Peruvian Beef And Noodle Stew Recipes
PERUVIAN BEEF AND NOODLE STEW
Categories Beef
Number Of Ingredients 17
Steps:
- PREPARING THE STEW: In a large Dutch oven over medium heat, add in the grapeseed oil. Make sure you've cut your Fullblood Wagyu beef for stewing into 1/2 inch cubes.Season the beef cubes with kosher salt and freshly ground black pepper. Add the Fullblood Wagyu beef into the Dutch oven, and sear it on all sides (2 minutes per side). After the beef is seared, add in the diced yellow and red onions. Cook until the onions are translucent.Then, add in the red wine and minced garlic. Cook for 3 minutes. Add in the diced tomatoes, tomato paste, Aji Mirasol, beef stock, red wine vinegar, and diced potatoes.Cook until the liquid comes up to a boil. Then reduce to a simmer, and cover with the lid. Let the stew simmer for 2 hours or until the potatoes are tender.
- FINAL STEPS: Add in the diced red bell peppers, and fideo noodles. Cook for 5 minutes or until the pasta is tender. Fold in the minced cilantro and evaporated milk. Season to taste with kosher salt and freshly ground black pepper.Divide the stew between bowls, serve, and enjoy!
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5/5 (4)Total Time 30 minsCuisine PeruvianCalories 634 per serving
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- To a dutch oven or deep pot, add the olive oil over medium-high heat. Add the beef. Cook until the beef is mostly brown (breaking it up if it's ground beef). Add the chopped onion and minced garlic. Continue to cook until the beef is gently browned, and onion is translucent.
- Add the stock and oregano leaves. Bring to a boil, then reduce to a simmer. Cover and cook until sweet potatoes are tender (7-10 minutes depending on size of dice).
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2019-05-15 When the meat begins to release its juices, add the tomato finely cut into cubes, and the yellow pepper. Cook for a few minutes and add the potato cubes. Try …
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- First, it is very important to pick the right cut of meat. Although you can choose from many cuts, it’s best to select lean meat. Make sure it’s firm but tender. Our choice is top sirloin, and we prefer to cut it at home to make sure that all meat cubes have a similar size, ideally with cubes of 1.5 to 2 cm. After cutting the meat, rinse and dry with a dish towel
- With the help of a mortar, grind the garlic with the peppercorns, salt and cumin. Crush to get a paste of similar consistency. Next, season the meat with the mixture, rubbing well for a few minutes. Marinate for about thirty minutes in a container covered in the refrigerator.
- Put a deep iron pot or saucepan over medium high heat and add two tablespoons of corn oil. When the pot beings to get very hot, add the cubes of meat little by little, one next to the other, so that all the cubes are in contact with the hot surface of the pot. Cook the cubes on all sides, carefully seal the meat. This will ensure that the flesh has a golden tone and remains juicy inside. When the meat begins to release its juices, add the tomato finely cut into cubes, and the yellow pepper. Cook for a few minutes and add the potato cubes. Try to make the potato cube sizes similar to that of meat cubes.
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- In a soup pot, heat 2 tablespoons of the oil. Add the sirloin and cook over high heat until browned all over; transfer to a plate.
- Heat the remaining 2 tablespoons of oil in the pot. Add the onion, bell pepper and garlic and cook over moderately high heat until softened, about 4 minutes. Add the stock, potato, cumin and bay leaf. Bring to a simmer and cook for 10 minutes.
- Add the noodles and simmer until al dente, about 5 minutes. Return the meat and any accumulated juices to the pot and cook until warmed through, about 1 minute. Discard the bay leaf. Season the stew with salt and pepper, ladle into bowls and serve.
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