• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 1
    OK

    Peruvian Beef Stew

    This full-bodied stew will bring the crowd running when you lift the lid. Serve stew over rice and garnish with grated lime zest and cilantro leaves.


    Ingredients
    4
    tablespoons
    vegetable oil
    3
    cloves
    garlic, crushed
    2
    cloves
    garlic, minced
    1
    tablespoon
    ground cumin
    kosher salt and freshly ground black pepper
    2
    pounds
    sirloin steak (cubed)
    1
    cup
    all-purpose flour
    1
    large onion (diced)
    1
    red bell pepper (diced)
    1
    large potato (peeled and diced)
    1
    cup
    diced carrots
    1
    bay leaf
    2
    cups
    beef broth
    1
    cilantro (stemmed)
    Directions
    In a large re-sealable plastic bag, combine 1 tablespoon of the oil, the crushed garlic, cumin, and salt and black pepper to taste. Place steak in bag and marinate up to 30 minutes.
    In a shallow dish, combine flour and salt and pepper to taste. Dredge steak and shake off excess.
    In a large Dutch oven, heat remaining 3 tablespoonoil over high heat. Brown steak on all sides. Transfer to a plate. Reduce heat to a medium and add onion, bell pepper, minced garlic, and additional oil if needed. Cook until tender, about 5 minutes. (Season with extra cumin if desired.)
    Return steak to pan. Add potato, carrots, bay leaf, and broth. Increase heat to medium-high and bring to a simmer. Reduce heat and cook until meat and potatoes are tender, 15 to 20 minutes.
    Meanwhile, in a blender, puree cilantro with 1/4 cup water. Add cilantro puree to stew. Cover and simmer for 5 minutes. Season with salt and black pepper to taste and discard bay leaf.

    The base number of servings for this recipe is 1
    OK

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