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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


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