In a large pot, sauté the onions and garlic in a little olive oil. Add the beef cut into large cubes, brown briefly, and season with salt.

Add the coconut milk, Tabasco, and spices. Scrape up any browned bits from the bottom. Reduce the heat, cover, and simmer for 1 hour.

Peel and cut the carrots and sweet potatoes into cubes. Add the carrots to the pot first and simmer for another 40 to 50 minutes.

Add water if needed to thin the sauce. After 30 minutes, add half of the sweet potatoes.

Check if the vegetables are tender with the tip of a knife. Steam the remaining sweet potato cubes separately.

Top the dish with the steamed sweet potato cubes and fresh cilantro before serving.