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Stoba (stoba): recipe illustration
Meat

Stoba (stoba)

Beef stew slowly simmered in a tomato and bell pepper sauce with white wine, a everyday staple of Aruban home cooking. The meat becomes melt-in-the-mouth and the sauce rich and fragrant, ideally served with rice or polenta.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Nutrition facts

495 kcal per serving

Protein
51 g
Carbohydrates
11.7 g
of which sugars
8.5 g
Fat
23.1 g
of which saturated fat
6.6 g
Fiber
5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the beef into large cubes about 4 cm, season with salt, pepper and sprinkle with paprika.
  2. Heat the oil in a large casserole and sear the meat in small batches until well browned. Set aside.
  3. In the same pot, sauté the sliced onions and peppers for 6 to 8 minutes, then add the chopped garlic.
  4. Stir in the tomato paste and crushed tomatoes, cook for 3 minutes while stirring.
  5. Pour in the white wine, scrape the bottom of the pot, then let it reduce by half.
  6. Return the meat, add the broth, bay leaf and thyme. Cover and simmer gently for 1 h 30 to 2 hours, until the beef falls apart with a fork.
  7. Adjust the seasoning and serve hot with white rice.

Variations and tips

Quick version. Cut the meat smaller and reduce the cooking time to 45 minutes in a pressure cooker.

Using what you have. The white wine can be replaced with extra broth plus a splash of wine vinegar.

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Original Ecomely recipe.