Thursday, October 6, 2011

Long Day, then have some bouyon!

Bouyon/Beef Stew


Mwen renmen bouyon! I love beef stew! Who wouldn't love a hearty stew after a long day of running errands to rejuvenate your energy tank. My stew is easy and will require little effort because all the work will be done via slow cooker. Plus it's filled with  goodies and delicious short ribs.


I just used what I had in the fridge and but you can take out what you don't like in this recipe and add what you do like such as cabbage, corn, plantains, leeks, mushrooms, etc. You get the picture, just get creative and have fun making a great dish.

Serving 2-3 people

Ingredients 

2lbs of short ribs
1/2 to 1lbs of stew beef chunks
1 malanga
1 large potato
1 yuca (frozen)
1 bonita
2 can of beef stock
1 tablespoon of flour
3 tablespoons of salt
1 tablespoon of pepper
1 tablespoon of epis
1 tablespoon of thyme
1 teaspoon of seasoning salt
2 garlic cloves
1-2 carrot sticks
2 sour oranges
1 large crockpot
1/2 tablespoon of tomato paste (optional)
2 celery sticks
1 bag of spinach
1 cup of cilantro
1/8 cup of parsley
1/2 cup of watercress
1/4 cup of onion chopped
2 celery sticks
1 large garlic clove


All veggies need to be washed. Roots will need to be cleaned, peeled and chopped.

MEAT PREPARATION:

Rinse and cut the oranges in half. Juice the oranges and pour juice into slow cooker saving the oranges for beef preparation, click on link for instructions on how to prepare beef prior to cooking. Prepare the beef in a medium size bowl, add the beef chunks and ribs then remove access fat and cut beef chunk into bite size pieces.

Once the beef has been prepared, lightly steamed add into crock pot and add in salt, pepper, 1 can of stock, epis, thyme, garlic, onion, tomato paste, 1 chopped celery stick and seasoning salt. Let cook on low, if you all day, or medium/high temperature, if you have a few errands to run,  cook until meat is tender (This may take 3-4 hours, its a slow cooker). Remove meat once brown but do not allow meat to get too tender because it will fall apart if left in too long. Add in peeled and chopped bonita, malanga, potato, and  thawed yucca. These don't take too long to cook. At this point, you can add in the last can of stock. Once the the veggies are cooked add the chopped celery, chopped carrots, washed spinach, cilantro, watercress, parsley and cooked meat into the pot. Mix, stir and let flavor come together.

Serve in 30 mins to an hour. Salt to taste, if necessary.


This recipe is ideal if you don't have the time to sit and wait for the bouyon to cook. It'a filled with lots of nutritional veggies, vitamins and it has ribs.

ENJOY!!                                                          

6 comments:

  1. I just realised I forgot the dumplings. Darn.

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  2. Do you have a recipe for Squash (pumpkin soup) my mom use to always make on New Years?

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  3. I had a bouyon very similar to this in Haiti in march. It had lots of root veggies and just a little meat. It also had finger sized dumplings. Do you have a recipe for the dumplings? And if so, do you cook them like the American version, just drop them in the simmering broth? Thanks for the recipes! So many of the haitian recipes I've found online are overly complicated. Yours are totally doable!

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  4. Allison - the dumplings are rather simple. Just take flour - as much as you'd like - and pour it into a bowl. My mom would only mix some seasoned salt into the flour. The broth is so flavorful that you really don't need to add much. Then add some water. Anywhere from 1/3 cup to 1 cup depending on how much you flour you used. When you mix it, you want to be doughy. If it's too watery, add flour. If it's too dry, add water. Then, using your hand, you shape them anyway you'd like. Traditionally, my mom would make them finger sized as well. But as I got older I convinced her to shape them like little matza balls. Then you add them to the simmering broth - exactly like you would with American made dumplings.

    Enjoy!

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  5. I kno how to clean my meat except i dont kno how to do boullion and jauromou.

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    ReplyDelete