Beef stew with pickles ⋆ SOULFOOD.nl

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Now that the days are getting shorter, there is nothing better than a good stew. And our Caribbean cuisine happens to be known for that! This stobá is one of those. Delicious seasoned beef that can be gently cooked. Eat it together with funchi (Antillean polenta), plantain slices and some pickles and your meal is complete!

You can make the stobá and pickles as spicy as you want. I like the taste of Madame Jeanette pepper, but usually I don't want the full heat in my dish. That's why I choose to cut the pepper crosswise in both the stew and the pickles and not to chop further. In this way he is present, but he does not dominate.

This recipe is for 4 servings of stobá and pickles. Do you need more or less? Then you can easily halve or double the recipe.

Ingredients:

For the stew

1000 gr beef stew, cut into chunks
1 tbsp white wine vinegar
1 tsp salt
½ tl cumin
1 tl paprika
½ tsp garlic powder
2 tbsp sunflower oil
30 gr butter
1 onion, chopped
1 green pepper, cubed
2 cloves of garlic, pressed
1 red pepper, diced
2 sprigs of celery, chopped
70 gr / 1 can of tomato paste
2 tbsp dark soy sauce
4 potatoes, cut into wedges
200 g pumpkin, cut in pieces
½ Madame Jeanette pepper

For the pickles

½ cucumber, sliced
1 red onion, cut in half rings
50 ml red wine vinegar
1 tsp salt
2 tsp sugar
3 cloves
Optional: 1 Madame Jeanette pepper
Boiling water

Preparation of the stew

Cut the beef into large pieces and sprinkle with the Tromp & Rueb white wine vinegar. Then season the meat with salt, cumin, paprika and garlic powder. Now heat the oil and butter in a large frying pan and brown the meat on all sides over high heat.

Then add the chopped onion, peppers, garlic and celery and lower the heat slightly. When the onion looks translucent, add the tomato paste and soy sauce to the stew as well. Then put a little bit (100 ml) of water in the pan, so that the meat is just covered. Put the lid on the pan and let the meat simmer on low heat for 60 minutes.

Then add the potato and pumpkin pieces and (optional) the Madame Jeanette pepper. Is the stew too dry? Then add some water again. Put the lid back on the pan and let the stew simmer for another hour. Meanwhile make the funchi and the pickles.

Preparation of the pickles

Place the cucumber slices and onion rings in a glass jar and add the Tromp & Rueb red wine vinegar, salt, sugar and cloves. Do you like hot? Then add some pieces of Madame Jeanette pepper.

Then fill the pot with boiling water. Close the jar and shake it well so that the salt and sugar dissolve in the water. Sour is best when left in the fridge for one or two days.

Serve the stew with funchi, fried slices plantain and pickles. Enjoy your dinner!