Beef Callaloo Stew

Preparation time: 15 minutes Cooking time: 75 minutes Serves: 6


Hearty Caribbean stew, heavily adapted from Bon Appétit May 2006.


  • 2 lbs. beef, cubed and seasoned with traditional Jamaican jerk rub*
  • Olive oil
  • 1 cup chopped green onions
  • 2 garlic cloves, chopped
  • 1 teaspoon thyme
  • 1/2 red Jamaican chile (or Scotch bonnet or habanero), seeded & minced
  • 2 red Jamaican chiles, whole (optional)
  • 4 cups beef broth
  • 2 cups seeded, peeled sugar pumpkin or butternut squash (about 3/4-lb.), cubed
  • 1 1/2 c. okra, 1/2-in.-thick rounds, trimmed
  • 1 lb. fresh callaloo or 10 oz. spinach (or water spinach or kang kong), stalks
  • trimmed and discarded, chopped
    • Season beef and refrigerate for at least 24 hours before cooking


Sauté green onions, garlic, thyme and chile until soft, about 2 minutes. Remove from pan. Sear beef over medium-high heat in same pan until just browned, about 1 minute. Add onion, garlic, thyme and chile mixture to a heavy stew pot, along with broth. Bring to low boil; reduce heat to simmer, stirring occasionally, for about an hour. Add pumpkin or squash, okra and whole chiles; simmer, stirring occasionally, until vegetables are tender, about an hour. Add callaloo; simmer until wilted and leaves are tender, stirring frequently, about 5 minutes. Season to taste. Serve with rustic bread and over rice.

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