Entree: Curacao – Karni Stoba (Slow-braised Curaçao beef stew with tomatoes, peppers, and warm spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1.5-inch (4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 green bell pepper, sliced
- 14 oz (400 g) canned diced tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef broth
- 2 medium potatoes, about 12 oz (340 g) total, peeled and cut into chunks
- 1 bay leaf
- 4 whole cloves
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (12 g) brown sugar
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Season the 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 the sliced onions and cook until softened and beginning to caramelize, about 8 minutes. Add the garlic and green pepper and cook 2 minutes more.
3. Stir in the tomato paste and cook 1 minute, then add the diced tomatoes, Worcestershire sauce, apple cider vinegar, brown sugar, bay leaf, and whole cloves. Scrape up any browned bits from the bottom of the pot.
4. Return the browned beef to the pot and pour in the beef broth so the meat is mostly covered. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise for 1 hour.
5. Add the potato chunks, stir gently, cover, and continue to simmer until beef and potatoes are tender, about 30–45 minutes more. If the sauce reduces too much, add up to 1/2 cup (120 ml) water or broth.
6. Remove the bay leaf and whole cloves, adjust seasoning with salt and pepper, and finish with chopped cilantro or parsley. Serve hot with rice or funchi.