Recipe

Peruvian Tocosh Stew

Andean Delight: A Hearty Tocosh Stew

4.2 out of 5

Indulge in the flavors of Peru with this authentic Tocosh Stew. This traditional dish from the Peruvian cuisine showcases the unique ingredient, tocosh, which adds a distinct tangy flavor to the stew.

Potato Dish› Tocosh

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Preparation time

20 minutes

Cooking time

2 hours

Total time

2 hours and 20 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Gluten-free, Dairy-free, Paleo, Low-carb, High-protein

Allergens

N/A

Not suitable for

Vegan, Vegetarian, Keto, Nut-free, Egg-free

Ingredients

500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
200g (7 oz) tocosh 200g (7 oz) tocosh
2 onions, chopped 2 onions, chopped
4 cloves of garlic, minced 4 cloves of garlic, minced
2 tablespoons vegetable oil 2 tablespoons vegetable oil
2 teaspoons ground cumin 2 teaspoons ground cumin
1 teaspoon paprika 1 teaspoon paprika
1 teaspoon dried oregano 1 teaspoon dried oregano
4 potatoes, peeled and diced 4 potatoes, peeled and diced
2 carrots, sliced 2 carrots, sliced
1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 12g, 4g
Carbohydrates (total, sugars): 25g, 4g
Protein: 35g
Fiber: 5g
Salt: 1.5g

Preparation

1.
In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2.
Add the beef cubes to the pot and cook until browned on all sides.
3.
Stir in the ground cumin, paprika, and dried oregano, and cook for another minute to release their flavors.
4.
Add the tocosh, potatoes, and carrots to the pot, and pour in the beef broth. Season with salt and pepper to taste.
5.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
6.
Serve the Tocosh Stew hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

Tocosh — Before using tocosh, make sure to soak it in water overnight to remove excess salt and bitterness.

Tips & Tricks

If you can't find tocosh, you can try substituting it with sauerkraut or kimchi for a similar tangy flavor.
For a spicier kick, add a chopped chili pepper to the stew.
Serve the Tocosh Stew with a side of crusty bread to soak up the delicious broth.
Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Tocosh Stew in deep bowls, allowing the aroma to waft through the air. Accompany it with a side of warm bread or steamed rice for a complete and satisfying meal.