Add the oil to a large crock pot and pre-heat on medium til the oil is shimmering, 3-5 minutes
While the oil pre-heats pat dry the meat, then season liberally on all sides with salt and pepper
brown the meat in the pot on all sides until deeply brown, about 2 minutes per side. Don't crowd the pot, you might need to do 2 batches. Once the meat has finished browning, remove it from the pot, leaving all the juices.
Add the onions to the pot and saute, stirring constantly for 1 minute until fragrant
add the green onions, garlic, thyme, all spice, Worcestershire, and paprika, stir to combine for another minute. Make sure to scrape the bottom of the pot with a flat bottom spoon to get all the fond.
add the scotch bonnet pepper, tomato paste, bouillon and curry powder Stir constantly for 2 minutes until the tomato paste darkens and things clump together
Return the meat to the pot along with 4 cups of water, bring to a boil on high heat, then mostly cover and cook on medium-low for 3 hours. Stirring and tasting every 30 minutes. When you stir the stew each time, you can top the water up a little bit if the meat is looking too exposed.
With 20 minutes remaining in your cook time add the beans and any remaining water to the pot, bring to a boil, then reduce to medium-low, cover completely and simmer for 20 minutes
Serve stew over rice and / or with roti.