Makes 8 servings.

Ingredients

2 lbs beef for stew, or beef on bones

1 Tbs coconut oil

3 green onions, chopped

3 cloves garlic, chopped

1 1/2 tsp ground cumin

salt and freshly ground black pepper to taste

1 sweetpotato, chopped, with skin on

1 yam or malanga root or cassava root, peeled and chopped

1 plantain, peeled and chopped

1 cup young luffa or snake gourd, chopped

1 cup okra, chopped

2 cups peppers, any kind you like

1 can diced tomatoes, or 10 plum tomatoes, peeled, seeded and chopped

Directions

Preheat oven to 425 degrees F.

Heat oil and brown the meat in it on all sides. Remove meat and set aside.

Add spices, onions and garlic and sauté until fragrant, about 5 minutes. Remove from stove.

Add all the chopped vegetables and mix well to combine.

In a large casserole dish, layer the bottom with half the vegetable mixture. Place the meat on top, then cover with the rest of the vegetables.

Place in the oven for 30 minutes.

Remove, turn heat down to 325 degrees F, and cover the dish with foil or parchment paper.

Return pan to the oven and cook another 1 1/2 hours. Test for doneness. You want the meat falling apart. If it isn’t, cook another 30 minutes.