
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.
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.
Pour in the beef stock and bring the mixture to a gentle simmer. Cover with a tight-fitting lid and transfer to the preheated oven to cook for 1 hour.
Remove the pan from the oven and place it back on the hob. Simmer uncovered over low heat for another hour, or until the sauce has slightly reduced and thickened. Add the quartered potatoes and continue cooking for 15-20 minutes until both the beef and potatoes are fork-tender. Remove from heat, cover, and let rest.
While the stew rests, blanch the cherry tomatoes. Drop them into a small pan of boiling water for 20 seconds, then immediately plunge them into iced water. Once cool, peel away the skins.
Stir the ají amarillo paste into the stew. Garnish with the peeled tomatoes, warmed cannellini beans, broad beans, and a final handful of fresh chopped herbs before serving.
For the most authentic flavor, ensure you toast the fennel, coriander, and cumin seeds in a dry pan until fragrant before adding them to the stew. If muña mint is unavailable, regular dried mint works well as a substitute. This stew tastes even better the next day as the flavors continue to develop.




