Estofado Norteño de Carne // Northern Peru Beef Stew

Estofado Norteño de CarneSometimes it seems all recipes are considered stew, but Estofado Norteño de Carne is one that seems to stand out to me. I think it is the splash of vinegar in the marinade. Nevertheless, this is a delicious stew that I enjoy making for visitors and family alike!

After a long trip, I love coming home to a clean house but hate coming home to an empty fridge. Typically I go the very same day or early the next morning to the grocery store to fill up my fridge once again. But sometimes, that just isn’t a reality and it is nice to have a few things at home that can be thrown together. That recently happened and somehow, I had all the ingredients for this delicious Estofado Norteño de Carne!

Estofado Norteño de CarneThat being said, I did make some substitutions, exchanging the fresh vegetables for ingredients I had on hand. Instead of fresh, diced tomatoes, I used about 3/4 cup tomato sauce and instead of mincing aji amarillo peppers, I used the aji amarillo paste I had in the fridge. Somehow my fresh cilantro lasted the duration of my time away and the other items, I had in the “pantry” or freezer.

It was a perfect, come together at the last minute, kind of recipe. Estofado Norteño de Carne is something I would highly recommend you plan to make – and not just because it is the only thing available in your freezer and pantry after a long trip!

Estofado Norteño de Carne // Northern Beef Stew

Yield: 8 servings


  • 2 pounds stew meat, cubed
  • 2 cups grated zapallo squash
  • 1 3/4 cups dark beer
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Oil
  • 1 onion, finely diced
  • 4 tomatoes, peeled, seeded and finely diced
  • 2 aji amarillo // Peruvian yellow peppers, seeded and minced
  • 2 pounds of white-fleshed potatoes, peeled and cubed
  • 1 cup of beef broth
  • 1 cup of cilantro, minced or pureed


  1. In a medium bowl, combine beef, zapallo squash, dark beer, vinegar, salt and pepper. Stir to combine. Marinate for at least 30 minutes, stirring occasionally.
  2. Heat oil in a Dutch oven over medium heat. Add onion and aji amarillo peppers; sauté for 4 minutes or until lightly browned. Add tomatoes and continue to cook for 3 minutes. Stir in marinated meat along with squash and vinegar. Bring to a boil, lower heat and simmer for 45 minutes.
  3. Add potato (be sure liquid come close to covering added potato - if not, add just a bit of water to level it off), continue to simmer until potatoes are tender, about 20 minutes. Add cilantro, stirring to combine.
  4. Serve with white or brown rice.


This recipe is commonly made with more vinegar, but we like the flavor with more dark beer and less vinagre. If you prefer, use 1 cup vinegar and 1 cup dark beer. Or, no vinegar and 2 cups of dark beer.

For other delicious Peruvian recipes, check out the list of 101 Reasons to Eat in Peru!

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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1 Response

  1. April 2, 2013

    […] for how easy they are to make! Are you wondering about that delicious stew in the pictures? That is Estofado Norteño de Carne – a Northern Peruvian Beef […]

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