Beef Stew – Estofado de Carne

Yield 6-8


  • 2Lb. Top Sirloin steaks
  • 2 tablespoon vegetable oil
  • 1 cup small diced red onion
  • 1 Tbsp. Minced garlic
  • 1 Tbsp. Aji Amarillo
  • 2 Tbsp. Aji Panca
  • 1 teaspoon ground cumin
  • 1 cup tomato sauce
  • ½ cup red wine
  • 2 bay leaf
  • 3 cups stock or water
  • Salt and pepper to taste
  • 2 medium yellow potatoes
  • 2 medium carrots
  • ½ cup peas
  • ¼ cup raisins (optional)
  • ¼ cup Botija olives (optional)
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  1. Cut the beef in 2–3-inch pieces. Season with salt and pepper.
  2. Heat the vegetable oil in a large pot over medium heat. Add the beef pieces, a few at a time so they turn golden brown (do not overcrowd it).
  3. Transfer to a bowl and repeat with all the beef. Reserve
  4. In the same pot, sauté the onion for about three minutes, then add aji panca, aji amararillo, and garlic, let cook for about one minute.
  5. Pour the wine and let the alcohol to get evaporated, about two minutes.
  6. Add the tomato sauce, bay leaf, cumin, and broth. Bring it to a boil.
  7. Arrange the pieces of beef back into the pot.
  8. Bring to a boil, taste the salt, lower the heat, put the lid on, and cook for about 1 hour, or until the beef is tender.
  9. Add the vegetables and cook until tender. (If using raisins and olives, do it at this point). Taste for seasoning.

Note: We typically serve this dish with a side of garlicky white rice.