Beef stew

Ingredients

• 1 kgbeef for stewing, such as shin, brisket or short ribs
• 5medium white potatoes, peeled and cut into cubes
• 2large carrots, sliced
• 1large red onion, finely chopped
• 2medium tomatoes, grated or blended
• 3 clovesgarlic, chopped
• 120 mlfresh or frozen green peas
• 120 mlshelled sweetcorn
• 120 mlred wine (optional)
• 960 mlbeef stock, homemade or made from a stock cube
• 2 tablespoons (30 ml)ají panca paste
• 1 teaspoon (5 ml)ground cumin
• 1 teaspoon (5 ml)dried oregano
• 1bay leaf
• to tastesalt and black pepper
• to tastevegetable oil
• to tastefresh parsley, chopped

Instructions

1. 1

   Brown the beef

   Cut the beef into medium-sized pieces. Heat a drizzle of vegetable oil in a large pot and brown the beef on all sides. Remove it from the pot and set aside.

2. 2

   Make the sofrito

   In the same pot, fry the onion, garlic and grated tomatoes until well browned and fragrant. Stir in the ají panca paste, cumin and oregano.

3. 3

   Add wine

   Return the browned beef to the pot. For a deeper flavour, add the red wine and let it cook for a few minutes so the alcohol evaporates.

4. 4

   Simmer the beef

   Add the hot beef stock, bay leaf and salt to taste. Cook over a medium-low heat for 40 minutes, or until the beef is tender.

5. 5

   Add vegetables

   Stir in the potatoes, carrots, sweetcorn and peas. Cook for a further 25 minutes, until the potatoes are soft and the stew has thickened.

6. 6

   Season and serve

   Taste and adjust the seasoning with salt and pepper. Remove the bay leaf, serve piping hot and scatter over the chopped fresh parsley.

What is Peruvian beef stew?

Known as estofado de res, this Peruvian home-style stew combines beef and vegetables in a seasoned broth. Its ingredients reflect familiar Andean staples such as potatoes, alongside tomatoes and ají panca, a mild, fruity Peruvian chilli paste.

This version starts by browning the beef and building a tomato-based sofrito in the same pot. That gives the broth a savoury base, while the potatoes help make it hearty and slightly thick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and sweetcorn provide much of the carbohydrate, while the beef contributes most of the protein and a share of the fat. Serve with a simple salad or extra non-starchy vegetables to balance the hearty stew.

Choosing the beef

Stewing cuts: Shin, brisket and short ribs all suit a long, gentle simmer. Cut the meat into fairly even pieces so they cook at a similar rate.

Browning: Give the pieces space in the pot and brown them on all sides. If the pot is crowded, work in batches so the beef browns rather than steams.

Building the flavour

Sofrito: Cook the onion, garlic and tomato until fragrant and well browned before adding the spices. This step creates the flavour base for the stock.

Ají panca: The paste brings a gentle chilli warmth and deep savoury flavour. Red wine is optional; if using it, let it cook for a few minutes before adding the stock.

Getting the texture right

Tender beef: Keep the stew at a gentle simmer during the first 40 minutes. The beef should be tender before the vegetables go in; if it still feels firm, continue cooking until it softens.

Soft potatoes: Add the potatoes with the other vegetables for the final 25 minutes. They should be soft when pierced, while still holding their shape.

Timing the vegetables

Later addition: The potatoes, carrots, sweetcorn and peas go in after the beef has simmered for 40 minutes. This shorter cooking period helps the vegetables keep their texture.

Thick broth: The stew is ready when the potatoes are tender and the liquid has thickened. Stir gently as the vegetables cook so the potato cubes do not break up.

Serving the stew

Fresh finish: Remove the bay leaf and add chopped parsley just before serving. The herbs add a fresh note to the rich, warmly spiced broth.

On the side: Serve it on its own as a filling bowl, or with rice or crusty bread to soak up the sauce. A simple salad can add a crisp contrast.

Recipe notes & tips

• Pat the beef dry before browning to help it colour in the pot.
• Brown the meat in batches if needed, then return all the pieces before making the sofrito.
• Use hot stock when you add it to the pot so the simmer can resume promptly.
• Keep the heat low enough for a gentle simmer rather than a rapid boil.
• Stir carefully after adding the vegetables to keep the potato cubes intact.
• Taste the broth before serving and adjust the salt and pepper.

Variations

• Skip the wine: Leave it out and proceed with the stock for a version without alcohol.
• Add more ají panca: Increase the paste slightly for a deeper chilli flavour.
• Use different potatoes: Choose a firm, waxy variety if you want the cubes to hold their shape.
• Add extra vegetables: Include diced courgette with the potatoes and carrots.
• Serve with rice: Spoon the stew over cooked rice to make the meal more substantial.

Common mistakes to avoid

• Crowding the pot: The beef will steam instead of brown; sear it in batches.
• Boiling hard: A rolling boil can make the meat tough; keep the stew at a gentle simmer.
• Adding vegetables too soon: They may become overly soft; wait until the beef has cooked for 40 minutes.
• Cutting uneven pieces: Different-sized beef chunks cook at different rates; aim for pieces of a similar size.
• Breaking up the potatoes: Vigorous stirring can mash them; fold the vegetables in gently.

How to store

Cool leftovers promptly, then refrigerate in a covered container for up to 3 days. Reheat in a saucepan over a low heat until piping hot, adding a splash of water or stock if the stew has thickened too much.

Frequently asked questions