How To Make Haitian Legume With Beef | Vegetable Stew Recipe | Episode 23

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and collard greens are often more affordable.

bay leaves

💰Cheaper: dried herbs

Dried herbs can provide similar flavor without needing fresh leaves.

lime juice

💰Cheaper: vinegar

Vinegar can add acidity at a lower cost.

Welcome to the kitchen and introduction to making Haitian legume.

Explain the tradition of eating legume on Sundays in Haiti.

Mention using beef for stew and other possible meats.

Clean the beef by sprinkling with 2 teaspoons of salt and squeezing juice from 2 limes over it.

Let the beef sit for 5 to 10 minutes while water is boiling.

Drain the liquid from the beef after letting it sit for at least 3 minutes.

Marinate the beef with 3 tablespoons of Haitian hippies, 1 packet of Goya seasoning, 1 crushed Maggi cube, 0.5 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon complete seasoning, 0.5 teaspoon seasoned salt, 2 pinches of cloves, and 0.5 teaspoon cayenne pepper.

Mix the marinade into the beef thoroughly.

Prepare vegetables: mention using 4 carrots, 2 for now and 2 for later, fresh thyme, green and red bell peppers, chayote, half a tomato, eggplant, cabbage, and 1 green papaya.

Heat 2 tablespoons of olive oil in a pot to prevent the meat from burning.

Add the marinated beef to the pot and pour in 1 cup of water to rinse out the seasoning bowl.

Crush 6 garlic cloves and add to the pot along with thyme and half a sliced tomato.

Stir everything together and set the stove to medium heat, around 6 to 7.

Cover the pot and let it cook for 20 minutes while cutting up the vegetables.

Slice the carrots and chayote, removing the seed from the chayote.

Cooking Techniques

Equipment Needed

Spice Level: