In a large pot brown beef cubes, add peppers, garlic, jerk seasoning, red pepper flakes, sweetener, passata, stock, green beans and Worcestershire sauce.
Mix well, bring to a boil then reduce heat to a medium low heat and cook for at least 2 hours until beef is tender and sauce has reduced and thickened. (Add sugar snap peas in the last 5 minutes of cooking to retain their crunch - optional)
You can also cook the stew in the oven for 2 hours at 350/180.
Cook rice as directed by the pack and serve enjoy it's gorgeous!!!