1-First, wash and trim excess fat from the 4 pounds of meat, combining beef and goat, then cut it into cubes for even cooking.

2-In a large pot, heat 1 tablespoon of vegetable oil over medium heat and brown the meat pieces to lock in that rich flavor.

3-Add 2 small onions, chopped, along with 4 cloves of garlic, minced, and sauté until they turn soft and fragrant, creating a solid base.

4-Stir in 1 cup of cassareep, 2 cinnamon sticks, a 2-inch piece of orange peel, 4 whole wiri wiri peppers, 1/2 cup of brown sugar, 1 1/2 teaspoons of salt, 4 sprigs of thyme, and 6 cloves if you’re using them, to blend the flavors deeply.

5-Pour in 8 to 12 cups of water, bring the mixture to a boil, then reduce the heat to low for a gentle simmer.

6-Cover the pot and let it cook for 2-3 hours, stirring occasionally to prevent sticking and allow all those ingredients to meld into a hearty stew.

7-Finally, taste and adjust seasonings as needed before serving hot, perhaps with rice or bread for a complete meal.