Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Karni Stoba (Slow-braised Caribbean beef stew with root vegetables and island spices)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

- 2.5 lb (1.1 kg) beef chuck, trimmed and cut into 1–1.5 in (2.5–3.8 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 1 large green bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) water, as needed
- 2 medium carrots, peeled and cut into 1 in (2.5 cm) pieces
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes, about 1 lb (450 g)
- 3 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1.5 g) ground allspice or 4 whole pimento berries, crushed
- 1 tbsp (15 ml) brown sugar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Season the beef cubes with salt and pepper. Heat the vegetable oil in a heavy Dutch oven over medium-high heat and brown the beef in batches until well seared on all sides; transfer browned pieces to a plate.
2. In the same pot, reduce heat to medium, add the onion and bell pepper, and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes, then add diced tomatoes, beef stock, water, Worcestershire sauce, cumin, allspice, brown sugar, thyme, and bay leaves. Scrape up any browned bits from the bottom of the pot.
4. Return the beef and any accumulated juices to the pot. Bring to a gentle simmer, cover, and reduce heat to low. Cook gently for 1 1/2 to 2 hours, stirring occasionally, until the beef is nearly tender.
5. Add the carrots and potatoes, ensure there is enough liquid to just cover the ingredients (add a little more water or stock if needed), cover, and continue to simmer for 30–40 minutes until vegetables and beef are tender and the sauce has thickened.
6. Taste and adjust seasoning with additional salt and pepper if needed. Remove bay leaves and thyme sprigs.
7. Garnish with chopped parsley or cilantro and serve hot with steamed rice, funchi, or crusty bread.