Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Karni Stoba (Slow-simmered Caribbean beef stew with root vegetables and savory island spices)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1 to 1.5 inch (2.5 to 3.8 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 medium carrots, peeled and cut into 1/2 inch (1 cm) slices
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 2 cups (480 ml) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 3 cups (720 ml) beef stock
- 2 bay leaves
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (8 g) all-purpose flour for dusting the beef (optional, for slight thickening)
- 1 tbsp (15 g) brown sugar (optional, to round acidity)
- Fresh parsley for garnish

Instructions

1. Pat the beef cubes dry and toss with the all-purpose flour if using. Heat the vegetable oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches until a deep crust forms, transferring browned pieces to a plate.
2. Reduce heat to medium, add the chopped onion, bell pepper, and garlic to the pot, and sauté until softened and translucent, about 5 minutes. Stir in tomato paste and cook 1 minute to deepen flavor.
3. Return the beef to the pot with crushed tomatoes, beef stock, bay leaves, thyme, red wine vinegar, salt, and pepper. Bring to a gentle simmer, cover partially, and reduce heat to low.
4. Simmer gently for 1 to 1 1/2 hours, stirring occasionally, until the beef is nearly tender. Add the carrots and potatoes, and continue to simmer another 30 to 40 minutes until vegetables are cooked through and the sauce has reduced and thickened. Add brown sugar if desired to balance acidity.
5. Adjust seasoning with salt and pepper to taste. Remove bay leaves and thyme stems. Garnish with chopped parsley and serve hot with funchi, rice, or fried plantains.