Beef stew with green papaya

Gary Rhodes and Vanesse Tweeboom make a fragrant traditional stew from Curaco
By Gary Rhodes
Beef stew with green papaya
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 450 g stewing beef, lamb from the shoulder, cut into 3cm pieces
  • pinch, grated nutmeg
  • 1 tsp ground cumin
  • 1 tbsp soy sauce
  • 4 tbsp vegetable oil
  • 2 onions, finely chopped
  • 1 green pepper, diced
  • 2 cloves garlic, chopped
  • 1 large tomato, roughly chopped
  • 1 large potato
  • 450 g green papaya, or partially ripe papaya
  • 1 tbsp tomato purée


1. Season the meat with salt, pepper, nutmeg and cumin and mix in the soy sauce.

2. Heat the vegetable oil in a large casserole pan set over a high heat and fry the meat, stirring all the time, until sealed about 5 minutes.

3. Add the diced onion, green pepper, garlic and tomato to the pan, pour over hot water to cover, and simmer the stew for about 1 hour, or until the meat is tender and the sauce thickened.

4. While the stew is simmering, peel and roughly cube the potato, and boil until cooked. Drain and set aside.

5. Peel the papaya and remove any seeds. Cut into 3cm pieces and steam until tender.

6. Once the meat is ready, add the papaya, potatoes and tomato paste, and simmer for a further 5-10 minutes. Serve with rice.

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