Peruvian Beef Stew | Low Sodium Stew Recipe

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Peruvian Beef Stew

Peruvian Beef Stew
Peruvian Beef Stew

This Peruvian Stew recipe does not go in the quick and easy category.  There are some steps to preparing this meal - but it was well worth the effort.  This dish is healthy and filling as well as having some delicious spiciness from the the Aji Amarillo chile pepper, one of the premier ingredients in Peruvian cooking.   Cumin is a staple in most Mexican and Latin dishes and adds an earthy flavor.  Besides adding color, the kale provides healthy nutrients and compliments the white beans perfectly. And how can any beef stew go wrong with a little beer added in?

This meal is low in sodium while being an excellent source of fiber, protein and is loaded with healthy nutrients (folate, thiamin, B6 and iron). Oh and did we mention - it was full of delightful flavor!

Helpful hints: 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. If you want more spicy heat then leave the seeds of the Aji Amarillo in.

 Print Recipe

Prep Time: 120 min.
Cooking Time: 150 min.
Category: Stews
Cuisine: South American
  • 1 lb white beans
  • 1 lb of stew beef (we used chuck roast), cut into 1 inch pieces
  • 1 medium orange, juiced
  • 4 strips turkey bacon
  • 1 medium red onion, chopped
  • 4 cloves garlic, chopped
  • 4 or 5 leaves kale, chopped
  • 1 dark beer (about 12 oz)
  • 1 tbsp olive oil
  • 1/2 cup milk
  • Ground Black Pepper Medium Grind to taste
  • 1 teaspoon Ground Cumin
  • 3 aji amarillo, deseeded and chopped or rehydrated Aji Amarillo Chile
  • 2 Bay Leafs
  1. Soak the beans overnight, drain and rinse
  2. In a large pot add the beans and enough water to be 1 inch over the beans
  3. Add bay leafs and cook on medium to medium high heat for 2 hours
  4. In a bowl mix the beef cubes with orange juice and pepper (this is your marinade)
  5. Cover and refrigerate for one hour
  6. In a saucepan, fry bacon on medium high heat until crisp and remove
  7. Let drain on paper towels, chop and set aside
  8. Add the onion to the saucepan and cook until soft for 5 minutes
  9. Add half the garlic and cook 1 minute until fragrant
  10. Add the aji amarillo, bacon, cumin, bay leaf and pepper and cook 1 minute or until fragrant
  11. Add the contents of the saucepan to the beans stirring well
  12. Add milk and stir
  13. Bring to a boil, then reduce heat to a simmer, cover and continue to cook
  14. Take the beef from the marinade and pat dry with paper towels
  15. Heat olive oil in sauté pan and sear the beef on all sides
  16. In another heavy pot, add olive oil and heat over medium-high heat
  17. Add the onion and cook until soft, about 5 minutes
  18. Add the other half of the garlic and the other half of the aji amarillo and cook until fragrant, about one minute
  19. Add the meat, beer and kale
  20. Bring to a boil, turn heat to low, cover and let simmer for 45 minutes or until the meat is tender
  21. Serve beans and meat with rice (optional) topped with fresh chopped cilantro