Beef Callaloo Stew | Recipe Binder

Ingredients

• 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