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Loading...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.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings6
Yield6 generous servings
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
