Melt the butter or oil in a large saucepan. Add the onions and sauté gently for 5 minutes, stirring occasionally.
Add the green chillis, scotch bonnet, ginger and garlic, stir and cook for 2 minutes.
Add the beef, spices, salt and pepper, and stir well to coat the beef.
Add the tomatoes and stir well. Cook for 1-2 minutes. Add the stock, bring to a boil, then reduce to a simmer. Cover and cook for 2-3 hours (or until beef is tender), stirring every 30 minutes.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
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