Arequipa-style beef matasquita

Ingredients

• 600 gbeef (rump or flank), cut into small cubes
• 1red onion, finely diced
• 2 clovesgarlic, ground
• 3 mediumwhite potatoes, peeled and diced
• 2tomatoes, peeled and chopped
• 1 tablespoonground ají panca
• ½ teaspooncumin
• ½ teaspoondried oregano
• to tastevegetable oil
• to tastesalt and pepper
• 120 ml (½ cup)beef stock or water
• to tastechopped coriander, to garnish

Instructions

1. 1

   Cut the beef

   Cut the beef into small, even cubes so they cook uniformly.

2. 2

   Season the beef

   Season the beef with salt, pepper and cumin, then leave it to absorb the flavours for a few minutes.

3. 3

   Fry the aromatics

   Heat oil in a pot and fry the red onion, ground garlic and ají amarillo until the onion is translucent and fragrant.

4. 4

   Brown the beef

   Add the beef to the onion mixture and fry over medium-high heat until the pieces are well browned.

5. 5

   Add the liquid

   Pour in hot water or beef stock to begin cooking the stew and form its sauce.

6. 6

   Add the potatoes

   Stir in the peeled, diced white potatoes.

7. 7

   Simmer until tender

   Cover and cook over medium-low heat for 20–25 minutes, until the beef and potatoes are tender and the sauce has thickened.

8. 8

   Adjust the seasoning

   Taste and adjust the salt and pepper. Add chopped coriander or parsley just before turning off the heat.

9. 9

   Serve the stew

   Serve hot with white rice or boiled yuca. Fried plantain is another suggested accompaniment.

What is Arequipa-style beef matasquita?

Matasquita is a Peruvian stew associated with Arequipa, made with small pieces of meat and potatoes in a seasoned, saucy base. This version combines beef with onion, garlic, chilli and cumin.

Small, evenly cut pieces help the beef and potatoes cook together in the stated simmering time. Serve it with rice or another accompaniment to make a complete meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while the beef supplies most of the protein and contributes fat. Serve a measured portion with vegetables alongside to balance the plate without changing the stew.

Build the flavour base

Onion and garlic: Fry them in hot oil until the onion is translucent and fragrant, as directed. This gives the stew a savoury foundation.

Chilli: The ingredient list specifies ground ají panca, while the method names ají amarillo. These are different chillies, so use the one you intend to cook with and note the discrepancy when following this version.

Choose and cut the beef

Cut size: Make the beef pieces small and similar in size so they cook evenly. The ingredient list suggests rump or flank; the method also mentions tender cuts such as asiento or loin.

Browning: Add the beef after the aromatics and brown it well over medium-high heat, following the method. Avoid crowding the pot if the pieces are not browning.

Get the sauce and potatoes right

Liquid: The ingredient list calls for 120 ml of stock or water, but the method says to add one cup. Use the quantity you prefer, bearing in mind that more liquid may leave the sauce thinner.

Potatoes: Dice the potatoes so they can cook through during the covered simmer. The stew is ready when the potatoes and beef are tender and the sauce has thickened.

Keep an eye on the timing

The recipe gives a total time of 65 minutes, including preparation. Its stated covered simmer is 20–25 minutes over medium-low heat.

Start checking for tenderness at the end of that simmer. If the pieces are not yet tender, continue cooking and check again rather than relying on the clock alone.

What to serve with it

White rice: This is the suggested accompaniment and works well for catching the sauce.

Other sides: The method also suggests boiled yuca or fried plantain. Finish the stew with chopped coriander or parsley for a fresh touch.

Recipe notes & tips

• Cut the beef and potatoes into evenly sized pieces for more consistent cooking.
• Let the onion turn translucent before adding the beef.
• Brown the beef in batches if the pot is too crowded.
• Use hot stock or water when adding the liquid, as the method specifies.
• Check that both the beef and potatoes are tender before serving.
• Add the chopped coriander or parsley just before turning off the heat.

Variations

• Use ají panca: Follow the ingredient list for a version with ground ají panca.
• Use ají amarillo: Follow the method's chilli choice instead, adjusting to your preferred heat.
• Swap the liquid: Use water instead of beef stock for a simpler base.
• Try a different side: Serve with boiled yuca or fried plantain as suggested.
• Finish with parsley: Use chopped parsley in place of coriander for the fresh garnish.

Common mistakes to avoid

• Uneven beef pieces: Cut them to a similar size so they cook at the same rate.
• Crowded pot: Brown the beef in batches so it fries rather than steams.
• Too much liquid: The method and ingredient list differ; add liquid thoughtfully if you want a thicker sauce.
• Hard potatoes: Keep the pot covered and continue simmering until the potatoes are tender.
• Adding herbs too early: Stir in the chopped coriander or parsley just before switching off the heat.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions