Ingredients

For the Beef Stew:

• 1 lb beef stew meat, cut into chunks
• 2 tablespoons Bajan seasoning
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons brown sugar

For the Pelau Rice:

• 2 cups parboiled rice, washed and drained
• 1 cup chopped onions
• 1/2 cup chopped sweet peppers
• 1 cup diced carrots
• 1 cup pigeon peas (canned or cooked)
• 2 cups coconut milk
• 2 cups chicken stock or water
• 1 whole scotch bonnet pepper
• Salt and pepper to taste
• 3/4 cup sliced green onions

Instructions

Preparing the Beef Stew:

1. Marinate the beef with Bajan seasoning, garlic, Worcestershire sauce, soy sauce, ketchup, salt, and pepper. Let it sit for at least 2 hours.
2. Heat the vegetable oil in a large pot over medium heat. Add the brown sugar and let it melt until it starts to froth and bubble.
3. Add the marinated beef to the pot, stirring to coat with the caramelized sugar. Cook for 7-10 minutes until the beef is browned.

Preparing the Pelau Rice:

4. Add the rice to the pot with the beef, stirring to mix. Cook for 3 minutes.
5. Add the onions, sweet peppers, carrots, and pigeon peas. Cook for 1 minute.
6. Pour in the coconut milk and chicken stock. Season with salt and pepper.
7. Add the whole scotch bonnet pepper to the pot. Cover and bring to a boil.
8. Once boiling, reduce the heat to low and let it simmer for 25-30 minutes, or until all the liquid is absorbed and the rice is cooked.
9. Remove the scotch bonnet pepper and sprinkle sliced green onions on top. Fold them into the Pelau.

Serving:

10. Serve hot, garnished with additional green onions if desired.