Entree: Aruba – Central Culinary Region – Funchi and Stew (firm cornmeal polenta with beef stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 30 min

Total 2 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

For the stew:
- 3 tbsp (45 ml) vegetable oil
- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.54 cm) cubes
- 1 large onion, chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced, approx. 0.21 oz (6 g)
- 1 green bell pepper, chopped, approx. 6 oz (170 g)
- 2 tbsp (30 g) tomato paste
- 14.5 oz (411 g) canned diced tomatoes
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce or apple cider vinegar
- 1 tsp (2.5 g) ground cumin
- 1 tsp (2.3 g) dried oregano
- 2 bay leaves (approx. 0.035 oz (1 g))
- 1 scotch bonnet or habanero pepper, whole and optional, approx. 11/16 oz (20 g)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish
For the funchi:
- 2 cups (320 g) yellow cornmeal (coarse or medium grind)
- 4 cups (960 ml) water
- 1 cup (240 ml) milk (optional, for creamier funchi)
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 g) salt

Show original ingredient measurements

For the stew:
- 3 tbsp (45 ml) vegetable oil
- 1.5 lb (680 g) beef chuck, cut into 1-inch cubes
- 1 large onion, chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced, approx. 6 g
- 1 green bell pepper, chopped, approx. 6 oz (170 g)
- 2 tbsp (30 g) tomato paste
- 14.5 oz (411 g) canned diced tomatoes
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce or apple cider vinegar
- 1 tsp (2.5 g) ground cumin
- 1 tsp (2.3 g) dried oregano
- 2 bay leaves (approx. 1 g)
- 1 scotch bonnet or habanero pepper, whole and optional, approx. 20 g
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish
For the funchi:
- 2 cups (320 g) yellow cornmeal (coarse or medium grind)
- 4 cups (960 ml) water
- 1 cup (240 ml) milk (optional, for creamier funchi)
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 g) salt

Instructions

1. Pat beef cubes dry and season with salt and pepper. Heat oil in a heavy Dutch oven over medium-high heat and brown beef in batches until well-seared on all sides. Remove and set aside.
2. In the same pot, add chopped onion, garlic, and bell pepper; sauté until softened, about 5 minutes. Stir in tomato paste and cook 1–2 minutes to deepen flavor.
3. Return beef to the pot. Add canned tomatoes, beef stock, Worcestershire or vinegar, cumin, oregano, bay leaves, and whole scotch bonnet if using. Bring to a simmer, cover, and cook gently for 1 to 1 1/2 hours until beef is tender, stirring occasionally and adding a little water if needed.
4. While the stew simmers, prepare the funchi: bring 4 cups (960 ml) water and salt to a rolling boil in a medium saucepan. Gradually whisk in cornmeal so no lumps form.
5. Reduce heat to low and cook, stirring frequently with a wooden spoon, until the mixture thickens and pulls away from the sides, about 10–15 minutes. Stir in milk (if using) and butter until fully incorporated and smooth.
6. To serve funchi in slices, pour the cooked funchi into a greased loaf pan or a shallow dish, smooth the top, and let cool until firm (about 20–30 minutes). Turn out and slice. Alternatively, serve scooped portions warm.
7. Remove whole scotch bonnet and bay leaves from the stew. Adjust seasoning with salt and pepper.
8. Plate slices or scoops of funchi and ladle the beef stew over or alongside. Garnish with chopped cilantro.