Peruvian Spicy Beef Stew

Ingredients

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 cup frozen peas 1 cup frozen peas
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef stew meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the aji amarillo paste, cumin powder, paprika, and dried oregano. Cook for an additional 2 minutes to allow the spices to release their flavors.
4. 4.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the beef is tender.
5. 5.
   Add the diced potatoes and sliced carrots to the pot. Continue to simmer for another 20 minutes or until the vegetables are cooked through.
6. 6.
   Stir in the frozen peas and cook for an additional 5 minutes.
7. 7.
   Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Aji amarillo paste — Aji amarillo is a Peruvian yellow chili pepper with a unique flavor. If you can't find the paste, you can substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for heat.
• Beef stew meat — Choose a tender cut of beef suitable for slow cooking, such as chuck or round roast. Trim any excess fat before cubing the meat for the stew.

Tips & Tricks

• For an extra kick of heat, add a small amount of minced fresh aji amarillo pepper to the stew.
• Serve the stew with a side of steamed white rice to soak up the flavorful sauce.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Peruvian Spicy Beef Stew hot in deep bowls. Garnish with fresh cilantro for a burst of freshness. Accompany it with a side of steamed white rice to complete the meal.

Presentation advice

To enhance the presentation, sprinkle some additional paprika on top of the stew before serving. The vibrant red color of the stew, combined with the green cilantro garnish, creates an appealing visual contrast.