Entree: Aruba – Central Culinary Region – Stoba di Bestia Chiquito (Hearty Aruban slow-braised beef stew with root vegetables)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 55 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour for dusting (optional)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (approx. 150 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 green bell pepper, diced (approx. 120 g)
- 2 medium tomatoes, chopped (approx. 240 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dark beer (preferably a malty lager) or additional beef stock
- 2 cups (480 ml) beef stock
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 g) brown sugar
- 3 medium potatoes, peeled and cut into chunks, approx. 12 oz (340 g)
- 2 carrots, sliced, approx. 6 oz (170 g)
- 2 tbsp (30 g) fresh cilantro or parsley, chopped for garnish
- Additional salt and pepper to taste

Instructions

1. Season the beef cubes with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. Lightly dust the pieces with 1/4 cup (30 g) flour if using; shake off excess.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Brown the beef in batches, searing all sides until a deep golden crust forms; transfer browned pieces to a plate.
3. Lower heat to medium and add the chopped onion, bell pepper, and garlic to the pot. Sauté until softened and translucent, about 5–7 minutes. Stir in the chopped tomatoes and tomato paste and cook 2–3 minutes to concentrate flavors.
4. Return the beef to the pot. Add 1 cup (240 ml) dark beer (or replace with beef stock) to deglaze, scraping up any browned bits from the bottom. Pour in 2 cups (480 ml) beef stock, then add 2 bay leaves, 1 tsp (1 g) dried thyme, 1 tbsp (15 ml) soy sauce, and 1 tbsp (15 g) brown sugar. Bring to a gentle simmer.
5. Cover, reduce heat to low, and simmer gently for 1.5–2 hours, or until beef is nearly tender. Stir occasionally and adjust heat to maintain a low simmer.
6. Add the potatoes and carrots to the pot and continue to cook, covered, for another 25–35 minutes until vegetables and beef are fork-tender and the sauce has thickened. Taste and adjust seasoning with salt and pepper.
7. Remove bay leaves, sprinkle with 2 tbsp (30 g) chopped cilantro or parsley, and serve hot over white rice or with funchi for a traditional Aruban meal.