Recipes
Recipes
Peruvian Beef stew
A traditional beef stew with tender chunks of beef and vegetables in a savoury gravy.
Share
Ingredients
Yield: 4 portions
- 15 ml Oil
- 720 g Beef brisket
- 120 g Onion, chopped
- 5 ml Ground Cumin
- 10 g Garlic minced
- 80 g Golden Cloud Cake flour
- 250 ml Light beer
- 15 g Fresh Coriander, chopped
- 250 ml Hot water (mixed with Benny to create stock)
- 1 sachet Benny stock powder
- 1 Jalapeno pepper
- 100 g All Gold Tomato paste
- 300 g Potatoes, peeled quartered
- 200 g Sugar snap peas
- TT Salt and pepper
Method
- Add vegetable oil to a pot over high heat.
- Coat the beef in the flour and add the beef in batches to brown.
- Once beef is browned reduce heat and add onions, cumin, garlic, jalapeno and sauté until fragrant.
- Deglaze with Benny stock and beer, adding the browned beef, All gold Tomato paste, coriander and potatoes.
- Cover and simmer until tender, add in the sugar snap peas.
- Adjust seasoning and serve with crusty bread to sop up all the sauce.
