Entree: Haiti – Kalalou (Haitian okra and vegetable stew often made with beef and simmered until thick and savory)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch pieces
- 1 lb (450 g) fresh okra, trimmed and sliced into 1/2-inch pieces
- 1 medium eggplant, about 10 oz (280 g), diced
- 1 medium onion, about 6 oz (170 g), diced
- 2 cloves garlic, minced (~6 g)
- 1 can (14.5 oz / 411 g) diced tomatoes
- 1 tbsp (15 ml) tomato paste
- 2 cups (475 ml) beef or vegetable stock
- 2 tbsp (30 ml) vegetable oil
- 1 scotch bonnet or habanero pepper, whole or seeded for less heat (optional)
- 4 scallions, white and green parts, sliced, about 1.5 oz (45 g)
- 4 oz (115 g) fresh spinach or chard, chopped
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1 bay leaf

Instructions

1. Pat the beef dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp (15 ml) vegetable oil in a large heavy pot over medium-high heat. Brown the beef in batches until well-seared on all sides, about 4–5 minutes per batch. Remove and set aside.
2. Add the remaining 1 tbsp (15 ml) oil to the pot. Sauté the onion until translucent, about 4 minutes. Add the garlic and tomato paste and cook 1 minute until fragrant.
3. Stir in the diced tomatoes, browned beef, stock, thyme, bay leaf, and whole scotch bonnet if using. Bring to a simmer, reduce heat to medium-low, cover, and cook until beef is tender, about 45–60 minutes.
4. Add the eggplant and simmer 10 minutes. Stir in the sliced okra and simmer uncovered 10–15 minutes until the okra thickens the stew and vegetables are tender.
5. Remove and discard the bay leaf and whole scotch bonnet (if used). Stir in the spinach, scallions, parsley, lime juice, and remaining salt and pepper. Simmer 2–3 minutes until greens wilt and flavors meld.
6. Taste and adjust seasoning. Serve hot over steamed white rice or with crusty bread.