INGREDIENTS

  • 1 -2 lb beef, cut into cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 cups chayote squash, peeled and cubed
  • 1 cup cabbage, chopped
  • 1 cup carrots, sliced
  • 2 cup eggplant, cubed
  • 4 cups water or beef broth
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • Salt and pepper to taste
  • 2 tablespoons lime juice
  • Hot pepper to taste (optional)
  • 3 tablespoon of Haitian Epis
INSTRUCTIONS
  • Marinate the Beef: In a large mixing bowl, combine the beef cubes with the lime juice, salt, epis, and pepper, ensuring each piece is well-coated. Set aside to marinate for at least 15 minutes to infuse the flavors.
  • Brown the Meat: Heat the olive oil in a large pot over medium heat. Add the beef to the pot, browning it on all sides to seal in the juices and flavor.
  • Sauté the Aromatics: To the same pot, add the chopped onion, garlic, and bell pepper. Cook until the onions become translucent and the mixture is fragrant, stirring frequently.
  • Combine Vegetables: Incorporate the chayote squash, cabbage, carrots, and eggplant into the pot. Stir to mix the vegetables with the aromatics and meat.
  • Simmer the Legume: Pour in the water or beef broth, enough to cover the mixture. Season with thyme, parsley, salt, pepper, and hot pepper if using. Stir well to combine all the ingredients.
  • Cook: Bring the pot to a boil, then reduce the heat to low, covering the pot. Let the legume simmer for about 1 hour, or until the beef is tender and the vegetables are cooked through. The chayote squash should be tender. Then, remove the bigger pieces of beef. Grab a potato masher to purée the vegetables. Taste, adjust flavors to your preferences.
  • Finish and Serve: Once the legume is cooked, adjust the seasoning to taste. The stew should be hearty and thick, with a rich blend of flavors from the beef and vegetables.