Karni Stoba: Caribbean Beef Stew
This beef stew is famous in the Southern Caribbean islands of the Dutch Antilles. Tender marinated beef is cooked until tender with root vegetables, potatoes and peppers.
Ingredients
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1.5 Pounds Stew Meat
- 1-2 Carrots Cubed
- 4-5 Yellow or Red Potatoes Cubed
- 1 Onion Diced
- 1 Green Bell Pepper Cubed
- 1 Tomato Diced
- 16 Ounce Beef Broth
- 2 Scotch Bonnet Peppers
- 1 Tablespoon Tomato Paste
Marinade
- 3 Garlic Cloves Minced
- 1 Tablespoon Soy Sauce
- 1 teaspoon Cumin
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ⅛ teaspoon Nutmeg
Instructions
- Combine the soy sauce, cumin, garlic, salt, pepper, and nutmeg with about ¼ cup of the beef broth and mix to combine.
- Add the cubed stew meat to the marinade and mix well. Cover and marinade while you prepare the rest of the dish, or overnight.
- Prep the potatoes and veggies by dicing the onion and tomato and cutting the bell pepper, carrot, and potatoes into large chunks. Leave the Scotch Bonnet peppers whole.
- Heat a Dutch oven or heavy bottomed pan over medium heat. Add the olive oil and butter. When the butter is melted, remove the meat from the marinade with a slotted spoon and add to the Dutch oven. Reserve the marinade.
- Once the meat is browned on all sides, add in the onion and bell pepper and sauté for 1-2 minutes.
- Add reserved marinade, remaining beef broth, carrot, potatoes, Scotch Bonnet peppers, tomato paste, and tomato. Bring to a boil, then reduce to a simmer. Simmer the stew, partially covered, for 2-3 hours until the meat is tender and the sauce has thickened. Stir occasionally.
- Taste the stew and add additional salt and pepper to taste.
Nutrition
Calories: 367kcalCarbohydrates: 29gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 80mgSodium: 987mgPotassium: 1276mgFiber: 4gSugar: 5gVitamin A: 2147IUVitamin C: 39mgCalcium: 62mgIron: 4mg
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