Entree: Haiti – Legim (A hearty Haitian vegetable stew of simmered greens and root vegetables cooked with seasoned meat and aromatic epis)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 scallions (green onions), chopped
- 1 small Scotch bonnet or habanero pepper, stem removed (leave whole for less heat or finely chopped for more)
- 1 bunch parsley or cilantro, stems reserved and leaves chopped
- 2 tbsp (30 ml) tomato paste
- 1 medium chayote (christophine), about 8 oz (225 g), peeled and sliced
- 1 medium carrot, about 4 oz (115 g), sliced
- 1 cup (150 g) eggplant, diced
- 8 oz (225 g) fresh spinach or callaloo greens, washed and roughly chopped
- 1 cup (240 ml) beef stock or water
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- Cooked white rice or boiled plantains, for serving

Instructions

1. Prepare the epis: in a blender or food processor combine scallions, parsley or cilantro, 1/2 of the onion, the Scotch bonnet (seeded if preferred), and 1 tbsp (15 ml) water; pulse to a coarse paste and set aside.
2. Heat the vegetable oil in a large pot over medium-high heat. Season the beef cubes with 1/2 tsp salt and 1/4 tsp pepper, then brown the meat on all sides, about 6–8 minutes. Remove and set aside.
3. In the same pot, add the remaining chopped onion and bell pepper and sauté until softened, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
4. Stir in the epis paste and tomato paste; cook 2–3 minutes to mellow the tomato and bloom the aromatics.
5. Return the browned beef to the pot. Add the chayote, carrot, eggplant, thyme, bay leaf, and beef stock (or water). Bring to a simmer, reduce heat to low, cover, and cook gently until vegetables and meat are tender, about 35–45 minutes.
6. Stir in the chopped spinach or callaloo and simmer uncovered 5–7 minutes until the greens are wilted and incorporated. Adjust seasoning with salt and pepper.
7. Finish with fresh lime juice and the chopped herb leaves. Remove bay leaf before serving.
8. Serve hot over white rice or with boiled plantains. Leftovers taste even better after a day as the flavors meld.