Andean Beef Stew with Mashua, Tree Tomato and Toasted Quinoa

Instructions

1. 1

   1. Season the beef with salt, black pepper, ground cumin, and annatto powder. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a heavy pot over medium-high heat and add the oil. Brown the beef in batches for 6 to 8 minutes, until deeply colored. Remove and set aside.

3. 3

   3. In the same pot, reduce to medium heat and add the red onion, garlic, and green bell pepper. Sauté for 5 minutes, stirring, until the onion turns translucent.

4. 4

   4. Add the chopped tomato and cook for 4 more minutes until it forms a thick refrito.

5. 5

   5. Stir in the blended tree tomato and peanut paste. Mix constantly for 2 minutes so the sauce becomes smooth and well combined.

6. 6

   6. Return the beef to the pot and pour in the beef broth. Once it reaches a gentle boil, partially cover and cook over low heat for 40 minutes, stirring occasionally.

7. 7

   7. Add the mashua and cook 20 minutes more, or until the beef is tender and the mashua is cooked through but still holds its shape. If needed, adjust with a little more hot water or broth.

8. 8

   8. Meanwhile, preheat a wide skillet or an oven tray. If using the oven, preheat it to 350 °F / 175 °C. Place the rinsed and drained quinoa in the dry pan or tray and toast for 4 to 6 minutes over medium heat, or 8 minutes in the oven, stirring once, until nutty and fragrant.

9. 9

   9. Transfer the toasted quinoa to a saucepan, add the water and a pinch of salt, and cook over medium heat until it boils. Lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

10. 10

    10. Finish the stew with cilantro, mint, and lime juice. Cook 1 more minute, taste, and adjust salt if needed.

11. 11

    11. Serve the stew hot with the toasted quinoa. Divide the sauce, beef, and mashua evenly so each serving is balanced.