2 cloves garlic
2 scallions, sliced, plus more for garnish
¼ cup roughly-chopped parsley
½ tsp dried thyme
1 medium shallot, sliced
1 scotch bonnet chile, stemmed and seeded
Juice of 1 lime, plus wedges for serving
Salt, to taste
Freshly-ground black pepper, to taste
1 lb beef chuck, cut into ½-inch pieces
2 tbsp olive oil
8 cups beef stock
2 carrots, cut into 1½-inch pieces
2 stalks celery, cut into 1½-inch pieces
1 small leek, trimmed, halved lengthwise and cut into 1½-inch pieces; rinsed
1 small yellow onion, cut into 1½-inch pieces
1 large Yukon gold potato, peeled and cut into 1½-inch pieces
1 medium turnip, peeled and cut into 1½-inch pieces
½ small green cabbage, cored and cut into 1½-inch pieces
½ small calabaza or kabocha squash, cut into 1-inch pieces
Purée garlic, scallions, parsley, thyme, shallots, chile, juice, salt and pepper, and ½ cup water in a blender until smooth; mix with beef in a bowl, cover with plastic wrap, and refrigerate at least 4 hours or overnight.
4 hours
Remove beef from marinade and dry with paper towels; set aside.
Heat oil in a 8 qt saucepan over medium-high heat. Add beef; cook, turning as needed, until browned, about 8 minutes. Add stock and bring to a boil; reduce heat to medium, and cook, stirring occasionally, until beef is tender, about 1½ hours. Add carrots, celery, leeks, onion, potatoes, turnips, and cabbage; cook, slightly covered and stirring occasionally, until vegetables are tender, about 20 minutes.
8 minutes
Meanwhile, bring squash and 2 cups water to a boil in a 2 qt saucepan over high heat; reduce heat to medium-low and cook, covered, until squash is tender, about 10 minutes. Drain, reserving ½ cup cooking liquid and transfer squash and liquid to a blender; purée until smooth and set aside. When vegetables are tender, uncover, and stir in reserved squash purée; cook, stirring occasionally, until soup is slightly thick, 5–10 minutes more
10 minutes
Season soup with salt and pepper and serve with scallions and lime wedges.