This Jamaican inspired beef stew is an exotic take on the classic hearty stew you're used to. This version is full of aromatic spices and a hint of heat for a stick to your ribs meal!
Heat ghee over medium-high heat in a 5 quart Dutch oven for 2 minutes. Blot steak dry with paper towel and add to hot Dutch oven. Sear steak for 5 minutes, stirring occasionally for even browning. Add carrots, onion, bell pepper and garlic to pot and continue to cook 5 minutes longer.
Stir in allspice, cinnamon and coconut sugar to coat meat and vegetables. Stir in tomatoes, beef stock, coconut aminos, hot sauce, sea salt and bay leaves. Bring to a boil and reduce heat to medium. Cover with the lid slightly cracked and cook for 2 hours or until beef is fork tender. Discard bay leaves.
Cook rice according to package directions. Add 1 cup of rice to 4 black MPOF containers. Top with 1 ½ ladles of stew. Garnish with green onions. Allow to cool for 10 minutes before covering and refrigerating.