Method:

• Cut beef into 1 inch cubes

• Season with salt and pepper

• Use a Dutch oven or heavy pot that has a lid

• Heat pot to medium high to high heat

• Add olive oil

• Work in batches and brown 4-5 pieces of meat on each side

• It's about 20 secs per side, once browned set aside in a bowl

• When adding the last batch of meat add the garlic to the pot

• Remove the last of the meat and add the tomato paste to the pot

• Use a spatula and mix the paste around cooking until it's a golden brown about 5 mins

• Add the wine to the pot and using spatula to  "deglaze the pot" or mix in the paste and cooked bits of meat altogether.

• Reduce heat to simmer and reduce the mixture by 1/2 to a sauce consistency

• Add the meat and juices back to the pot

• Completely cover the meat with Beef or Chicken stock

• Simmer for approximately 2 hours or until meat breaks easily apart with a fork

• While beef simmers prepare the vegetables

• Peel the potatoes and cut into 1-2 inch cubes and place in a bowl of cold water until using

• Cut the carrots into comfortable bite size pieces

• Cut the onions into 1 inch slices

• Open can of tomatoes

• When beef is fork tender and breaks apart easily

• Add the vegetables to the pot and simmer for an additional 30 mins or until fork pierces the potato with no resistance

• Season with salt and pepper

• In the islands, ​this dish is normally served as a plate lunch or dinner entrée over rice.