Heat ¼ cup of vegetable oil in a large pot over medium heat. Once shimmering, add 1 finely chopped onion and sauté for 5–7 minutes until golden and fragrant.

In a food processor, blend 4 large Roma tomatoes and 2-3 Scotch Bonnet peppers until smooth. Pour the blended mixture into the pot, and sauté for 10–15 minutes.

Add 2 pounds of tender beef chunks to the pot. Sear the beef on medium-high heat for 5–7 minutes until it develops a rich brown crust.

Pour in 4 cups of chicken or beef broth, ensuring the beef is fully submerged. Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 45 minutes.

Taste the stew and adjust the seasoning with salt and pepper as desired. Serve over rice, boiled yams, or with fried plantains.