1 lb (454 g) top sirloin, cubed

1 tablespoon (15 ml) lemon juice

2 cloves garlic, chopped

• 2 teaspoons (10 ml) Haitian épices du chef (a spice blend sold in Haitian stores.) or
• Substitute equal parts dried parsley, onion salt and garlic salt

In a bowl, toss the sirloin with the lemon juice to clean the meat. (This is a traditional Haitian technique.) In a colander, rinse the meat under cold running water. Drain and pat dry with paper towels.

Using a mortar and pestle, crush the garlic with the épices du chef.

In a large saucepan over medium heat, brown the meat, garlic and spices in the oil. Add the carrots, celery, leek, onion and squash. Soften the vegetables, 3 to 4 minutes. Add the broth, potatoes and sweet potato. Bring to a boil. Cover, reduce the heat and simmer until the meat is tender, about 35 to 40 minutes.

Add the parsley. Adjust the seasoning.

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