Stobá (Curaçaoan Beef Stew)
A rich, slow-cooked beef stew with tender meat, vegetables, and warm spices — a comfort food staple in every Curaçaoan household.
Instructions
- 1
Season the beef chunks with salt, pepper, cumin, and paprika. Let sit for 10 minutes.
- 2
Heat oil in a large heavy-bottomed pot over medium-high heat. Brown the beef on all sides, working in batches. Set aside.
- 3
In the same pot, sauté onion and garlic until translucent, about 5 minutes.
- 4
Add bell pepper, carrots, and tomatoes. Cook for 5 minutes.
- 5
Return the beef to the pot. Add tomato paste, soy sauce, allspice, bay leaves, and whole pepper. Stir to combine.
- 6
Pour in beef broth until the meat is just covered. Bring to a boil, then reduce heat to low.
- 7
Cover and simmer for 1.5 hours, or until the beef is very tender.
- 8
Add the potatoes and continue cooking for 30 minutes, until potatoes are soft and the sauce has thickened.
- 9
Remove the whole pepper and bay leaves. Adjust seasoning to taste.
- 10
Serve hot with funchi, rice, or fresh bread. The stew is even better the next day.
Chef's Notes
Every Curaçaoan family has their own stobá recipe. Some add green papaya or plantains. The key is low, slow cooking until the meat falls apart.
Ingredients
- Beef chuck or brisket, cut into chunks800g
- Onion, chopped2 large
- Garlic, minced4 cloves
- Green bell pepper, sliced1
- Carrots, sliced3
- Potatoes, cubed4
- Tomatoes, chopped3
- Tomato paste2 tbsp
- Beef broth500ml
- Soy sauce2 tbsp
- Cumin1 tsp
- Paprika1 tsp
- Allspice1/2 tsp
- Bay leaves2
- Madame Jeanette pepper, whole1
- Vegetable oil2 tbsp
- Salt and pepperto taste
