My version of the popular Antillean stew with beef and plums from Bonaire, among others. Delicious with rice, potatoes or fried plantains.
Melt the butter in a saucepan and add the meat.
Chop the onion, carrot and garlic and add to the meat.
When the meat is fried all over, add the tomato puree, the (warm) water and stock cube. Then the tomato in pieces, vinegar, soy sauce, sugar, cinnamon, cumin, pepper, salt and bay leaf.
Let the stew simmer for at least 3 hours with the lid on the pan. Stir occasionally.
Add the coarsely chopped celery and the plums about 15 minutes beforehand.
Delicious with some rice and fried plantain.
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