Trinidadian Pelau

Name: Trinidadian Pelau
Ingredients: 2 pounds beef chuck stew meat, cut into 1 1/2-inch pieces; 1 ½ cups Green Seasoning , divided; 2 tablespoons hot pepper sauce (such as Matouk's or Grace brand hot pepper sauce), divided; ¾ cup turbinado sugar, divided; ½ cup vegetable oil, divided; 2 cups chopped yellow onion (from 1 large onion), divided; 4 garlic cloves, smashed and chopped (4 teaspoons); ½ cup ketchup; ¼ cup Worcestershire sauce; 3 to 4 cups water, divided, plus more as needed; 2 cups canned or frozen pigeon peas (drained and rinsed if canned, thawed if frozen); 2 cups uncooked long-grain white rice; 4 teaspoons kosher salt, divided; 1 ½ teaspoons black pepper, divided; 1 (13.5-ounce) can coconut milk, well shaken and stirred; 1 Scotch Bonnet pepper, stem removed; 2 fresh bay leaves