Place a medium, flameproof casserole dish sprayed with low calorie cooking spray over a high heat. Add the beef and fry for 4-5 minutes, or until lightly browned, stirring occasionally.
Add the peppers, sweet potato, beans, garlic, jerk seasoning, wine vinegar, sweetener, passata, stock and Worcestershire sauce. Season and stir well.
Turn the heat down, cover and cook for 1½ hours, or until the beef is meltingly
tender.
Cook the rice accordingly to the packet instructions, then drain well.
Divide the stew and rice between two bowls, garnish with parsley and serve.