Caribbean STEWED BEEF

Whether you call it beef stew or stewed beef, this recipe is extremely simple and easy to put together. My recipe is cooked the Caribbean way. The meat is seasoned with fresh green seasonings, hot pepper, roucou (a natural coloring and flavoring fruit) and other simple ingredients, and it is then "chunkayed" or sauteed in caramelized sugar.
Although I've never had stewed beef before, I used the same techniques I would use for any other meat. Feel free to share your methods for cooking beef in the comments!

Ingredients:
-3 1/2 lbs of Grass-Fed Beef
-6-8 Bandhania/Chadon Beni/Culantro Leaves (*cilantro can be used as a substitute)
Mild & flavourful peppers (I used Serrano & Bird Peppers) Pimento peppers are traditionally used
-Hot Peppers (Habanero and/or Scotch Bonnet)
-1 inch piece of Ginger
-2-3 heads of Garlic
-1 large Onion
-A few sprigs of Thyme
- 1 tablespoon of Roucou/Annatto/Achiote powder or liquid
-1 1/2 tablespoons of Ketchup (or tomato paste)
-1 1/2 tablespoons of Soy Sauce
-2-3 tablespoons of Brown Sugar
-1 tablespoon of oil
-Chopped Cilantro and Chive (Scallion) for garnishing at the end.

Enjoy!

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