Guiso de Carne // Peruvian Beef Stew II

What a delicious stew to serve on a chilly fall day! This is a deliciously seasoned sauce that the beef stews in for enough time to make it melt in your mouth tender.


2 pounds of stew meat, cubed
1 teaspoon of salt
1/2 teaspoon of freshly ground pepper
1 tablespoon of canola oil
1 cup of onion, finely chopped
4 garlic cloves, minced
2 tomatoes, peeled & chopped finely
1 cup of tomato sauce
2 tablespoons of minced parsley
1/2 cup of port wine
1 cup of beef broth
1 pound of white-fleshed potato, peeled and quartered
1/2 cup of fresh peas
1/2 cup of carrot slices
1/4 cup of minced parsley


1. Season beef with salt & pepper. Heat oil over medium heat in a large pot. Add beef to the pot, browning each side for about 3 minutes. Remove the beef from the pot and keep warm.

2. Add onion and garlic to the pot; sautéing for about 4 minutes or until golden in color. Add tomato, tomato sauce and parsley; continue to cook for 3 more minutes.

3. Return beef to the pot, stir to coat. Pour in port wine and broth. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Stir in peas, carrots and potatoes; simmer for 30 more minutes.

Serve with white rice. Sprinkle with minced additional minced parsley.

Yield:  8 servings

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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