Entree: Aruba – Central Culinary Region – Carni Stoba (Slow-braised Aruban beef stew in a rich tomato and island-spice sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Total 2 hrs 20 min

Ingredients

- 2 lb (907 g) beef chuck, cut into 1–1.5 in (25–38 mm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (12 g) brown sugar
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 (14 oz) can crushed tomatoes (400 g)
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) dark beer or additional beef stock
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) ground allspice
- 2 tbsp (30 ml) soy sauce or ketjap manis
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh cilantro or parsley
- Cooked white rice or funchi, for serving

Instructions

1. Pat beef cubes dry and season with salt and pepper. In a heavy Dutch oven, heat oil over medium-high heat. Add brown sugar and allow it to melt and darken slightly until caramel-colored, about 1–2 minutes.
2. Add beef in batches and brown well on all sides in the caramel, transferring browned pieces to a plate.
3. Reduce heat to medium. Add sliced onions to the pot and cook in remaining oil and fond until deeply softened and slightly caramelized, about 8–10 minutes. Add garlic and cook 1 minute.
4. Stir in tomato paste and cook 2 minutes, then add crushed tomatoes and deglaze with beer (or stock), scraping up browned bits from the bottom.
5. Return beef to the pot. Add beef stock, bay leaves, thyme, and allspice. Bring to a simmer, then reduce heat to low, cover, and braise gently until beef is tender, about 1.5–2 hours.
6. Uncover and increase heat to reduce sauce to desired thickness, about 10–15 minutes. Stir in soy sauce (or ketjap manis) and adjust seasoning with salt and pepper.
7. Remove bay leaves, finish with chopped cilantro or parsley, and serve hot with cooked white rice or funchi.