Entree: Curacao – Central Culinary Region – Karni Stoba (Slow-braised Curaçao beef stew with tomatoes, island spices, and a hint of vinegar)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 in (2.5–3.8 cm) cubes
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 cup (60 g) all-purpose flour for dredging
- 3 tbsp (45 ml) vegetable oil, divided
- 2 tbsp (30 g) unsalted butter
- 2 medium onions, thinly sliced — about 10 oz (280 g)
- 4 cloves garlic, minced — about 1.5 tbsp (22 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine (or additional beef broth)
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) beef broth
- 2 tbsp (30 ml) white wine vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 2 bay leaves
- 1 tsp (5 g) dried thyme
- 1 tsp (2 g) sweet paprika
- 1/4 cup (40 g) raisins (optional, for traditional sweet note)
- 2 medium carrots, cut into 1/2 in (1.3 cm) slices — about 8 oz (225 g)
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes — about 12 oz (340 g)
- 1 tbsp (15 ml) brown sugar (optional, to balance acidity)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat beef dry, season with salt and pepper, then dredge lightly in flour, shaking off excess.
2. Heat 2 tbsp (30 ml) oil in a heavy Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides, transferring browned pieces to a plate.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and butter. Add sliced onions and cook until softened and starting to caramelize, about 8–10 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in tomato paste and paprika; cook 1–2 minutes. Pour in red wine to deglaze, scraping up browned bits from the bottom.
5. Return beef to the pot. Add crushed tomatoes, beef broth, Worcestershire sauce, white wine vinegar, bay leaves, thyme, raisins (if using), and brown sugar. Bring to a simmer.
6. Cover partially and simmer gently for 60 minutes, stirring occasionally. Add carrots and potatoes, cover and continue simmering until beef and vegetables are tender, about 30–45 more minutes.
7. Adjust seasoning with salt and pepper. If sauce is too thin, simmer uncovered for 5–10 minutes to reduce; if too thick, add a splash of broth.
8. Remove bay leaves, sprinkle with chopped cilantro or parsley, and serve hot with white rice or funchi.