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).