In a bowl, combine beef cubes with minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Toss to coat and let sit at room temperature for 10–15 minutes while you prepare vegetables.

Heat 2 tbs vegetable oil in a large Dutch oven or heavy pot over medium-high heat. When oil is hot, add beef in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per batch. Remove browned beef to a plate and set aside.

Stew Base and Vegetables

Reduce heat to medium, add 1 tbs olive oil to the pot if needed. Add sliced onion, carrots, and celery. Sauté until softened and translucent, about 5–7 minutes, scraping up browned bits from the bottom of the pot.

Stir in diced tomatoes and tomato paste; cook 2 minutes to concentrate flavors.

Add eggplant pieces and cook until they begin to soften and brown lightly, about 5 minutes. Eggplant will absorb some oil—add a splash more oil if the pot looks dry.

Add the sliced cabbage and chayote to the pot. Stir to combine; the cabbage will wilt down. Cook 3–4 minutes until cabbage begins to soften.

Return the browned beef and any accumulated juices to the pot, nestling pieces into the vegetables.

Liquids and Simmering

Pour in 4 cups beef broth and 1 tbs white wine (if using). Add bay leaf, dried oregano, and red pepper flakes. Stir to combine and bring the mixture to a gentle simmer.

Reduce heat to low, cover partially with a lid, and simmer gently for 45–55 minutes, stirring occasionally, until the beef is fork-tender and vegetables are cooked through. If the stew reduces too much, add an extra 1/2 cup broth or water.

Finishing and Garnish

About 5 minutes before serving, stir in the watercress, lime or lemon juice, and adjust salt and pepper to taste. Watercress should wilt but retain a bright green color.

Remove the bay leaf. Taste and add additional hot sauce if you like more heat. Sprinkle chopped cilantro and sliced green onions over the stew.

Serve the legume stew hot, spooned into bowls with some of the beef in each portion. Offer extra lime/lemon wedges and hot sauce at the table.