Ingredients

For The Beef

• 500 grams beef (see Note 1 for recommended cuts)

• 1 teaspoon salt

• 1 bouillon cube, crushed

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• 1 teaspoon dried thyme

• 2 tablespoons oil

For The Potatoes

• 3 large potatoes, peeled and cut into small chunks

• 1/2 teaspoon salt

• 1 cup water

For The Vegetable Stir Fry

• 2 tablespoons butter

• 1 large onion, chopped

• 3 cloves garlic, minced

• 2 carrots, sliced

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 1 scotch bonnet pepper, chopped (optional)

• 1 bouillon cube, crushed

• Salt to taste

• Fresh thyme

• Fresh basil

To Thicken

• 1 tablespoon cornstarch

• 2 tablespoons water

Direction

1. Season The Beef
   Add beef, salt, crushed bouillon, paprika, garlic powder, onion powder, black pepper, thyme, and oil to a bowl. Mix well, cover, and marinate in the fridge for at least 60 minutes.

2. Prep The Potatoes
   Peel and cut potatoes into small chunks. Rinse, drain, and set aside.

3. Cook The Beef
   Heat oil in a wide pot over medium‑high heat.
   Add the marinated beef and cook, stirring occasionally, until browned on all sides.

4. Add Potatoes
   Add potatoes, water, and salt. Mix well, cover, and cook for 8–10 minutes until potatoes are tender.

5. Make The Vegetable Stir Fry
   In a separate pan, melt butter over medium heat.
   Sauté onions and garlic until fragrant.
   Add carrots, green and red bell peppers, scotch bonnet, crushed bouillon, salt, thyme, and basil. Stir‑fry for 5 minutes.

6. Combine Everything
   Add the vegetable stir fry to the beef and potatoes.

7. Thicken The Sauce
   Mix cornstarch with 2 tablespoons water to form a slurry.
   Pour slowly into the pot while stirring.
   Cover and cook for 3–4 minutes until thickened.

8. Serve And Enjoy

Notes

• Best Beef Cuts: Chuck roast gives the richest flavor and stays juicy. Beef shank adds deep, silky broth. Short ribs make it indulgent. Tri‑tip works if you prefer leaner meat. Mixing cuts adds even more depth.

• Cut Potatoes Evenly: Ensures they cook at the same rate.

• Do Not Overcrowd The Pan: Brown beef in batches if needed.

• Adjust Spice: Remove pepper seeds for milder heat or add more for extra spice.

• Thicken Gradually: Add slurry slowly to avoid lumps.