Peruvian Beef Stew Recipe

From the moment the rich, savory aroma of simmering beef and spices first wafted through my kitchen, I knew this Peruvian Beef Stew, or Estofado de Carne, was going to be a winner. I stumbled upon this recipe while searching for something hearty and flavorful to combat the chill of a late autumn evening. Intrigued by the promise of vibrant Peruvian flavors, I decided to give it a try. Let me tell you, it was an instant hit! My family, usually quite discerning when it comes to trying new dishes, devoured every last spoonful. The tender beef, infused with the warmth of cumin and oregano, the sweetness of tomatoes, and the satisfying chunkiness of potatoes and carrots, created a symphony of flavors that danced on our palates. It was comfort food elevated to an art form, a dish that felt both rustic and refined. Since that first delightful encounter, this Peruvian Beef Stew has become a regular feature in our meal rotation. It’s not just a meal; it’s an experience, a culinary journey to the heart of Peru, right from the comfort of our home. And now, I’m thrilled to share this incredible recipe with you, so you too can experience the magic of Peruvian cuisine and bring a little bit of the Andes to your own dining table. Prepare to be captivated by the depth of flavor and the sheer comfort of this truly exceptional stew.

Ingredients

To embark on your Peruvian culinary adventure, gather these fresh and flavorful ingredients. This recipe is designed to serve approximately 6-8 people, making it perfect for a family dinner or a cozy gathering with friends.

• For the Beef:
  • 2 lbs Beef Chuck, cut into 1.5-2 inch cubes (Look for well-marbled chuck for maximum tenderness and flavor)
  • 2 tablespoons Vegetable Oil (Olive oil or canola oil work well too)
  • 1 large Onion, chopped (Yellow or white onion provides a good base flavor)
  • 4 cloves Garlic, minced (Freshly minced garlic is crucial for that pungent aroma and taste)
  • 1 Red Bell Pepper, chopped (Adds sweetness and color to the stew)
  • 1 Yellow Bell Pepper, chopped (For a milder sweetness and visual appeal)
  • 2 tablespoons Ají Panca Paste (This is the secret ingredient for authentic Peruvian flavor. If unavailable, see alternatives in the tips section)
  • 1 tablespoon Tomato Paste (Adds richness and depth of tomato flavor)
  • 1 teaspoon Dried Oregano (Provides a classic herbaceous note)
  • 1 teaspoon Ground Cumin (Earthy and warm spice that’s essential in Peruvian cooking)
  • ½ teaspoon Smoked Paprika (Adds a subtle smoky depth)
  • Salt and Black Pepper to taste (Seasoning is key to bringing out all the flavors)
  • 1 cup Beef Broth (Low sodium broth is recommended to control salt levels)
  • 1 (14.5 oz) can Diced Tomatoes, undrained (Provides acidity and liquid for the stew)
  • 1 Bay Leaf (Adds a subtle layer of flavor during simmering)
• For the Vegetables:
  • 1.5 lbs Yukon Gold Potatoes, peeled and quartered (Yukon Golds hold their shape well during cooking and have a buttery texture)
  • 1 lb Carrots, peeled and cut into 1-inch pieces (Adds sweetness and vibrant color)
  • 1 cup Frozen Peas (Adds a touch of sweetness and freshness at the end)
  • Fresh Cilantro, chopped, for garnish (Provides a bright, fresh finish)
• Optional Ingredients for Extra Flavor and Authenticity:
  • 1 Ají Amarillo Pepper, seeded and minced (For added heat and citrusy flavor – handle with care!)
  • ¼ cup Red Wine Vinegar (For a touch of acidity to balance the richness)
  • A splash of Red Wine (To deglaze the pot and add depth of flavor)
  • Chopped Parsley, for garnish (Adds another layer of fresh herb flavor)

Instructions

Now, let’s bring this Peruvian Beef Stew to life! Follow these step-by-step instructions for a flavorful and satisfying result. Don’t be intimidated by the number of steps; each one is simple and contributes to the overall depth of flavor.

Step 1: Prepare the Beef and Sear for Flavor

• Pat the beef chuck cubes dry with paper towels. This is crucial for achieving a good sear. Dry beef will brown better and develop a flavorful crust.
• Season the beef generously with salt and black pepper. Don’t be shy with the seasoning – it’s the foundation of the stew’s flavor.
• Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Ensure the pot is large enough to accommodate all the ingredients comfortably.
• Once the oil is shimmering hot, add the beef cubes in batches, being careful not to overcrowd the pot. Overcrowding will steam the beef instead of searing it.
• Sear the beef on all sides until nicely browned, about 2-3 minutes per side. A good sear creates Maillard reaction, which develops complex flavors.
• Remove the seared beef from the pot and set aside. Leave any rendered fat and browned bits in the pot – these will add flavor to the base of the stew.

