(1) Dredge. (2) Saute/brown meat veggies. (3) Reduced veggies and browned meat. (4) Stock/water added, simmered for approx. 4 hrs, lid off reducing. (5) Red hot pepper, cheek sliced and added to simmering stew. In Jamaica/Caribbean, they boil the scotch-bonnet all day, careful not to break it—I couldn’t gamble that day. (6) Plated, along with fresh steamed green beans, brown jasmine rice, and some lentils I made on the side. So good.