Ingredients:

  • 2 lbs beef chuck, cubed into 1-inch pieces
  • 3 tbsp vegetable oil
  • 2 tbsp tomato paste
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 tsp dried thyme
  • 1 tbsp fresh parsley, chopped
  • 1 Scotch Bonnet pepper
  • salt
  • black pepper
  • 1½ lb eggplant, cubed
  • ½ lb cabbage, shredded
  • 10 oz carrots, sliced
  • 10 oz chayote squash, cubed
  • 2 cups fresh spinach
  • 1 cup beef broth

Instructions:

  1. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Pat the beef chuck dry and season with salt and black pepper.
  2. Brown the beef in batches to avoid crowding the pan until a mahogany-colored crust forms on all sides; remove the meat and set aside.
  3. In the same pot, sauté the diced onion, minced garlic, and diced bell pepper until softened.
  4. Stir in the tomato paste, dried thyme, and chopped parsley, cooking for 2 minutes until fragrant.
  5. Return the browned beef to the pot and add the beef broth until the meat is just covered.
  6. Reduce heat to low, cover, and simmer for 45–60 minutes until the beef is tender and reaches an internal temperature of 145°F/63°C.
  7. While the beef simmers, place the cubed eggplant, shredded cabbage, sliced carrots, and cubed chayote in a separate pot with a splash of water.
  8. Cover tightly and steam over medium heat for 15–20 minutes until vegetables are very soft; stir in the spinach during the last minute until wilted.
  9. Remove the steamed vegetables from the pot and use a potato masher to crush them into a thick, chunky paste, ensuring large eggplant chunks are eliminated.
  10. Add the mashed vegetable mixture into the pot with the beef and aromatics.
  11. Place the whole Scotch Bonnet pepper on top and simmer on low heat for another 15–20 minutes until the stew thickens and flavors merge.