Step 2: Build the Flavor Base with Aromatics and Spices

• Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Softening the onions first allows their sweetness to develop.
• Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Fragrant garlic is a sign it’s ready.
• Stir in the chopped bell peppers (red and yellow) and cook for 3-5 minutes until slightly softened. The bell peppers will release their sweetness and add to the flavor complexity.
• Add the ají panca paste, tomato paste, dried oregano, cumin, and smoked paprika to the pot. Cook, stirring constantly, for 1-2 minutes until fragrant. This step, called “blooming” the spices, releases their essential oils and intensifies their flavor. The aroma should be wonderfully enticing at this point.

Step 3: Deglaze the Pot and Add Liquids

• Optional Step for Added Depth: If using red wine, pour a splash into the pot to deglaze it. Scrape up any browned bits from the bottom of the pot with a wooden spoon. These browned bits are packed with flavor and will enrich the stew. Let the wine reduce slightly, about 1 minute.
• Pour in the beef broth and add the diced tomatoes (undrained). The liquids will create the simmering base for the stew.
• Add the bay leaf to the pot. The bay leaf will infuse a subtle, aromatic layer of flavor as the stew simmers.

Step 4: Simmer the Beef Until Tender

• Return the seared beef to the pot. Ensure the beef is mostly submerged in the liquid.
• Bring the stew to a simmer, then reduce the heat to low, cover the pot, and simmer gently for 2-2.5 hours, or until the beef is fork-tender. Low and slow simmering is key to breaking down the beef chuck and making it incredibly tender. Check occasionally to ensure it’s simmering gently and not boiling rapidly.
• During the simmering time, the beef will become incredibly tender and the flavors will meld together beautifully. The aroma in your kitchen will be irresistible!

Step 5: Add the Vegetables and Finish Simmering

• After the beef has simmered for 2-2.5 hours and is tender, add the quartered potatoes and carrot pieces to the pot.
• Increase the heat slightly to bring the stew back to a gentle simmer. Continue to simmer, covered, for another 30-40 minutes, or until the potatoes and carrots are tender. The vegetables should be cooked through but not mushy.
• Stir in the frozen peas during the last 5 minutes of cooking. Frozen peas cook quickly and add a burst of fresh green color and sweetness. Cooking them briefly at the end ensures they retain their vibrant color and texture.

Step 6: Season and Serve

• Remove the bay leaf from the stew. Discard the bay leaf as it has served its purpose.
• Taste the stew and adjust seasoning with salt and black pepper as needed. Seasoning is crucial at the end to ensure the flavors are perfectly balanced.
• Optional Step for Added Acidity: If desired, stir in the red wine vinegar for a touch of brightness and to balance the richness of the stew.
• Ladle the Peruvian Beef Stew into bowls.
• Garnish generously with fresh chopped cilantro and parsley (if using). The fresh herbs add a final touch of freshness and aroma.

Step 7: Enjoy!

• Serve hot and savor the incredible flavors of your homemade Peruvian Beef Stew. This hearty and comforting stew is perfect on its own or with your favorite accompaniments (see serving suggestions below).

Nutrition Facts

(Estimated values, may vary based on specific ingredients and serving size)

• Servings: Approximately 6-8 servings
• Calories per serving (estimated): 450-550 calories (This is an estimate and can vary based on portion size and fat content of beef)

Approximate Nutritional Breakdown per Serving (Estimated):

• Protein: 35-40g
• Fat: 25-30g (Varies depending on beef and oil used)
• Carbohydrates: 30-35g
• Fiber: 5-7g

Important Note: These are estimations. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. This stew is a good source of protein, vitamins from the vegetables, and complex carbohydrates. However, it is also moderately high in fat due to the beef. You can reduce the fat content by trimming excess fat from the beef before cooking and using leaner beef chuck.

Preparation Time

• Prep time: 30-40 minutes (Includes chopping vegetables, cubing beef, and measuring ingredients)
• Cook time: Approximately 3-3.5 hours (Includes searing, simmering, and vegetable cooking time)
• Total time: 3.5-4 hours

While the total time seems lengthy, most of it is hands-off simmering time. This makes Peruvian Beef Stew a great weekend dish or something you can start in the afternoon for a comforting evening meal. The slow cooking process is what develops the incredible depth of flavor and tenderizes the beef beautifully.

How to Serve

Peruvian Beef Stew is a complete meal in itself, but it’s even more delightful when paired with complementary side dishes. Here are some serving suggestions to enhance your Peruvian dining experience:

