Gulasch de ternera con cilantro (inspirado en la cocina peruana)

Ingredientes

• 2 tablespoon cooking oil
• 500 grams boneless beef chunks (washed, pat dried and seasoned with salt and pepper)
• 1 bay leaf
• 3 garlic cloves (crushed and grated)
• 1 large red onion (diced finely)
• 1 large tomato (chopped roughly)
• 1 carrot (cut into roundels)
• 1 large potato (chopped into large chunks)
• 100 grams pumpkin (chopped)
• 1 bell pepper (chopped into large pieces)
• 1 teaspoon tomato paste
• 1 teaspoon paprika powder ((use red chilli powder if you can't source this))
• 1 teaspoon cumin powder
• 1/2 cup Fresh coriander leaves (blended with 1/2 cup of water)
• 1 cup water
• 1/3 cup frozen or boiled green peas
• 2 green chillies (chopped)
• Salt and pepper to taste

Preparación

1. 1

   sear beef: Heat olive oil in a deep saucepot and brown the seasoned beef chunks in small batches. Sear the beef cubes on all sides as this will ensure that the meat remains juicy inside. Sear until meat juices start to release.

2. 2

   saute: Add the bay leaf, minced garlic, and chopped onions and sauté until translucent.

3. 3

   season: Add the chopped tomato, tomato paste, and chopped vegetables along with salt, pepper, paprika and cumin powder. Stir and cook for a minute.

4. 4

   boil: Stir in the coriander water and more water to cover the stew and bring this to a boil.

5. 5

   simmer: Adjust the salt and spices and then cook covered for 40 minutes to an hour on low flame or until the beef and all the vegetables are cooked (Do occasionally stir the stew to prevent it from sticking or burning)

6. 6

   Add the frozen green peas for about 5 minutes before the end of cooking and simmer for a few minutes.

7. 7

   serve: Stir in the chopped green chillies and serve warm with steamed white rice!