Estofado de Carne (Peruvian Beef Stew)
Tags: Chef Enthusiast, Home Cooking, Regional, Traditional, Summer
Chef José Luis Chavez recommends slow-cooking this comforting beef stew for up to six hours, letting the flavors meld and the meat reach melt-in-your-mouth tenderness. “The flavors continue to develop and deepen,” he says, noting the dish often tastes even better the next day. Versatile and rich, it can also be made with chicken—or a mix of beef and pork for added depth.
Ingredients
- Beef (chuck, stew meat, or short ribs): 500 g (cut into chunks)
- Large potatoes: 2 (peeled and halved)
- Large carrot: 1 (sliced)
- Large red onion: 1 (finely chopped)
- Ripe tomatoes: 2 (peeled and chopped)
- Garlic cloves: 2 (minced or crushed)
- Green peas: 1/4 cup
- Red wine (optional): 1/4 cup
- Bay leaf: 1
- Parsley or cilantro: 1 sprig
- Beef broth: 1 cup
- Vegetable oil: dash
- Salt, black pepper, and ground cumin to taste: to taste
- Ají panca paste (Peruvian red chili paste): 1 tbsp
- Ají amarillo paste (optional, for more heat): 1 tbsp
Created by: Chris
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Instructions
- In a large pot, heat some vegetable oil over medium heat.
- Sear the beef chunks until browned on all sides.
- Remove and set aside.
- In the same pot, add more oil if needed and sauté the chopped onion until translucent.
- Add garlic, ají panca, ají amarillo (if using), cumin, and black pepper.
- Cook for –minutes until fragrant.
- Add the tomatoes and cook until thickened into a sauce.
- Return the beef to the pot.
- Add red wine (if using), bay leaf, and broth.
- Cover and simmer on low for about minutes, or until beef is tender.
- Add potatoes, carrots, and peas.
- Simmer for about more minutes, until potatoes are cooked but not falling apart.
- Taste and adjust seasoning.
- Remove the bay leaf.
- Serve hot with fluffy white rice.
- Optional garnishes: hard-boiled egg slices or black olives.