Caribbean Stewed Beef

Steps

1. Wash the beef with lime juice and cool water until clean. Drain it thoroughly.
2. Season the beef with sea salt, black pepper, Caribbean green seasoning, Worcestershire sauce, and tomato ketchup. Mix well to ensure everything is coated.
3. In a heavy pot (Dutch oven), heat 1.5 tablespoons of light olive oil over high heat.
4. Add golden brown sugar to the hot oil. Allow it to melt and caramelize until it reaches an amber color; remove from heat if it starts turning black, as this will make it bitter.
5. Place the seasoned beef into the pot with the caramelized sugar. Ensure the beef is dry before adding it.
6. Bring the mixture to a boil by adding 3-4 cups of water (or enough liquid to cover).
7. Reduce heat to medium-low and place the lid on slightly ajar. Let it simmer for about 10-15 minutes, stirring occasionally.
8. Remove the lid completely. Increase the heat to medium-high to burn off excess natural liquid until you reach the initial oil layer.
9. Add more water (or beef stock) and bring back up to a boil.
10. Reduce heat again and add scallions, fresh thyme, freshly grated ginger, and one whole Scotch bonnet pepper. Cover slightly ajar and let it simmer low and slow for about 1 hour and 20 minutes.
11. After the initial long braise, check if the beef is tender enough; if not, continue cooking until desired tenderness is reached.
12. Taste the stew and adjust salt as needed.
13. Increase heat to reduce any remaining liquid to a thick consistency. Remove bay leaves and cinnamon sticks (if used).
14. Once the sauce has thickened to your liking, stir in chopped parsley for color.