Ingredients
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1 cup all-purpose flour
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2 1/3 cups water, divided
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1 1/2 lbs beef stew meat
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1/2 cup Haitian epis
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1 lime, juiced
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1 tbsp olive oil
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5 whole cloves
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1 habanero or Scotch bonnet, left whole (optional)
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5 cups reduced-sodium beef broth
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2 medium russet potatoes, peeled and cut into 1 1/2-inch chunks
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8 oz frozen yuca (cassava), thawed and cut into 1 1/2-inch chunks
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1 green plantain, peeled and cut into 1-inch chunks
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2 cups fresh baby spinach
Steps
1
In a large bowl, add the flour. Gradually add 1/3 cup water, mixing and kneading by hand until a stiff, smooth dough forms. Pinch off small, marble-sized portions of dough, and roll each piece between your palms into a smooth, thin log about 3-inches long. Place dumplings onto a parchment-paper-lined rimmed baking sheet. Set aside.
2
In a large bowl, combine the beef, epis, and lime juice. Season with salt, and massage mixture into beef to cover completely. Cover with plastic and refrigerate for at least 30 min., or up to 1 hour.
3
In a large pot over medium-high heat, heat oil. Working in batches if necessary, add the beef and cook for 5-6 min., turning occasionally, until light golden-brown. Stir in the remaining 2 cups of water, cloves and whole hot pepper, if using; bring to a boil. Reduce heat to medium-low and simmer for about 35 min., covered. Add beef broth, potatoes, yuca, and plantains and bring to a boil. Reduce heat to medium-low and simmer for 10 min., until vegetables are almost tender.
4
Add the dumplings and cook, covered, for about 8-10 min., until tender. Stir in spinach and cook for 2 min., until wilted. Discard pepper. Season with salt and pepper, and serve.
