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!