Bolivian Beef Stew with Potatoes

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 4 potatoes, peeled and cubed 4 potatoes, peeled and cubed
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 bay leaf 1 bay leaf
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the beef, minced garlic, ground cumin, dried oregano, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the marinated beef and cook until browned on all sides.
3. 3.
   Add the chopped onion and sliced red bell pepper to the pot. Sauté until the vegetables are softened.
4. 4.
   Stir in the diced tomatoes and cook for a few minutes until they start to break down.
5. 5.
   Add the cubed potatoes, beef broth, and bay leaf to the pot. Bring to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the beef is tender and the potatoes are cooked through.
6. 6.
   Remove the bay leaf and adjust the seasoning with salt and pepper if needed.
7. 7.
   Serve the Bolivian Beef Stew with Potatoes hot, garnished with fresh parsley. Enjoy with fluffy white rice on the side.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or stewing beef. Trim any excess fat before cubing.
• Potatoes — Opt for starchy potatoes like Russet or Yukon Gold, as they hold their shape well during cooking and add a creamy texture to the stew.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the stew during the cooking process.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last 10 minutes of cooking.
• Feel free to customize the vegetables in the stew according to your preference. Carrots, peas, or green beans make great additions.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• This stew tastes even better when reheated, so consider making it in advance for a stress-free meal.

Serving advice

Serve the Bolivian Beef Stew with Potatoes in deep bowls, allowing the rich broth to surround the tender beef and potatoes. Garnish with fresh parsley for a pop of color and serve with fluffy white rice on the side to soak up the flavorful juices.

Presentation advice

To elevate the presentation, sprinkle some additional fresh parsley on top of the stew before serving. You can also serve it with a side of Bolivian-style llajwa sauce, a spicy tomato and chili sauce, for an extra kick of flavor and vibrant color.