3

lb. beef stew meat (such as chuck), cut into 1″–2″ pieces

2

Tbsp. plus 1 tsp. Diamond Crystal or 3½ tsp. plus ½ tsp. Morton kosher salt, plus more

2

Tbsp. Worcestershire sauce

1

Tbsp. coarsely ground black pepper

14

scallions, 12 coarsely chopped (about 3 cups), 2 thinly sliced

1

large Scotch bonnet or habanero chile, finely chopped

1

2″ piece ginger, peeled, finely chopped

⅓

cup ketchup

3

Tbsp. finely chopped garlic

1

Tbsp. coarsely chopped thyme

¼

cup vegetable oil

½

cup (packed) dark brown sugar

7

large carrots (about 2 lb.), scrubbed, cut into ½” pieces

1

15-oz. can green pigeon peas, rinsed

1

13.5-oz. can full-fat unsweetened coconut milk

2

cups parboiled long-grain rice (such as Carolina Gold Parboiled Rice), well rinsed

Chopped cilantro and sliced avocado (for serving)