If you have a spice/coffee grinder (highly recommended), add all of the ingredients for the beef seasoning to the grinder and mill them into a fine consistency. Skip this step if it doesn't apply.

Place the washed beef in a large bowl then proceed to add all of the ingredients which form the beef seasoning to the bowl.

Add the browning sauce, chopped onions, garlic, and scallion.

Use your hands or a spoon to work the seasoning into the beef to create a wet rub.

Set the bowl aside to marinate for several hours or overnight (recommended).

Melt the coconut oil on medium heat in a dutch pot or casserole dish. Then add the marinated beef and begin to sear.

Stir the beef so all the beef pieces are evenly browned.

As the beef begins to brown, add the thyme and reduce the heat to low and put the lid on the pot.

Let the beef continue to brown and cook through for 10-15 minutes.

Remove the lid and assess the liquids; if it is too much, increase the heat to high to reduce the liquid.

Once some of the liquid has evaporated, add the scrapped onion mixture and sauté until soft.

Add the bell peppers, carrots, pimento, sweet potatoes, and scotch bonnet, and stir to combine.

Pour in 1 ½ cups of hot water into the bowl which marinated the meat, then pour it into the dutch pot.

Add the chopped tomato and tomato puree to the dutch pot.

Give another stir and add more browning sauce if desired, then bring to a boil before reducing the heat to low with the lid on.

Leave the stew to cook for up to an hour, checking frequently to ensure the meat liquid levels are constant.

Once cooked, do a taste test and adjust the seasoning as needed.

Serve accordingly.