Ingredients

• 4 oz lean stewing beef, cut into 1-inch cubes
• 1 small lime, half for washing, half for juice
• 1 tbsp olive oil
• 1/4 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup green bell pepper, finely chopped
• 1 tbsp fresh parsley, chopped
• 1 large carrot, peeled and cut into 1/2-inch rounds
• 1 tbsp tomato paste
• 1 sprig fresh thyme
• 1 cup water or low-sodium beef broth
• 1/2 tsp sea salt (or to taste)
• 1/4 tsp black pepper (or to taste)

Steps

1. Place beef cubes in a small bowl, squeeze half a lime over them, and rub thoroughly. Rinse the beef under cold water and pat dry with paper towels. This traditional Haitian step helps cleanse the meat.
2. In a clean bowl, combine the cleaned beef cubes with half of the chopped onion, half of the minced garlic, half of the chopped bell pepper, half of the chopped parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
3. Heat 1 teaspoon of olive oil in a small heavy-bottomed pot or Dutch oven over medium-high heat. Remove beef from the marinade (reserve the marinade) and sear the cubes on all sides until nicely browned. Remove the seared beef and set aside.
4. Reduce heat to medium. Add the remaining 2 teaspoons of olive oil, the remaining chopped onion, bell pepper, and minced garlic to the pot. Sauté for 3-4 minutes until the vegetables soften and become fragrant.
5. Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
6. Return the seared beef and the reserved marinade to the pot. Add the fresh thyme sprig, 1 cup of water or beef broth, the remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
7. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 1 hour, allowing the beef to become tender.
8. After 1 hour, add the chopped carrots to the pot. Stir gently to combine.
9. Continue to simmer, covered, for another 30-45 minutes, or until the beef is fork-tender and the carrots are tender but not mushy.
10. Remove the thyme sprig from the pot. Taste the stew and adjust seasoning with additional salt and pepper if needed. Squeeze the juice from the remaining half lime into the stew for a bright finish.
11. Stir in the remaining fresh parsley and serve hot, enjoying a wholesome and flavorful Haitian meal.