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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.