Estofado Norteño de Carne // Northern Peru Beef Stew
Sometimes 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!
That 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!
- 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
- 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
- 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.
- 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.
- 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.
- 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.