In a bowl, toss the beef with half the garlic and ginger paste and 1/2 tsp of jerk paste; season with black pepper. Heat half the oil in a medium casserole. Add the beef and fry over a high heat, for 3 minutes, or until browned. Remove and set aside.
In the same pan, heat the remaining oil and garlic and ginger paste. Add the onion and cook for 5 minutes, stirring often. Stir in the remaining jerk paste, thyme, red pepper and sweet potatoes. Cook for 2 minutes, then crumble in the stock cube. Add the okra, butter beans and the coconut milk (if the veg isn’t submerged in liquid, add enough water to just cover). Simmer for 15-20 minutes, until the potatoes are tender and the sauce has reduced.
Tip in the kale and reserved beef and cook for 1-2 minutes, until the beef is hot through and the kale has wilted; season to taste. Scatter over a little extra thyme, if you like.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.
See more Stew recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.