Peruvian Beef Stew

This full-bodied stew will bring the crowd running when you lift the lid. Serve stew over rice and garnish with grated lime zest and cilantro leaves.

Romulo Yanes
Country of Origin
Preparation time

4 tbsp. vegetable oil
5 garlic cloves--3 crushed, 2 minced
1 tbsp. ground cumin
Kosher salt and freshly ground black pepper
2 lb. sirloin steak, cubed
1 cup all-purpose flour
1 large onion, diced
1/2 red bell pepper, diced
1 large potato, peeled and diced
1 cup diced carrots
1 bay leaf
2 cups beef broth
1 bunch cilantro, stemmed


1. In a large resealable plastic bag, combine 1 tablespoon of the oil, the crushed garlic, cumin, and salt and black pepper to taste. Place steak in bag and marinate up to 30 minutes.

2. In a shallow dish, combine flour and salt and pepper to taste. Dredge steak and shake off excess.

3. In a large Dutch oven, heat remaining 3 tbsp. oil over high heat. Brown steak on all sides. Transfer to a plate. Reduce heat to a medium and add onion, bell pepper, minced garlic, and additional oil if needed. Cook until tender, about 5 minutes. (Season with extra cumin if desired.)

4. Return steak to pan. Add potato, carrots, bay leaf, and broth. Increase heat to medium-high and bring to a simmer. Reduce heat and cook until meat and potatoes are tender, 15 to 20 minutes.

5. Meanwhile, in a blender, puree cilantro with 1/4 cup water. Add cilantro puree to stew. Cover and simmer for 5 minutes. Season with salt and black pepper to taste and discard bay leaf.