Ingredients
- garlic2 clove
- scallions, sliced; plus more for garnish2
- parsley, roughly chopped1/4 cup
- thyme, dried1/2 tsp
- shallots, sliced1
- scotch bonnet, stemmed and seeded1
- lime juice, juice of 1 lime; plus lime wedges for serving1
- salt, to taste
- black pepper, freshly ground; to taste
- beef chuck, cut into 1/2-inch pieces1 lb
- olive oil2 tbsp
- beef stock8 cup
- carrots, cut into 1 1/2-inch pieces2
- celery, cut into 1 1/2-inch pieces2 stalk
- leek, trimmed, halved lengthwise, cut into 1 1/2-inch pieces and rinsed1
- onion, yellow; cut into 1 1/2-inch pieces1
- potatoes, Yukon gold; peeled; cut into 1 1/2-inch pieces1
- turnips, peeled; cut into 1 1/2-inch pieces1
- cabbage, green; cored; cut into 1 1/2-inch pieces1/2
- squash, calabaza or kabocha; cut into 1-inch pieces1/2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Purée garlic, scallions, parsley, thyme, shallots, chile, juice, salt and pepper, and ½ cup water in a blender until smooth; mix with beef in a bowl, cover with plastic wrap, and refrigerate at least 4 hours or overnight.
Remove beef from marinade and dry with paper towels; set aside.
Heat oil in a 8 qt saucepan over medium-high heat. Add beef; cook, turning as needed, until browned, about 8 minutes. Add stock and bring to a boil; reduce heat to medium, and cook, stirring occasionally, until beef is tender, about 1½ hours. Add carrots, celery, leeks, onion, potatoes, turnips, and cabbage; cook, slightly covered and stirring occasionally, until vegetables are tender, about 20 minutes.
Meanwhile, bring squash and 2 cups water to a boil in a 2 qt saucepan over high heat; reduce heat to medium-low and cook, covered, until squash is tender, about 10 minutes. Drain, reserving ½ cup cooking liquid and transfer squash and liquid to a blender; purée until smooth and set aside. When vegetables are tender, uncover, and stir in reserved squash purée; cook, stirring occasionally, until soup is slightly thick, 5–10 minutes more
Season soup with salt and pepper and serve with scallions and lime wedges.
Region evidence: recipe text — “Haitian Beef and Squash Soup”