• Classic Accompaniments:
  • White Rice: Fluffy white rice is the quintessential side for Peruvian stews. It soaks up the flavorful sauce beautifully.
  • Quinoa: For a healthier and more nutritious option, serve with cooked quinoa. Its nutty flavor complements the stew.
  • Mashed Potatoes: Creamy mashed potatoes provide a comforting and familiar side that pairs well with the rich stew.
• Traditional Peruvian Sides:
  • Papa a la Huancaína: Serve a side of Papa a la Huancaína (Peruvian Potatoes with Spicy Cheese Sauce) for an authentic Peruvian experience. The creamy, slightly spicy sauce adds another layer of flavor.
  • Ensalada Rusa (Russian Salad): Despite its name, Ensalada Rusa is popular in Peru. This potato and vegetable salad with mayonnaise provides a refreshing contrast to the rich stew.
  • Salsa Criolla: A vibrant and tangy Salsa Criolla (Peruvian Onion Salad) made with red onions, tomatoes, cilantro, and lime juice adds a zesty counterpoint to the hearty stew.
• Bread for Sopping:
  • Crusty Bread: Serve with crusty bread or rolls for soaking up every last bit of the delicious stew sauce.
  • Peruvian Bread Rolls (Panes): If you can find or make them, Peruvian bread rolls would be a perfect authentic touch.
• Garnishes and Toppings:
  • Fresh Cilantro: Always a must for a fresh, herbaceous finish.
  • Chopped Parsley: Adds another layer of fresh herb flavor.
  • Aji Amarillo Sauce: For those who like extra heat, serve with a side of Aji Amarillo sauce.
  • Lime Wedges: A squeeze of fresh lime juice can brighten the flavors just before serving.

Additional Tips for Perfect Peruvian Beef Stew

To ensure your Peruvian Beef Stew is a resounding success, here are five helpful tips:

1. Quality Beef is Key: Start with good quality beef chuck. Look for well-marbled chuck, as the fat will render down during slow cooking and make the beef incredibly tender and flavorful. Don’t be tempted to use leaner cuts, as they can become dry and tough in a stew.
2. Don’t Skip the Sear: Searing the beef is not just about browning; it’s about building flavor. The Maillard reaction that occurs during searing creates complex, savory notes that are essential to the depth of the stew. Make sure to sear the beef in batches to avoid overcrowding the pot.
3. Ají Panca is Your Secret Weapon: Ají Panca paste is a crucial ingredient for authentic Peruvian flavor. It has a smoky, fruity, and slightly sweet flavor that is unique and irreplaceable. If you can’t find it at your local grocery store, look for it online or at Latin American markets. If absolutely necessary, you can try a substitute like smoked paprika with a touch of sweet paprika and a pinch of cayenne pepper, but it won’t be quite the same.
4. Low and Slow Simmering is Essential: Patience is key when making stew. Simmering the beef low and slow for 2-2.5 hours allows the tough connective tissues in the chuck to break down, resulting in incredibly tender, melt-in-your-mouth beef. Rushing the process will result in tougher beef.
5. Taste and Adjust Seasoning: Seasoning is paramount in any dish, and especially in stews where flavors meld and develop over time. Taste the stew at various stages of cooking and adjust seasoning with salt and pepper as needed. Don’t be afraid to add a little more salt than you think you need – it really brings out the flavors. Taste again at the end and adjust one final time before serving.

Frequently Asked Questions (FAQ)

Q1: Can I make this stew in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Sear the beef and sauté the onions, garlic, and peppers in a skillet as instructed in the recipe. Then, transfer all ingredients (except peas and cilantro) to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender. Add the peas during the last 30 minutes of cooking. Garnish with cilantro before serving. Slow cooking is a great option for busy days!

Q2: I can’t find Ají Panca paste. What can I use as a substitute?

A: Ají Panca paste is essential for the authentic Peruvian flavor. However, if you absolutely cannot find it, you can try a combination of smoked paprika, sweet paprika, and a tiny pinch of cayenne pepper. This will mimic some of the smoky and slightly sweet notes of Ají Panca, but it won’t be a perfect substitute. Ordering Ají Panca paste online is highly recommended for the best results.

Q3: Can I use different vegetables in this stew?

A: Absolutely! Feel free to customize the vegetables to your liking or based on what you have on hand. Other vegetables that would work well include:
* Sweet potatoes (add them along with the Yukon Gold potatoes)
* Turnips (add them along with the Yukon Gold potatoes)
* Green beans (add them towards the end, similar to the peas)
* Corn (add it towards the end for a touch of sweetness)
* Mushrooms (sauté them with the onions and peppers)

Q4: Can I make this stew ahead of time?

A: Yes, Peruvian Beef Stew is actually even better the next day! The flavors meld and deepen overnight in the refrigerator. Make the stew a day or two ahead of time and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave until heated through. This makes it a perfect dish for meal prepping or entertaining.

Q5: Is this stew spicy?

A: This recipe as written is not particularly spicy. Ají Panca paste adds depth and flavor but is not very spicy. Smoked paprika adds a subtle smoky note, not heat. If you want to add some heat, you can:
* Add a minced Ají Amarillo pepper (handle with care, as it can be spicy) along with the bell peppers.
* Add a pinch of cayenne pepper or red pepper flakes to the spice mixture.
* Serve with a side of Peruvian hot sauce, such as Aji Amarillo sauce or rocoto cream, for those who want to add heat to their own bowls.

Enjoy making this delicious and comforting Peruvian Beef Stew! It’s a dish that’s sure to impress your family and friends and transport you to the heart of Peru with every flavorful bite.

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