Bolivian Pampaku Stew

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 22g, 4g
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the ground cumin, paprika, and dried oregano to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned beef to the pot and pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the beef is tender.
5. 5.
   Add the diced potatoes, sliced carrots, diced bell pepper, and frozen peas to the pot. Simmer for an additional 20 minutes, or until the vegetables are cooked through.
6. 6.
   Season with salt and pepper to taste. Adjust the seasoning according to your preference.
7. 7.
   Serve the Pampaku Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or stewing beef.
• Frozen peas — If fresh peas are available, they can be used instead of frozen peas. Simply blanch them before adding to the stew to ensure they are cooked through.

Tips & Tricks

• To enhance the smoky flavor, you can add a small amount of smoked paprika to the stew.
• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper.
• Serve the Pampaku Stew with a side of Bolivian-style rice for a complete meal.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Feel free to customize the vegetables based on your preference or seasonal availability.

Serving advice

Serve the Bolivian Pampaku Stew in deep bowls, allowing the rich broth to surround the tender beef and vegetables. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the stew with warm crusty bread to soak up the flavorful broth.

Presentation advice

Present the Pampaku Stew in a traditional Bolivian pottery bowl or a rustic earthenware dish to showcase its cultural roots. Sprinkle some additional paprika or cumin on top for an extra touch of color and aroma. Serve with a side of Bolivian-style rice and a basket of warm bread to complete the presentation.