Haitian Bouyon Bef
491kcal
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1/4 cup epis (Haitian seasoning blend)
- 2 tbsp vegetable oil
- 6 cups water
- 2 large carrots, chopped
- 2 large potatoes, chopped
- 1 large turnips, chopped
- 1 large onions, chopped
- 2 cloves garlic, minced
- 1/2 small cabbage, chopped
- 1 cup diced pumpkin
- 2 sprigs fresh thyme
- 1 1 Scotch bonnet pepper (whole, not cut)
- 1 cup all-purpose flour (for dumplings)
- 1/2 cup cup water (for dumplings)
- 1/2 tsp teaspoon salt (for dumplings)
- Salt and pepper, to taste
Equipment
- Large pot or Dutch oven with lid
- Large mixing bowl
- Medium mixing bowl
- Cutting board
- knife
- Measuring cups and spoons
- Wooden spoon or spatula
Method
- In a large bowl, mix the beef cubes with the epis, ensuring all pieces are well coated. Allow the beef to marinate for at least 30 minutes to 1 hour in the refrigerator.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the marinated beef and brown on all sides for about 5-7 minutes.
- Add the 6 cups of water to the pot, ensuring the beef is fully covered. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 1 to 1.5 hours or until the beef is tender.
- While the beef is cooking, prepare the dumplings by mixing the flour, 1/2 cup water, and 1/2 teaspoon salt in a bowl. Knead the dough until smooth and form small dumplings by rolling the dough between your palms.
- When the beef is tender, add the chopped vegetables, onion, garlic, thyme, cloves, and Scotch bonnet pepper to the pot. Stir gently to combine.
- Add the dumplings to the pot, making sure they are submerged in the liquid. Cover and simmer for an additional 30-40 minutes, or until the vegetables are cooked and the dumplings are firm.
- Adjust seasoning with salt and pepper to taste. Remove the Scotch bonnet pepper and thyme sprigs before serving.
Nutrition
Calories491kcalCarbohydrates37gProtein34gFat23gSaturated Fat9gCholesterol98mgSodium232mgPotassium1146mgFiber5gSugar5g