Using a large heavy based casserole, heat the oil and fry all the meat until brown on the outside. Add the onion, garlic and carrots and fry until translucent. The broader cooking surface at the bottom of the pot discourages steaming and helps build up a flavour-packed brown glaze on the bottom. That glaze is a key to the stew's success.
Add the chicken stock, bring to the boil, cover and simmer for 11/2 hours until the meat is well cooked.
Add the green pepper, olives, sweet potatoes, French beans and pinto beans.
Replace the lid, bring back to the boil and continue to simmer for another 30 mins, by which time some of the stock will have reduced.
Stir the stew gently and add salt and pepper to taste. Add the lime juice.
The stew can be served straight away but is better cooked ahead and left overnight, to allow the flavours to develop.
1 medium onion finely sliced and fried in a little oil until crisp, fresh coriander leaves, hardboiled egg and the lime slices.