Peruvian Beef For The Crock Pot Recipes

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FLAVORFUL PERUVIAN INSPIRED CILANTRO BEEF STEW



Flavorful Peruvian Inspired Cilantro Beef Stew image

A delicious homemade dish full of flavor and healthy ingredients. Perfect for the entire family to enjoy.

Provided by Ursula Herrera

Categories     dinner

Time 1h10m

Number Of Ingredients 8

1 1/2 pounds organic beef stew meat
1 fresh cilantro bunch chopped
1 onion finely chopped
1 1/2 cups of bone broth (you can use regular broth or water also)
4 small potatoes cut in squares
3 carrots cut in slices
1 cup sweet peas
Olive oil, salt and pepper to taste

Steps:

  • In a large pan in medium-high heat, place a little olive oil and then the onion. Cook for a couple of minutes then add the meat and cook both sides for a couple of mins each. You can add some salt and pepper to taste.
  • In a blender, place the cilantro with the bone broth and blend well.
  • You can now lower the heat to low-medium and add the vegetables and the cilantro broth from the blender. Cook for about 1 hour until the meat and veggies are tender. Add a little more salt if needed.
  • You can also make this dish in a slow cooker. In low for about 4-5 hours.
  • Serve with rice, quinoa, or your favorite side dish.

PERUVIAN BEEF FOR THE CROCK POT



Peruvian Beef for the Crock Pot image

Make and share this Peruvian Beef for the Crock Pot recipe from Food.com.

Provided by Nyteglori

Categories     Steak

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs sirloin strip steaks
1/2 cup apple juice
1/8 cup sherry wine
2 tablespoons minced garlic cloves
4 tablespoons fresh cilantro
2 tomatoes
1/2 red onion
1 red bell pepper

Steps:

  • Cook apple juice, sherry, garlic, cilantro and meat in crock pot on low 4-6 hours.
  • Cut veggies into strips and add to crock pot. Cook on high another hour.
  • Serve over rice.

Nutrition Facts : Calories 77.2, Fat 0.3, Sodium 9.1, Carbohydrate 11.4, Fiber 1.8, Sugar 6.8, Protein 1.3

SLOW COOKER PERUVIAN LAMB STEW



Slow Cooker Peruvian Lamb Stew image

Seco de Cordero or Peruvian Lamb Stew is a tender lamb stew slow cooked to perfection with traditional Peruvian ingredients widely available to the home cook. After about 30 minutes initial preparation, your slow cooker finishes this tasty one-pot dish...

Provided by Tamara

Categories     Main Dishes

Time 4h15m

Number Of Ingredients 13

1 bunch cilantro
A drizzle of olive, coconut, or vegetable oil
1 pound boneless lamb - stew meat is perfect!
1 medium red onion, diced
1 teaspoon garlic, minced
1 teaspoon ground cumin
2 teaspoons ají amarillo paste (see notes)
7-8 ounces beer (see notes)
1 cup beef, lamb, chicken broth or stock
1 teaspoon dried oregano leaves
1 cup diced carrot
1 cup frozen and thawed peas (see notes)
sea salt and fresh ground pepper

Steps:

  • Combine cilantro leaves (thin stems are fine) with about 1/2 cup broth or water in a blender or food processor. Purée until smooth.
  • Season cubed lamb with salt and pepper. Sear in the hot oil.
  • Add the onion, garlic, cumin and ají amarillo paste. Cook an additional 4-5 minutes until fragrant and onion softens.
  • Scoop into the slow cooker. Add cilantro purée, beer, broth or stock, oregano leaves, and diced carrots.
  • Cover and cook on "high" 3-4 hours or "low" 6-8 hours.
  • Add peas, season, and taste. Add additional broth or stock as needed. Return to "high" to heat peas through.
  • Garnish with chopped cilantro. Serve with salsa criolla, rice, boiled potatoes, and/or white beans.
  • Enjoy!
  • Combine cilantro leaves (thin stems are fine) with about 1/2 cup broth or water in a blender or food processor. Purée until smooth.
  • To a heavy dutch oven with a cover, add the oil and sear lamb cubes.
  • Add the onion, garlic, cumin and ají amarillo paste. Cook an additional 4-5 minutes until fragrant and onion softens.
  • Add cilantro purée, beer, broth or stock, oregano leaves, and diced carrots. Bring to a simmer and cover. Stir occasionally. Cook 1 to 1 1/2 hours on a simmer.
  • When lamb is tender, add peas, season, and taste. Add additional broth or stock as needed. Return to simmer to heat peas through.
  • Garnish with chopped cilantro. Serve with salsa criolla, rice, boiled potatoes, and/or white beans.
  • Enjoy!
  • Combine cilantro leaves (thin stems are fine) with about 1/2 cup broth or water in a blender or food processor. Purée until smooth.
  • Season cubed lamb with salt and pepper. With Instant Pot on "sauté," add oil and sear seasoned lamb until edges are browned.
  • Add the onion, garlic, cumin and ají amarillo paste. Cook an additional 4-5 minutes until fragrant and onion softens.
  • Add cilantro purée, beer, broth or stock, oregano leaves, and diced carrots. Lock cover. Set to high pressure for 30 minutes, and follow with a 10 minute pressure release.
  • Add peas, season, and taste. Add additional broth or stock as needed. Return to simmer to heat peas through.
  • Garnish with chopped cilantro. Serve with salsa criolla, rice, boiled potatoes, and/or white beans.
  • Enjoy!
  • My favorite side with Seco de Cordero is a simple mushy white beans. I use canned cannelini, but navy or northern are great too. Cook them in olive oil with some sautéed onion, garlic, cumin or oregano, salt and pepper. Use a potato masher to partially mash them.
  • Peruvians are likely to serve this lamb stew with boiled potatoes and white rice (kinda carb heavy!). Simple white rice is perfect!
  • I've not tried it, but I'm guessing quinoa would be a great side as well!
  • As you can see in the photo above, I topped my lamb stew with salsa criolla (my recipe minus the tomato). This would be fairly authentic!

Nutrition Facts : Calories 279 calories, Carbohydrate 14 grams carbohydrates, Fat 10 grams fat, Protein 28 grams protein

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