Country: Peru Region / Locale: Peruvian Servings: Serves 4

Ingredients

• beef chuck – 2 lbs / 900 g
• vegetable oil – 3 tbsp / 45 ml
• white onion – 1 large, finely chopped
• garlic cloves – 4, minced
• cilantro – 1 bunch / 100 g, blended with a little water to form a paste
• red bell pepper – 1, chopped
• cumin – 1 tsp / 2 g
• ground achiote (annatto) – 1/2 tsp / 1 g
• beer – 1 cup / 240 ml
• chicken broth – 2 cups / 480 ml
• potatoes – 2 large, peeled and cubed
• peas – 1 cup / 150 g
• salt – to taste
• black pepper – to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the beef chuck pieces and sear until browned on all sides. Remove and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté until translucent.
3. Stir in the cilantro paste and red bell pepper, cook for a few minutes until fragrant.
4. Add the cumin and ground achiote, stirring to combine the spices with the vegetables.
5. Return the beef to the pot, pour in the beer and chicken broth, and bring to a simmer.
6. Add the cubed potatoes, cover, and cook for about 45 minutes to an hour on low heat until the beef is tender.
7. Add the peas in the last 15 minutes of cooking. Season with salt and pepper to taste.
8. Serve hot, garnished with additional chopped cilantro if desired.

Substitutions

• beef chuck -> lamb or pork
• beer -> chicha or non-alcoholic malt beverage
• achiote -> paprika

Enhancements in the Next Evolution

• Marinate the beef for a few hours in the cilantro paste, beer, and spices to enhance the flavor.
• Add a splash of lime juice for acidity just before serving.
• Incorporate some diced carrots for additional sweetness and color.