Cilantro Beef Stew


½ cup corn oil

1 ½ Lb. boneless beef short ribs cut in 2×2 inch pieces

1 chopped red onion

2 Tbsp. garlic paste

1 tablespoon aji amarillo paste

3 cups cilantro leaves

2 cups peas

1 can of beer (pale Ale, Sierra Nevada or similar)

Salt and pepper

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  1. Heat the oil in a saucepan over high heat, sear the beef pieces until they are golden brown.
  2. Put the cilantro in the blender and process with one cup water. Reserve.
  3. Add the onions, garlic and aji amarillo paste to the saucepan; stir and let them cook until the onions are soft and translucent.
  4. Pour half of the cilantro mix and add the short rib pieces. The cilantro is going to get a dark green color. Pour the beer and 6 cups of water and simmer over medium-low heat for 2 hours with the lid on. Check constantly and add water if necessary.
  5. When the meat is fork tender, add the green peas; cook uncovered for 15 minutes or until the peas are tender.
    The stew is ready! Time to add the other half of the blended cilantro, stir, and cover for 2 minutes.
  6. Serve with rice and beans.
  7. Enjoy!!!


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