HAITIAN LEGUME STEW Apr 14 Written By Eleanor Debel https://www.youtube.com/watch?v=DDbKYpC_fUU PrintHAITIAN LEGUME Yield 4Prep time15 MinCook time2 HourTotal time2 H & 15 M Ingredients 1 lb cubed beef (top sirloin, top round of whichever cut you prefer) 1 tsp onion powder 2 tsp garlic powder 1 tsp chicken bouillon1 heaping Tbsp haitian Epis (recipe below) 2 large carrots, peeled and cut into ½ inch pieces 1 large eggplant, peeled and cut into ½ inch cubes 1 Chayote squash, peeled and cut into ½ inch cubes ¼ green cabbage, thinly sliced and boiled for 2-3 minutes 1 Habanero pepper with 6-8 whole cloves poked into the pepper for spice 1 Tbsp Epis 1 Tbsp tomato paste 1 tsp chicken bouillon Epis Seasoning Paste: ½ cup fresh parsley, roughly chopped 3 Tbsp fresh thyme leaves 1 tsp ground cloves 10 garlic cloves, peeled 1/2 cup chopped red bell pepper ½ cup chopped onion 1 cup chopped green onion 2 Tbsp bail 2 tsp salt 1 tsp black pepper 1 tsp cayenne pepper ½ cup oil ¼ cup apple cider vinegar 2 Tbsp bouillon powder ** Blend everything in a food processor until smooth and store in the fridge InstructionsPlace the cubed beef in a bowl and season with the onion powder, garlic powder, chicken bouillon and epis paste. Toss to evenly coat the beef then set aside. Heat a large dutch oven over medium high heat and add a little oil to the pot. Place the cubed beef into the dutch oven in a single layer and brown the beef on all sides, flipping after about 5 minutes for each side. Remove the beef to a plate and return the pot to the heat. Add in all the chopped vegetables to the pot, along with the clove-studded habanero, epis paste, chicken bouillon and tomato paste and the browned beef. Stir to combine then reduce the heat to medium low and cover the pot with a lid. Cook the vegetables for 2-1 ½ hours, stirring every 15-20 minutes to prevent any burning or sticking, until the vegetables are all very soft and all the liquid has evaporated from the mixture. Remove the beef cubes as best as you can and set aside. Mash the vegetable mixture until somewhat smooth, then stir the beef back in and remove from the heat. Taste for seasoning adjustments and serve with beans and rice. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthymeat Eleanor Debel
HAITIAN LEGUME STEW Apr 14 Written By Eleanor Debel https://www.youtube.com/watch?v=DDbKYpC_fUU PrintHAITIAN LEGUME Yield 4Prep time15 MinCook time2 HourTotal time2 H & 15 M Ingredients 1 lb cubed beef (top sirloin, top round of whichever cut you prefer) 1 tsp onion powder 2 tsp garlic powder 1 tsp chicken bouillon1 heaping Tbsp haitian Epis (recipe below) 2 large carrots, peeled and cut into ½ inch pieces 1 large eggplant, peeled and cut into ½ inch cubes 1 Chayote squash, peeled and cut into ½ inch cubes ¼ green cabbage, thinly sliced and boiled for 2-3 minutes 1 Habanero pepper with 6-8 whole cloves poked into the pepper for spice 1 Tbsp Epis 1 Tbsp tomato paste 1 tsp chicken bouillon Epis Seasoning Paste: ½ cup fresh parsley, roughly chopped 3 Tbsp fresh thyme leaves 1 tsp ground cloves 10 garlic cloves, peeled 1/2 cup chopped red bell pepper ½ cup chopped onion 1 cup chopped green onion 2 Tbsp bail 2 tsp salt 1 tsp black pepper 1 tsp cayenne pepper ½ cup oil ¼ cup apple cider vinegar 2 Tbsp bouillon powder ** Blend everything in a food processor until smooth and store in the fridge InstructionsPlace the cubed beef in a bowl and season with the onion powder, garlic powder, chicken bouillon and epis paste. Toss to evenly coat the beef then set aside. Heat a large dutch oven over medium high heat and add a little oil to the pot. Place the cubed beef into the dutch oven in a single layer and brown the beef on all sides, flipping after about 5 minutes for each side. Remove the beef to a plate and return the pot to the heat. Add in all the chopped vegetables to the pot, along with the clove-studded habanero, epis paste, chicken bouillon and tomato paste and the browned beef. Stir to combine then reduce the heat to medium low and cover the pot with a lid. Cook the vegetables for 2-1 ½ hours, stirring every 15-20 minutes to prevent any burning or sticking, until the vegetables are all very soft and all the liquid has evaporated from the mixture. Remove the beef cubes as best as you can and set aside. Mash the vegetable mixture until somewhat smooth, then stir the beef back in and remove from the heat. Taste for seasoning adjustments and serve with beans and rice. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthymeat Eleanor Debel
