In a large bowl, add the cubed beef, onion, scallion, garlic cloves, thyme, ginger, scotch bonnet pepper, hot sauce, Kosher salt, freshly ground black pepper, allspice and sugar. Combine with your hands to thoroughly coat the meat in the marinade. Cover and refrigerate one hour and up to overnight.

Set a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the oil. Use a slotted spoon or your hands remove the meat from the beef marinade leaving any large pieces of onion, scallion, garlic, ginger or thyme in the bowl. Reserve the marinade. You will use it later.

Sear the beef in batches on all sides, 4-5 minutes per side, setting the browned pieces aside in a clean bowl or on a plate as you go. You want to do this in batches so you can get a good sear. If you overcrowd the pan the beef won’t brown properly.

Once all of the beef has browned, add the marinade to the pot and turn off the heat. Use a wooden spoon, and the residual heat, to scrape up the brown bits from the bottom of the pot.

Once all of the bits have been scraped from the bottom, add the beef back to the pot along with the stock, ketchup, soy sauce, and bay leaves.

Turn the burner on to medium heat and bring the stew to a simmer. Cover the pot, reduce heat to low or medium low and simmer gently until beef is tender, about 1 hour.

Once the beef is tender, remove bay leaves and thyme sprigs. Add the carrots and potatoes, stir well. Cover the pot. Simmer on low to medium low until the vegetables can be easily pierced with a fork, about 30 minutes.

Add the remaining scallion, red pepper, and onion and cook uncovered for 5-10 minutes or until tender.

To thicken the stew, you can remove the lid and reduce the cooking liquid until you reach your desired consistency or take a few of the tender potatoes and use a fork to smash against the side of the pot.

Taste and adjust the seasoning with more salt and pepper. Garnish with additional chopped scallions and serve alone or over rice.