Haitian Beef and Vegetable Stew

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A beloved one-pot Haitian classic, this hearty stew layers marinated beef with eggplant, cabbage, carrots, and sweet ripe plantain in a fragrant tomato-herb broth. It's the kind of warming, deeply savory dish that tastes even better the next day, served over rice with a splash of hot sauce.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 16 gFat
• 6 gSaturated Fat
• 30 gCarbs
• 7 gFiber
• 11 gSugar
• 28 gProtein
• 720 mgSodium
• 980 mgPotassium
• 90 mgCalcium
• 4.5 mgIron
• 35 mgVitamin C
• 5800 mcgVitamin A

Ingredients

For the beef and aromatic base

• 1.5 lbs beef stew meat, cut into 1.5-inch cubes
• 1 large yellow onion, finely diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 3 scallions, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground cloves

For the stew

• 1 medium eggplant, cut into 1-inch cubes
• 3 carrots, peeled and sliced into 1/2-inch rounds
• 1 small head green cabbage, cut into 2-inch wedges
• 1 cup green beans, trimmed and halved
• 1 chayote squash, peeled and cubed (optional)
• 1 large ripe plantain (mostly black skin), sliced into 1-inch rounds
• 4 cups water or low-sodium beef broth
• 1 cup tomato sauce
• 1 Scotch bonnet or habanero pepper, left whole (optional)

To finish

• 1 lime, juiced
• 2 tbsp unsalted butter
• Hot sauce, for serving

Directions

1. Pat the beef dry and season with salt, black pepper, and ground cloves. Heat the oil in a large heavy pot or Dutch oven over medium-high heat and brown the beef in batches, turning occasionally, until deep golden on all sides, about 6 to 8 minutes per batch. Transfer the browned beef to a plate.
2. Reduce the heat to medium and add the onion, bell pepper, garlic, scallions, parsley, and thyme. Cook, stirring often, until softened and fragrant, about 5 minutes.
3. Stir in the tomato paste and cook for 2 minutes until it darkens slightly, then pour in the tomato sauce and scrape up the browned bits from the bottom of the pot.
4. Return the beef to the pot along with the water or broth and the whole Scotch bonnet, if using. Bring to a boil, then reduce the heat, cover, and simmer for 35 to 40 minutes, until the beef is nearly fork-tender.
5. Add the carrots, eggplant, chayote, and green beans. Simmer uncovered for 12 minutes, then nestle in the cabbage wedges and plantain rounds and continue cooking for 8 to 10 minutes more, until all the vegetables are tender and the sauce has thickened.
6. Fish out and discard the Scotch bonnet. Stir in the lime juice and butter, taste and adjust the salt. For a thicker, glossier sauce, mash a few plantain slices against the side of the pot.
7. Ladle the stew into bowls over steamed white rice and pass hot sauce at the table.

Cook’s Notes

• For deeper flavor, marinate the cubed beef in the aromatics plus a squeeze of lime for 1 to 2 hours in the fridge before browning.
• Use a very ripe plantain (skin mostly black) so it melts into the sauce and adds natural sweetness that balances the savory broth.
• The whole Scotch bonnet perfumes the stew without making it fiery; remove it before serving. If you want heat, slice it open.
• This stew improves overnight as the flavors meld; cool, refrigerate, and reheat gently with a splash of water.
• Don't rush browning the beef; those deep caramelized bits on the pot are the backbone of the stew's savory depth.

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