine with your hands to thoroughly coat the meat in the marinade. Cover and refrigerate one hour and up to overnight.
• Set a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oil. Use a slotted spoon to remove the meat from the beef marinade, reserving the marinade for later.
• Sear the beef in batches for 4-5 minutes per side until browned. Set aside the browned pieces.
• Add the marinade to the pot and turn off the heat. Use a wooden spoon to scrape up the brown bits from the bottom of the pot.
• Add the seared beef, stock, ketchup, soy sauce, and bay leaves to the pot.
• Turn the burner on to medium heat and bring the stew to a simmer. Cover and reduce heat to low, simmer for about 1 hour until beef is tender.
• Remove bay leaves and thyme sprigs. Add the carrots and potatoes, stir well, and simmer for about 30 minutes until vegetables are fork-tender.
• Add the remaining scallion, red pepper, and onion and cook uncovered for 5-10 minutes or until tender.
• To thicken the stew, either reduce the cooking liquid or smash some potatoes against the side of the pot.
• Taste and adjust seasoning with salt and pepper, garnish with chopped scallions, and serve alone or over rice.