“Picante de Carne” or Spicy Beef Stew

Yield: 4-6



  • 1 ½ Lb. medium diced filet mignon or sirloin
  • 2 tablespoons vegetable oil
  • 2 cups small diced red onion
  • 1 tablespoon garlic paste or minced
  • 2 tablespoon yellow Peruvian pepper paste
  • 2 tablespoon red Peruvian pepper paste
  • 1 teaspoon ground cumin
  • 2 cups medium diced red potato
  • ½ cup medium diced carrot
  • 2-3 cups unsalted beef stock
  • ½ cup green peas
  • ½ cup Peruvian corn
  • Salt and ground black pepper, to taste
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  1. Heat 1 tablespoon of oil in a medium pot over medium-high heat.
  2. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
  3. Add the remaining oil to the pot, then add the onions and sauté for about 5-6 minutes.
  4. Add the and yellow and red pepper pastes, and sauté for 3 minutes, until fragrant.
  5. Add garlic and sauté for one minute. Add salt and pepper.
  6. Return the steak to the pot, combine. Then add stock.
  7. Add the potatoes, carrots, and corn. Bring the stew to a simmer, cover, and cook for 8 minutes, or until the potatoes, carrots and corn are cooked.
  8. Add the peas and cook another 3 to 5 minutes.
  9. Sprinkle chopped parsley on top.