Karni Stoba - Caribbean beef stew
Tender marinated beef cooked until tender with root vegetables, potatoes and peppers.
Recipe from carnediem ↗Ingredients
Other
Method
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.