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Ingredients
| 1 | tablespoon | Coconut Oil |
| 2 1⁄2 | pounds | boneless beef stew meat (such as chuck, eye of the round) cut into 1 inch cubes |
| 1 | medium | white onion sliced in half moons |
| 4 | carrots peeled and cut into 1 inch chunks | |
| 2 | habanero chilies seeded and minced or if you want it milder, just poke with fork | |
| 2 | cloves | garlic minced (about 2 teaspoons) |
| 1⁄4 | cup | spiced rum |
| 1 | cups | chicken, beef or vegetable stock |
| 1⁄2 | teaspoon | allspice or 3 whole allspice berries |
| 1⁄2 | teaspoon | cinnamon |
| 1⁄2 | teaspoon | hot pepper sauce less if you like it milder |
| 4 | sprigs | fresh thyme or 1/2 tsp dried |
| 2 | bay leaves | |
| 1 | tablespoon | red wine vinegar |
| 1 | (14.5-ounce) can | diced tomatoes preferably fire roasted |
| 1 | tablespoon | soy sauce |
| 1 1⁄2 | tablespoons | steak sauce I use HP. A-1 can be subbed |
| 1⁄2 | cup | chopped green onions |
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