Haitian Spicy Beef Stew

Cut the beef into 1-inch cubes and season generously with salt and pepper on all sides.

Dice the bacon or ham into small pieces and fry in a heavy pot or Dutch oven over medium-high heat until the fat renders and the meat begins to brown, about 5 minutes.

Remove the bacon from the pot and set aside, leaving the rendered fat in the pot. Working in batches if necessary, brown the beef cubes on all sides in the hot fat until deeply caramelized, about 8-10 minutes total.

Finely mince the garlic clove and coarsely chop the onion. Add both to the pot along with the reserved bacon and stir for about 1 minute until fragrant.

Crush the hot chili pepper (or add Tabasco to taste) and add to the pot along with the bouquet garni (bundle of spices). Stir to combine with the meat and aromatics.

Coarsely chop the tomatoes (or add tomato paste) and add to the pot. Stir well and let the mixture cook for 2-3 minutes to begin breaking down.

Add the soaked beans or chickpeas to the pot and stir to combine. Cover with enough water or broth so the meat is just submerged.

Bring the stew to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, stirring occasionally.

Cut the potatoes into large chunks and slice the pepper into thick strips. Add both to the pot and continue simmering until the potatoes are tender and the beef is very soft, about 30-35 minutes longer.

Taste and adjust seasoning with salt, pepper, and additional hot pepper if desired. Remove the bouquet garni before serving.

Ladle the stew into bowls and serve hot as a hearty main course, traditionally accompanied by rice or crusty bread.