Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Karni Stoba (Hearty Papiamentu-style slow-braised beef stew with root vegetables and warm island spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (907 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil or neutral oil
- 1 large onion, chopped
- 3 cloves (9 g) garlic, minced
- 1 green bell pepper, seeded and chopped
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) canned crushed tomatoes or chopped fresh tomatoes
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) dry red wine or additional beef stock
- 2 large potatoes, peeled and cut into 1-inch (2.5 cm) cubes, approx. 12 oz (340 g)
- 2 medium carrots, sliced, approx. 8 oz (225 g)
- 1 bay leaf
- 1 tsp (1 g) dried thyme
- 1 tsp (5 g) ground allspice (pimento) or a pinch of ground cloves
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (4 g) brown sugar
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- 1 whole Scotch bonnet pepper, left whole for background heat (optional)

Instructions

1. Pat beef cubes dry and season with salt and pepper. Heat the oil in a heavy Dutch oven or large pot over medium-high heat. Brown beef in batches, 3–4 minutes per side, and remove to a plate.
2. Reduce heat to medium. Add the chopped onion, green pepper, and garlic to the pot and sauté until softened and translucent, about 5–7 minutes. Stir in the tomato paste and cook 1–2 minutes to deepen flavor.
3. Deglaze the pot with the red wine (or a splash of stock) scraping up browned bits, then return the beef to the pot. Add crushed tomatoes, beef stock, Worcestershire sauce, soy sauce, brown sugar, bay leaf, thyme, and allspice. If using, tuck the whole Scotch bonnet into the liquid for gentle heat.
4. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently until beef is nearly tender, about 1½ to 2 hours. Stir occasionally, skimming fat if needed.
5. Add the potato and carrot pieces to the pot, adjust seasoning with salt and pepper, and continue simmering uncovered for another 25–35 minutes until vegetables and beef are fork-tender and the sauce has thickened.
6. Remove the bay leaf and whole Scotch bonnet (if used). Taste and adjust seasoning. Garnish with chopped cilantro or parsley and serve hot.