Peruvian-Style Beef Estofado (Hearty Beef Stew)

Name: Peruvian-Style Beef Estofado (Hearty Beef Stew)
Prep time: 30 min
Cook time: 170 min
Total time: 200 min
Yield: 6
Ingredients: 850 g beef chuck steak cut into 2 cm chunks; 120 g sun-dried chilli paste; 2 tbsp vegetable oil; 3 red onions, finely chopped; 6 clove garlic cloves; 2 500 ml cans of dark beer such as brown ale; 3 bay leaves; 1 bunch coriander, chopped; 1 bunch parsley, chopped; 2 tsp each fennel seeds coriander seeds and cumin seeds, toasted in a dry frying pan; 2 tsp pink peppercorns; 2 tsp dried muña mint; 1.7 l litres beef stock; 6 medium-large Maris Piper or King Edward potatoes, quartered; 60 g ají amarillo paste; 200 g cherry tomatoes; 120 g canned cannellini beans warmed through; 120 g broad beans cooked and peeled; 1 handful handful of mixed chopped herbs

Experience the deep, complex flavors of Peru with this rich beef estofado. Slow-cooked in dark beer and seasoned with aromatic spices and aji amarillo, this tender beef stew is a comforting masterpiece perfect for family gatherings.

Servings6 Portions

Prep Time30 Mins

Cook Time170 Mins

Difficulty

Intermediate

Ingredients

beef chuck steak cut into 2 cm chunks
850 g
sun-dried chilli paste
120 g
vegetable oil
2 tbsp
red onions, finely chopped
3
garlic cloves
6 clove
500 ml cans of dark beer such as brown ale
2
bay leaves
3
coriander, chopped
1 bunch
parsley, chopped
1 bunch
each fennel seeds coriander seeds and cumin seeds, toasted in a dry frying pan
2 tsp
pink peppercorns
2 tsp
dried muña mint
2 tsp
litres beef stock
1.7 l
medium-large Maris Piper or King Edward potatoes, quartered
6
ají amarillo paste
60 g
cherry tomatoes
200 g
canned cannellini beans warmed through
120 g
broad beans cooked and peeled
120 g
handful of mixed chopped herbs
1 handful

Step-by-Step Instructions

Prepare the beef by seasoning the chunks with salt and pepper, then mixing thoroughly with the sun-dried chili paste until well coated. Preheat your oven to 160°C (140°C fan/gas 3).

Heat 1 tbsp of vegetable oil in a large ovenproof pan or Dutch oven over medium-high heat. Sear the beef in batches until evenly browned on all sides, ensuring the pan remains hot enough to prevent the meat from boiling in its own juices. Transfer the browned beef to a separate bowl.

Reduce the heat to medium and add the remaining 1 tbsp of oil. Sauté the finely chopped red onions and garlic for 8-10 minutes until soft and caramelized. Pour in the dark beer and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan.

Return the beef and any accumulated juices to the pan. Stir in the bay leaves, chopped coriander, parsley, toasted seeds (fennel, coriander, cumin), pink peppercorns, and dried muña mint. Cook slowly until most of the liquid has evaporated.