Cooking Steps

• In a large pot, heat the vegetable oil over medium-high heat.
• Add the beef cubes to the pot in batches, browning them on all sides. Remove the beef and set aside.
• In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onions are translucent.
• Stir in the diced carrots and chopped bell pepper, cooking for an additional 5 minutes.
• Return the browned beef to the pot. Add the beef broth, coconut milk, soy sauce, brown sugar, thyme, allspice, paprika, black pepper, salt, and bay leaves.
• Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour and 15 minutes, or until the beef is tender.
• About 20 minutes before the stew is done, cook the rice according to package instructions.
• Taste the stew and adjust seasonings if necessary.
• Once the beef is tender and the flavors are well combined, remove the bay leaves and serve the stew over the cooked rice.
• Finish with fresh cilantro for a burst of flavor and color.