Legim

Ingredients

• 2 lb beef for stew
• 1 lime, for juice
• ⅓ cup Epis
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 1 tablespoon salt-free herb blend
• ¼ teaspoon ground cloves
• 1 head green cabbage
• 1 large eggplant
• 2 chayote squash
• 3 medium carrots
• 1 small sweet onion
• 3 cloves garlic
• 4 cups water
• 4 sprigs fresh thyme
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 2 beef bouillon cubes
• 4 cups fresh spinach
• 1 cup trimmed fresh green beans
• 1 habanero pepper

Steps

1. Trim excess fat from beef. Cut lime in half and squeeze juice all over meat.
2. Add Epis, garlic and onion powders, salt, herb blend, and cloves to meat and mix well (wash hands); let stand to marinate 30–60 minutes.
3. Remove outer leaves from cabbage; slice in half, then into large chunks (about 4 cups). Peel and slice eggplant and chayote. Peel carrots and cut in half. Chop onion and garlic.
4. Place meat, thyme, and water in large saucepan and bring to a boil. Reduce heat to low; cover and cook 30 minutes.
5. Remove meat and liquid from pan and place in separate bowls. Increase heat to medium and add oil. Stir in meat, onions, and garlic and sauté 1–2 minutes. Add tomato paste and mix well; add cooking liquid, chicken broth, and bouillon cubes and stir to combine.
6. Stir in squash, cabbage, spinach, eggplant, and carrots. Cover and cook 45 minutes, removing carrots after 20 minutes. Remove remaining vegetables after 45 minutes, place in large bowl, and mash using a potato masher.
7. Return mashed vegetables to pan; add green beans, habanero, and carrots, and mix; cover and simmer on low 15–20 minutes until meat is 145°F. Serve.