Karni StobáBeef Stew
A robust Curaçao-style stew of browned beef simmered with peppers, celery, and tomato until the sauce is thick and dark. Slow cooking gives the meat a tender texture and the gravy a deep, savory flavor.
Prep
25m
Cook
2h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 0.9kgBeef Chuck (cut in chunks)
- 35mlVegetable Oil
- 180gOnion (finely chopped)
- 140gRed Bell Pepper (finely chopped)
- 90gCelery (finely chopped)
- 12gGarlic (crushed)
- 260gTomato (finely chopped)
- 40gTomato Paste
- 250mlTomato Sauce
- 10mlBrowning Sauce
- 750mlMeat Stock
- 2pcsBay Leaf
- 5gPaprika
- 3gCumin Powder
- 2gBlack Pepper
- 12gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium-high heat and brown the beef chuck well on all sides.
- 02
Add the onion, red bell pepper, celery, and garlic, then cook until the vegetables soften.
- 03
Stir in the tomato, tomato paste, tomato sauce, browning sauce, paprika, cumin powder, black pepper, and salt.
- 04
Pour in the meat stock, add the bay leaves, and bring everything to a gentle simmer.
- 05
Cover and cook over low heat until the beef chuck is fork-tender until the beef is fork-tender.
- 06
Uncover and continue simmering until the sauce is thick and glossy. Remove the bay leaves before serving.
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