Wash and season the beef with onion, salt, seasoning cube, and chilli flakes.

Boil the beef until soft, reserving the stock.

Wash and blend tomatoes, scotch bonnet peppers, and bell pepper.

Boil the blended mixture until excess water evaporates.

Heat vegetable oil in a pot.

Fry the beef until brown and set aside.

Fry the chopped onions until translucent.

Pour in the boiled tomato/pepper mix and fry for 8-10 minutes.

Add the reserved beef stock and fried beef.

Stir and cook for 5 minutes.

Add salt, seasoning cube, curry powder, and thyme.

Cook for an additional 5 minutes.

Serve hot with white rice, bread, plantain, yam, pasta, or any other carbohydrate.