Peruvian Beef Stew
A hearty and flavorful stew originating from Peru, featuring tender beef and a zesty twist.
Ingredients
- ●1.5 pounds beef stew meatcut into 1.5-inch cubes
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tablespoons tomato pastezesty peruvian tomato paste
- ●2 cups beef brothhomemade or store-bought
- ●2 large potatoespeeled and cubed
- ●1 medium red bell pepperseeds removed, chopped
- ●1 teaspoon peruvian aji amarillo pepperchopped
- ●1 teaspoon saltto taste
- ●1/2 teaspoon black pepperto taste
- ●2 tablespoons olive oilfor browning
Instructions
- 1
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
- 2
Brown the beef cubes in batches until browned on all sides, about 5 minutes per batch.
- 3
Remove the browned beef from the pot and set aside.
- 4
Add the remaining 1 tablespoon of olive oil to the pot, then sauté the chopped onion and minced garlic until softened, about 5 minutes.
- 5
Add the tomato paste and stir to combine, cooking for 1 minute.
- 6
Add the beef broth, browned beef, potatoes, red bell pepper, aji amarillo pepper, salt, and black pepper to the pot.
- 7
Bring the stew to a boil, then cover the pot and transfer it to the preheated oven.
- 8
Bake at 300°F (150°C) for 2.5 hours, or until the beef is tender and the vegetables are cooked through.
- 9
Serve hot, garnished with chopped fresh cilantro or scallions if desired.