Curaçao-Style Beef Stew

Ingredients

In this adaptation of the Swedish Kalops to Curaçaoan cuisine, we incorporate local ingredients and spices to infuse the dish with the vibrant flavors of the Caribbean. The addition of yams, plantains, and bell peppers adds a tropical twist to the traditional recipe, while the use of Caribbean spices such as allspice, thyme, and Scotch bonnet peppers brings a delightful heat and complexity to the stew. We alse have the original recipe for Kalops, so you can check it out.

• 2 lbs (900g) beef stew meat, cubed 2 lbs (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 yams, peeled and cubed 2 yams, peeled and cubed
• 2 plantains, peeled and sliced 2 plantains, peeled and sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 Scotch bonnet pepper, whole (optional for extra heat) 1 Scotch bonnet pepper, whole (optional for extra heat)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef stew meat and brown it on all sides. Remove the meat from the pot and set it aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced bell peppers, cubed yams, and sliced plantains to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Stir in the tomato paste and cook for another minute.
5. 5.
   Return the browned beef stew meat to the pot. Pour in the beef broth and coconut milk. Add the bay leaves, ground allspice, dried thyme, and Scotch bonnet pepper (if using). Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves and Scotch bonnet pepper before serving.
8. 8.
   Serve the Curaçao-Style Beef Stew hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Yams — Make sure to peel the yams before cubing them. They add a sweet and starchy element to the stew.
• Plantains — Choose ripe plantains with yellow skin for a slightly sweet flavor. Green plantains can be used for a more savory taste.
• Scotch bonnet pepper — If you prefer a milder stew, you can omit the Scotch bonnet pepper. For extra heat, slice the pepper and add it to the stew.

Tips & Tricks

• For a richer flavor, marinate the beef stew meat in a mixture of Caribbean spices and lime juice for a few hours before cooking.
• If you can't find yams, you can substitute sweet potatoes.
• Adjust the spiciness of the stew by adding more or less ground allspice and Scotch bonnet pepper.
• To thicken the stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last 15 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Curaçao-Style Beef Stew hot, garnished with fresh cilantro or parsley. Accompany it with steamed rice or crusty bread to soak up the flavorful sauce.

Presentation advice

Present the Curaçao-Style Beef Stew in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Drizzle a swirl of coconut milk on top for an extra touch of elegance.