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Stoba

(Antillean beef stew)

Useable meats : lamb shoulder, veal shoulder, beef rib, feather blade

Cut 1500g of meat into thumbsized pieces, cut off the fat and fry the fat bits to render the fat. Stir fry the meat in the rendered fat until all sides are brown. Add a can of beer, a large chopped onion and 4 chopped cloves of garlic. Add 1/2 a teaspoon of nutmeg and a table spoon of sugar, 3 bay leaves and a table spoon of curry powder (chan's if you can find it). Boil for 30min, add 400g fresh tomatoes, or a can of them, or a 140g can of tomato puree. Add some water and let it simmer for 2hrs. Add green beans and simmer until those are cooked the way you like them. Bon apetits freaks.

#cookstr

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Discussion

Manbyt 2y ago

I make something similar almost every week now until spring, shit, I make it all year round. So easy and simple to make and so tasty and nutritious.

Lau 2y ago

Yeah gotta love stews. I make a Jewish version with chestnuts and plums too.

Manbyt 2y ago

I’m not usually a fan of sweet stuff in savory dishes but this is tempting. Do you have a recipe to share?

Lau 2y ago

It's pretty much the same, but some changes of ingredients.

Jewish stew

Useable meats : lamb shoulder, veal shoulder, beef rib, feather blade

Cut 1500g of meat into thumbsized pieces, cut off the fat and fry the fat bits to render the fat. Chuck the hard fat bits. Stir fry the meat in the rendered fat until all sides are brown. Add 2 large cups of glühwein or fruity red wine, a large chopped onion and 4 chopped cloves of garlic. Add 1/2 a teaspoon of nutmeg, 4 bay leaves, a table spoon of sugar and some cloves (5 or so). Boil for 30min, add 400g chopped fresh tomatoes, or a can of them, or a 140g can of tomato puree. Add some water and let it simmer for 2hrs. Add plums and chestnuts and simmer for another 15 min.

Manbyt 2y ago

Interesting that you add the plumbs and chestnuts at the end. We just gave away a bucket of chestnuts to our neighbors with pigs. We had too many to roast in the fire. I’ll have to try this next year if I can’t find any more.

Lau 2y ago

I usually just buy them peeled for this. The inner skin is too much work for me and it's bitter. I don't mind the skin when I eat them after roasting, but to add them to this recipe I just get a jar full. Turkish shops oftentimes sell them.

Manbyt 2y ago

Never even knew this was an option.