Name: Karni Stoba: Caribbean Beef Stew
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Cuisine: Caribbean
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; 3 Garlic Cloves (Minced); 1 Tablespoon Soy Sauce; 1 teaspoon Cumin; 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 1/8 teaspoon Nutmeg

Caribbean

Dutch oven

Slotted Spoon

Combine the soy sauce, cumin, garlic, salt, pepper, and nutmeg with about 1/4 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.

Karni Stoba: Caribbean Beef Stew

Utensils needed:

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