In batches in a blender, combine tomatoes, red bell pepper, chopped onions, and optional scotch bonnet with 1 ½ cups of stock. Blend till smooth, about a minute or two. You should have roughly 4 to 5 cups of blended mix.

Pour into a large pot and bring to a boil. Reduce heat to medium and cook, covered, for about 20 minutes, stirring once or twice till it reduces by half, to about 2 to 2 ½ cups.

Remove from heat and set aside.

Season the chunks of beef with 1 teaspoon curry powder and 1 teaspoon dried thyme, some salt and ground white or black pepper.

Set a large, heavy-bottomed pot on medium heat. Add 2 tablespoons of the oil and when it's hot, add the beef and pan fry till brown, about 5 to 6 minutes, turning till most sides are evenly browned.

Remove the beef and set the pot aside, oil and all. You'll use it in the next step.

With the same pot you used to brown the beef, add the remaining oil over medium-low heat.

Then add the sliced onion, a pinch of salt, bay leaves, the rest of the curry powder and dried thyme and a pinch of white or black pepper. Cook for 2 to 3 minutes on low to medium heat, stirring so the mix doesn’t burn.

Add the tomato paste - stir for another 2 to 3 minutes

Add the reduced tomato-pepper mixture from the first step, stir, and set on medium heat for 8 to 10 minutes till reduced by half, with the lid on. Taste and adjust seasoning -this is the stew that will define the pot so it’s important to taste and season well.

Add 1 ½ cups of the stock to the cooked tomato sauce and bring it to boil for 1 - 2 minutes.

Add the rinsed rice and beef, stir, cover with a double layer of foil/baking or parchment paper and put a lid on the pan—this will seal in the steam and lock in the flavour. Turn down the heat and cook on low for 30 minutes.

Stir rice—taste and adjust as required. If rice needs longer, leave on low heat and let it steam for a few more minutes. Add more stock or water as needed. Cook till rice is soft and easy to fluff with a fork and remove from the heat.

If you like, add sliced onions, fresh tomatoes and a teaspoon of butter and stir through before you serve.

Include accompaniments like coleslaw and sweet, ripe, fried plantains.

Enjoy leftovers however you like - we like boiled or fried eggs on top.