Gentle Peruvian Beef Stew with Cilantro Lima Beans and Golden Sweet Potato

Name: Gentle Peruvian Beef Stew with Cilantro Lima Beans and Golden Sweet Potato
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 4
Cuisine: peruana
Ingredients: 1.75 lb beef stew meat, cubed; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 1/4 cups red onion; 4 cloves garlic; 3 tbsp ají amarillo paste; 2 tbsp ají panca paste; 1 1/2 cups fresh cilantro; 1 cup chicha de jora; 2 cups beef stock; 3/4 cup carrot; 3/4 cup green peas; 2 cups cooked lima beans; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 lb 5 oz sweet potato; 1 tbsp lime juice; 2 tbsp scallion

An original Peruvian-inspired dish where beef is slowly braised with cilantro, ají amarillo, ají panca, and chicha de jora until tender, served with creamy lima beans and oven-roasted sweet potato. A homey, aromatic, balanced plate with classic criollo character.

25 minPrep

95 minCook

120 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

800 g beef stew meat, cubed (corte como osobuco deshuesado, chuck or paleta)
8 g salt (divided, or to taste)
2 g black pepper (freshly ground)
30 ml vegetable oil (divided)
180 g red onion (chopped diced small)
12 g garlic (chopped fino)
45 g ají amarillo paste (without semillas si es casera)
30 g ají panca paste (for profundidad and color)
40 g fresh cilantro (leaves and stalks tiernos, licuados después)
250 ml chicha de jora (si no se consigue, ver sustituciones)
500 ml beef stock (hot)
120 g carrot (diced small)
100 g green peas (fresh or congeladas)
400 g cooked lima beans (escurridos si son en conserva)
2 g ground cumin (optional pero tradicional)
1 g dried oregano (lightly frotado entre the dedos)
600 g sweet potato (pelado and in wedges)
15 ml lime juice (freshly squeezed)
20 g scallion (chopped fina for terminar)

Nutrition facts

per serving

515 kcal

Calories

37 g

Protein

33 g

Carbs

26 g

Fat

8 g

Fiber

25 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
1. Season the beef with 4 g (3/4 tsp) of the salt and the black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Blend the fresh cilantro with the chicha de jora until smooth and vividly green. Set aside.
3
3. Heat a heavy pot over medium-high heat with 15 ml (1 tbsp) of oil. Brown the beef in batches for 6 to 8 minutes, moving it only as needed so it develops color. Remove and set aside.
4
4. In the same pot, add the remaining 15 ml (1 tbsp) oil, the red onion, and a pinch of salt. Sauté for 5 minutes until glossy and soft. Add the garlic, ají amarillo paste, ají panca paste, cumin, and oregano; cook for 2 minutes, stirring, until the mixture is fragrant and slightly thickened.
5
5. Pour the blended cilantro and chicha de jora mixture into the pot. Cook over medium heat for 2 minutes so the raw flavor cooks off. Add the browned beef, beef stock, and carrot.
6
6. Once it comes to a boil, reduce to a gentle simmer, cover partially, and cook for 60 minutes, stirring occasionally, until the beef is nearly tender.
7
7. Add the cooked lima beans and green peas. Cook 15 minutes more, without letting it boil too aggressively, until the beans are creamy and the beef is very tender. Adjust with the remaining 4 g (3/4 tsp) salt if needed.
8
8. Meanwhile, preheat the oven to 220°C / 425°F. Toss the sweet potato with the lime juice and 1 tablespoon of the stew cooking liquid for extra flavor. Arrange the wedges on a sheet pan in a single layer.
9
9. Roast the sweet potato for 22 to 25 minutes at 220°C / 425°F, turning halfway through, until golden at the edges and tender inside.
10
10. Turn off the heat and let the stew rest for 5 minutes. Serve the beef with plenty of cilantro lima beans, place the golden sweet potato on the side, and finish with chopped scallion on top.

Chef tips

For deeper flavor, brown the beef well without overcrowding the pot. If the stew thickens too much, add a little more hot stock. Add the lima beans near the end so they keep their shape while releasing some starch.

Substitutions

You can replace the chicha de jora with 200 ml (3/4 cup plus 1 tbsp) of mild lager and 50 ml (3 tbsp) water. Lima beans can be replaced with cooked canary beans, though the result will be different. If you do not have ají panca, use 1 extra tablespoon of ají amarillo paste and a pinch of sweet paprika.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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