Entree: Haiti – Bouyon Bef (Hearty Haitian beef and root-vegetable stew-soup)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 scallions (green onions), sliced
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) dried thyme or 2 sprigs fresh thyme
- 1 scotch bonnet or habanero pepper, whole (optional, for heat)
- 6 cups (1.4 L) beef stock or water
- 2 medium yams or sweet potatoes, peeled and cut into 1-inch pieces
- 1 medium cassava (yuca), peeled and cut into 1-inch pieces
- 2 medium carrots, peeled and sliced
- 2 green plantains, peeled and cut into 1-inch pieces
- 1 medium potato, peeled and cubed
- 1 cup (150 g) cabbage, chopped
- 1 cup (150 g) cabbage, chopped
- 2 tbsp (30 ml) fresh parsley, chopped
- 2 tbsp (30 ml) fresh cilantro, chopped
- 1 bouillon cube (beef or vegetable) or 1 tsp (5 g) bouillon powder
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) lime juice or to taste

Instructions

1. Pat the beef cubes dry and season lightly with salt and pepper. Heat the vegetable oil in a large heavy pot over medium-high heat and brown the beef in batches until deeply caramelized; transfer browned beef to a plate.
2. Reduce heat to medium, add the onion, green pepper, and scallions to the pot and sauté until softened, about 4–5 minutes. Add the garlic and tomato paste and cook 1 minute until fragrant.
3. Return the beef to the pot, add thyme and the whole scotch bonnet pepper, then pour in the beef stock (or water) to cover. Crumble in the bouillon cube if using. Bring to a boil, then reduce to a gentle simmer; skim any foam from the surface.
4. After 30 minutes of simmering, add the yams, cassava, carrots, plantains, and potatoes. Continue simmering partially covered until the beef and roots are tender, about 30–40 minutes more.
5. About 10 minutes before serving, stir in the chopped cabbage, parsley, and cilantro. Adjust seasoning with salt, pepper, and lime juice; remove and discard the whole scotch bonnet pepper before serving unless you prefer to leave it in for extra heat.
6. Serve hot as a stew or over rice, with hot sauce or pikliz on the side if desired.