Peruvian Inspired Hearty Beef Stew

Ingredients

• 500g (1.1 lb) beef chunks 500g (1.1 lb) beef chunks
• 2 liters (8 cups) beef broth 2 liters (8 cups) beef broth
• 2 large potatoes, peeled and quartered 2 large potatoes, peeled and quartered
• 2 large sweet potatoes, peeled and cut into chunks 2 large sweet potatoes, peeled and cut into chunks
• 2 ears of corn, husked and cut into thirds 2 ears of corn, husked and cut into thirds
• 2 carrots, peeled and cut into chunks 2 carrots, peeled and cut into chunks
• 1 leek, sliced 1 leek, sliced
• 1 onion, quartered 1 onion, quartered
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons Peruvian yellow chili paste 2 tablespoons Peruvian yellow chili paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the beef broth to a boil over medium heat.
2. 2.
   Add the beef chunks, onion, garlic, Peruvian yellow chili paste, cumin powder, and dried oregano to the pot. Season with salt and pepper.
3. 3.
   Reduce the heat to low and simmer for 1 hour, or until the beef is tender.
4. 4.
   Add the potatoes, sweet potatoes, carrots, leek, and corn to the pot. Continue simmering for an additional 30 minutes, or until the vegetables are cooked through.
5. 5.
   Remove the pot from heat and let it rest for a few minutes.
6. 6.
   Serve the Sancochado hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef chunks — Choose a tender cut of beef, such as chuck or sirloin, and trim off any excess fat before cooking.
• Peruvian yellow chili paste — If you can't find Peruvian yellow chili paste, you can substitute it with a mix of yellow bell pepper and a small amount of chili powder for a milder heat.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice to each serving.
• If you prefer a thicker broth, you can mash some of the cooked potatoes and sweet potatoes with a fork before serving.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.
• Serve the Sancochado with a side of Peruvian salsa criolla for an added burst of freshness.

Serving advice

Serve the Sancochado in deep bowls, making sure to include a generous amount of broth, beef, and vegetables in each serving. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To enhance the presentation, arrange the beef chunks, potatoes, sweet potatoes, and corn in an appealing manner on top of the broth. Sprinkle some chopped cilantro over the dish for an attractive finishing touch.