Peruvian Beef Stew with Savory Lucuma, Ají Panca, and Yellow Potatoes

Instructions

1. 1

   Season the beef with 1 teaspoon of the salt and the black pepper.

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 well colored on several sides. Remove and set aside.

3. 3

   In the same pot, reduce to medium heat and add the red onion. Cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.

4. 4

   Add the ají panca paste, tomato paste, cumin, and oregano. Cook for 2 minutes, stirring, so the paste cooks properly.

5. 5

   Blend the lucuma with the blended tomato and 120 ml (1/2 cup) of the beef stock until smooth. Pour this mixture into the pot and cook for 2 minutes.

6. 6

   Return the browned beef to the pot. Add the remaining beef stock, red wine vinegar, and the rest of the salt. Mix well and bring to a gentle simmer.

7. 7

   Partially cover and cook over low heat for 45 minutes, stirring occasionally, until the beef starts to become tender.

8. 8

   Add the yellow potatoes and continue cooking for 20 more minutes, or until the potatoes are soft and the beef is very tender.

9. 9

   Stir in the peas and cook 5 additional minutes until tender and bright green.

10. 10

    Taste and adjust salt if needed. Turn off the heat, add the fresh parsley, and let rest for 5 minutes before serving.

11. 11

    Serve the stew hot with cooked white rice. If you want to keep it warm in the oven before serving, cover it and place it at 200°F / 95°C for up to 15 minutes.