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Haitian Lalo Beef Stew

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 174

Ingredients

  • 1 pound stew meat
  • 3 bags of jute leaves frozen of fresh, chopped
  • 2 bags of baby spinach chopped
  • 1 onion chopped
  • 3 cloves of garlic minced
  • 1/2 cup tomato paste
  • 4 tablespoons of Epis
  • 1 bouillon cube
  • 3 sprigs of parsley
  • 3 sprigs of thyme
  • 1 habanero pepper
  • 1 tablespoon butter
  • Lemon juice
  • Extra virgin olive oil
  • Salt and pepper
  • Water

Instructions

  • All ingredients ready? Let's begin!
  • Marinate the stew beef in Epis and set aside for a minimum of 30 minutes.
  • Triple wash the jute leaves to remove the bitterness, let it drain on a colander and set aside.
  • In a big pot heat 3 tablespoons of olive oil. Add the onions and garlic and sauté till it turns fragrant.
  • Now add the beef and let is start browning.
  • Now add the jute leaves and spinach leaves and mix it all together.
  • Now add 6 cups of water, close the lid and let it all cook together for about 40 minutes.
  • Open the lid and give it a stir. The jute leaves, spinach and beef should have all cooked well and you should have a fresh, green, simmering broth.
  • Add the bouillon cube, tomato paste, butter, salt, pepper, habanero pepper, parsley and thyme. Stir and combine well together.
  • Cover with lid again and let it cook on medium heat for about 20 minutes.
  • Remove from heat. Taste and add more salt if required.
  • Add about two teaspoons of lemon juice before serving.
  • Enjoy your Haitian Lalo Beef Stew!

Video

Nutrition

Calories: 174kcal | Carbohydrates: 10g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 3785mg | Potassium: 558mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3914IU | Vitamin C: 36mg | Calcium: 195mg | Iron: 2mg