Picante a la Tacneña - Spicy Beef Stew from Tacna

Ingredients

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 potatoes, peeled and cut into chunks 2 potatoes, peeled and cut into chunks
• 2 carrots, sliced 2 carrots, sliced
• 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): 15g, 4g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the beef cubes to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the ground cumin, paprika, dried oregano, chili powder, and tomato paste. Cook for a minute to allow the spices to release their flavors.
4. 4.
   Add the diced tomatoes and beef broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beef is tender.
5. 5.
   Add the potatoes and carrots to the pot and continue simmering for another 20 minutes, or until the vegetables are cooked through.
6. 6.
   Finally, add the frozen peas and season with salt and pepper to taste. Cook for an additional 5 minutes.
7. 7.
   Serve the Picante a la Tacneña hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or crusty bread.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results. Trim any excess fat before cutting it into cubes to ensure a leaner stew.

Tips & Tricks

• For an extra kick of heat, add a chopped jalapeño or a pinch of cayenne pepper to the stew.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.
• To save time, you can use pre-cut stewing beef instead of cutting it yourself.
• Adjust the spiciness according to your taste preferences by increasing or decreasing the amount of chili powder.
• Leftovers taste even better the next day as the flavors have had time to meld together.

Serving advice

Serve the Picante a la Tacneña in deep bowls, allowing the vibrant red sauce to take center stage. Garnish each serving with a sprinkle of fresh cilantro for a burst of freshness. Accompany the stew with steamed rice or crusty bread to soak up the delicious sauce.

Presentation advice

To make the dish visually appealing, arrange the beef cubes, potatoes, carrots, and peas evenly in the bowl, ensuring a colorful and enticing presentation. Drizzle a little extra sauce over the top and garnish with a sprig of fresh cilantro.