Beef Stew (Curaçaoan Karni Stoba)

This beef stew, “Karni Stoba”, is a Curacao favorite marked by its combination of thick, tangy, spicy, fragrant and savoury properties. In very typical stew-making fashion, the pieces of beef are seasoned and then browned in oil to seal in the flavour. The vegetables and water are then added so that the stoba can simmer, thus making the meat tender, and the flavours balanced and mellow. Towards the end of cooking, tender potatoes and steamed green papaya chunks are added. What you end up with is a classic Dutch Caribbean home-style dish.

1 lb stewing beef, chopped in 1" cubes
pinch nutmeg
1 tsp. cumin
kosher or sea salt
black pepper, freshly ground
1 Tbsp. soy sauce
4 Tbsp. vegetable oil
2 onions, finely chopped
1 green pepper, diced
2 cloves garlic, chopped
1 large tomato, roughly chopped
water, hot, to cover
1 large potato, peeled and cubed
1 lb green papaya, peeled, seeded and chopped into 1" cubes
1 Tbsp. tomato paste

To Serve:
steamed rice

Sprinkle over the meat the nutmeg, cumin, salt, and pepper; mix well to coat evenly. Add the soy sauce and stir.

Heat the oil in a pan over high heat. Add the meat and cook, stirring occasionally, until browned on all sides.

Add the onion, pepper, garlic, tomato and enough hot water to cover everything. Bring to a boil, then reduce heat to a simmer and cover. Simmer for about one hour, or until the meat is tender and the sauce has thickened.

While the meat and veggetables are simmering, boil the potato until just fork-tender. Drain and set aside. Steam the papaya pieces for about 15 minutes, or until soft.

When the meat is ready, add the potato, papaya and the tomato paste, then stir. Cook for another 5-10 minutes or until heated through. Serve over steamed white rice.

Makes 4 servings.