Stoba
Ingredients
- • 3 lbs beef chuck or goat, cubed
- • 3 large potatoes, cubed
- • 2 large onions, diced
- • 2 bell peppers, diced
- • 4 cloves garlic, minced
- • 3 tbsp tomato paste
- • 1 green papaya, peeled and cubed
- • 4 pitted prunes, chopped
- • 2 tbsp Worcestershire sauce
- • 1 tbsp soy sauce
- • 1 tbsp brown sugar
- • 1 tsp cumin
- • 1 tsp paprika
- • 2 bay leaves
- • 3 cups beef stock
- • 2 tbsp vegetable oil
- • Salt and pepper to taste
- • Fresh cilantro for garnish
Instructions
- Season beef with salt, pepper, cumin, and paprika.
- Heat oil in large Dutch oven over high heat.
- Brown meat in batches, about 4-5 minutes per side. Set aside.
- Reduce heat to medium, sauté onions and bell peppers until soft.
- Add garlic, cook 1 minute until fragrant.
- Stir in tomato paste, cook 2 minutes.
- Add Worcestershire sauce, soy sauce, and brown sugar.
- Return meat to pot, add stock and bay leaves.
- Bring to boil, reduce heat to low, cover, simmer 1 hour.
- Add potatoes, papaya, and prunes.
- Continue simmering 45 minutes until meat is tender.
- Adjust seasoning, remove bay leaves.
- Garnish with fresh cilantro, serve with rice or funchi.
Chef's Notes
Stoba is a beloved comfort food in Aruba and Curaçao, with Dutch "stoofvlees" (stewed meat) roots adapted to Caribbean ingredients and flavors. The addition of green papaya and prunes creates a unique sweet-savory balance characteristic of Dutch Caribbean cuisine.
Traditionally made with goat meat (stoba di cabrito), beef is a common modern substitute. The key to tender meat is slow, gentle cooking—don't rush it. Green papaya acts as a natural meat tenderizer; if unavailable, increase cooking time by 30 minutes.
Funchi (a cornmeal side similar to polenta) is the traditional accompaniment, but white rice works well. The stew tastes even better the next day as flavors meld. Freeze leftovers in portions for quick weeknight meals. Add a dash of hot pepper sauce for extra Caribbean heat.