In a large pot, heat 3 tablespoons of vegetable oil over medium heat until shimmering. Add 1 finely chopped onion, stirring frequently, and sauté for about 5–7 minutes until the onion is golden and fragrant.

While the onions cook, blend 4 fresh Roma tomatoes and 2–3 Scotch Bonnet peppers in a food processor until smooth. Pour this mixture into the pot with the onions, stirring well. Allow frying on medium heat for about 10–15 minutes until it thickens.

Add 2 pounds of tender beef to the pot. Sear the beef on medium-high for about 5–7 minutes until browned.

Pour in 4 cups of broth, ensuring the beef is submerged. Bring to a gentle boil, reduce heat to low, cover, and let simmer for about 45 minutes.

After simmering, taste and adjust seasoning with salt and pepper as desired. Serve hot over rice, yams, or alongside plantains.