Entree: Aruba – Stoba di Bestia Chiquito (Small Meat Stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves garlic, minced (about 0.3 oz / 9 g)
- 2 medium carrots, about 8 oz (225 g), peeled and cut into chunks
- 1 large potato, about 8 oz (225 g), peeled and cut into chunks
- 1/4 cup (60 g) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes (or 2 fresh tomatoes, diced)
- 1 cup (240 ml) beef broth or water
- 1 tbsp (15 ml) white or cane vinegar
- 1 tbsp (12 g) brown sugar
- 2 bay leaves
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2.5 ml) ground allspice or 3 whole cloves
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) black pepper
- 1/2 tsp (2.5 ml) ground cumin (optional, for warmth)
- 2 tbsp (30 ml) chopped fresh parsley or culantro
- 1 small hot pepper (ají/chile) whole, optional for background heat

Instructions

1. Pat the beef pieces dry and season with salt and pepper. Heat the oil in a heavy Dutch oven over medium-high heat and brown the beef in batches until well caramelized; remove and set aside.
2. In the same pot, reduce heat to medium and sauté the chopped onion and garlic until soft and translucent, about 4–5 minutes.
3. Stir in the tomato paste and fry 1–2 minutes, then add the diced tomatoes, vinegar, brown sugar, bay leaves, oregano, allspice (or cloves), and cumin if using; stir to combine and deglaze the pan, scraping up browned bits.
4. Return the browned beef to the pot, add the beef broth (or water) and the whole hot pepper if using, bring to a simmer, cover, and cook gently for 1 to 1 1/2 hours until beef is nearly tender.
5. Add the carrots and potatoes, adjust liquid as needed so ingredients are just covered, then continue to simmer, covered, another 25–35 minutes until vegetables and beef are tender and sauce has thickened.
6. Remove bay leaves and whole hot pepper, check seasoning and adjust salt and pepper. Stir in chopped parsley or culantro and serve hot as the main entree.