Chef José Luis Chavez recommends slow-cooking this comforting beef stew for up to six hours, letting the flavors meld and the meat reach melt-in-your-mouth tenderness. “The flavors continue to develop and deepen,” he says, noting the dish often tastes even better the next day. Versatile and rich, it can also be made with chicken—or a mix of beef and pork for added depth.
How to make Estofado de Carne (Peruvian Beef Stew)
01.
Brown the Beef
- In a large pot, heat some vegetable oil over medium heat.
- Sear the beef chunks until browned on all sides.
- Remove and set aside.
02.
Make the Sofrito
- In the same pot, add more oil if needed and sauté the chopped onion until translucent.
- Add garlic, ají panca, ají amarillo (if using), cumin, and black pepper.
- Cook for 5–7 minutes until fragrant.
- Add the tomatoes and cook until thickened into a sauce.
03.
Simmer the Stew
- Return the beef to the pot.
- Add red wine (if using), bay leaf, and broth.
- Stir well.
- Cover and simmer on low for about 40 minutes, or until beef is tender.
04.
Add Vegetables
- Add potatoes, carrots, and peas.
- Simmer for about 20 more minutes, until potatoes are cooked but not falling apart.
05.
Finish and Serve
- Taste and adjust seasoning.
- Remove the bay leaf.
- Serve hot with fluffy white rice.
- Optional garnishes: hard-boiled egg slices or black olives.
