Entree: Curacao – Central Culinary Region – Stoba di Karni (Meat Stew)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 in (2.5–4 cm) cubes
- 3 tbsp (45 ml) olive oil
- 2 large onions, sliced, about 10 oz (280 g) each (approx. 560 g total)
- 4 cloves garlic, minced (about 12 g)
- 1 cup (240 g) crushed tomatoes or canned tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (12 g) brown sugar
- 2 bay leaves
- 6 whole allspice berries
- 4 whole cloves
- 1/2 tsp (1.5 g) ground cinnamon
- 1 tsp (2 g) smoked paprika
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) chunks, about 1 lb (450 g)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large heavy-bottomed pot over medium-high heat. Season beef cubes with salt and pepper and brown in batches, about 3–4 minutes per side; transfer browned beef to a plate.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil, then sauté sliced onions until soft and lightly caramelized, about 8–10 minutes. Add minced garlic and cook 1 minute more.
3. Stir in tomato paste and cook 1–2 minutes to deepen flavor. Deglaze the pot with red wine, scraping up browned bits, then add crushed tomatoes, beef stock, apple cider vinegar, Worcestershire sauce, brown sugar, bay leaves, allspice, cloves, cinnamon, and smoked paprika.
4. Return browned beef to the pot, bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 1 to 1 1/2 hours, stirring occasionally, until beef is nearly tender.
5. Add potato chunks, continue to simmer uncovered for another 30–40 minutes until potatoes and beef are fully tender and sauce has thickened; adjust salt and pepper to taste.
6. Remove bay leaves, whole cloves, and allspice if desired. Garnish with chopped parsley and serve hot with funchi, rice, or crusty bread.