Peruvian Beef Stew
This Peruvian Stew recipe takes some time but it is well worth the effort. This dish is healthy and filling, and delivers a fruity, spicy kick thanks to Aji Amarillo Chile Powder. We served this over rice, but it can also go on a hearty piece of crusty bread, over some quinoa or couscous, or on a bed of mashed potatoes or sweet potatoes. You'll want something that can absorb the myriad flavors of this stew's broth, which is complex, savory, and surprisingly tangy.
Helpful hint: Let your orange warm to room temperature to get the most juice from it. A cold orange only delivers about 1/2 as much juice as a warm orange.
Prep Time: 120 min.
Cooking Time: 150 min.
Servings: 10
Cooking Method: Stovetop
Category: Stews
Cuisine: South American
Ingredients:
- 1 pound white beans, soaked overnight and drained
- 2 Organic Bay Leaves
- 1 pound of stew beef--we used chuck roast--cut into 1 inch pieces
- 1 medium orange, juiced
- Ground Black Pepper Medium Grind to taste
- 4 strips bacon
- 1 medium-sized red onion, cut in a 1/2 inch dice, divided
- 4 cloves garlic, minced, divided
- 1 teaspoon Ground Cumin
- 2 Tablespoons Aji Amarillo Chile Powder, depending on taste, divided
- 1/2 cup milk
- 1 Tablespoon olive oil
- 1 - 12 ounce bottle of dark beer
- 4 or 5 leaves kale, ribs removed, roughly chopped
Instructions:
- Put beans in a large pot; cover by 1 inch with water.
- Add Organic Bay Leaves to bean pot and cook at a steady simmer, on medium to medium-high heat, for 1 hour, or until beans have started to turn tender.
- While beans cook, mix the beef cubes in a bowl with orange juice and Ground Black Pepper Medium Grind. Cover bowl and marinate in the refrigerator for at least an hour.
- In a saucepan, fry bacon on medium-high heat until crisp. Let drain on paper towels. When it's cool enough to handle, chop and set aside. Leave some fat for cooking, but drain the pan if there is excessive bacon fat.
- Add half the diced onion to the bacon fat in the saucepan and cook for 5 minutes, until onions are soft but haven't started to turn brown.
- Add half the minced garlic to the saucepan and cook 1 minute, until fragrant.
- Add 1 Tablespoon Aji Amarillo Chile Powder, chopped bacon, and Ground Cumin to the saucepan and cook 1 minute, or until fragrant.
- Add the contents of the saucepan to the pot of seasoned beans.
- Add milk to beans. Stir thoroughly to combine everything.
- Bring to a boil, then reduce heat to a gentle simmer. Cover and continue to cook.
- Take the beef from the marinade and pat dry with paper towels.
- Heat another large pan to medium-high heat. Add olive oil. Add beef and sear on all sides.
- Add the remaining half of the onion and cook until soft, about 5 minutes.
- Add the remaining half of the garlic and Tablespoon of Aji Amarillo Chile Powder and cook until fragrant, about 1 minute.
- Pour beer into beef to deglaze, and let it simmer for a minute or two, until the alcohol cooks out.
- Add beef and beer to bean pot, then add kale.
- Bring to a boil, turn heat to low, cover and let simmer for 45 minutes or until the meat is tender.
- Serve stew with rice (optional) topped with fresh chopped cilantro
