It’s that Peruvian beef stew I’ve been promising

……..or at least, my take on it!

IMG_2790Life has been busy so the blog has fallen by the wayside again. I hope you have been keeping up with my foodie exploits on Instagram and Facebook. Have you also checked out the healthy lifestyle community I’ve set up with my friend Jani? If not, you should! It’s so much more than food www.barbellmomma.com.

Anyway, the kids have me running around like a looney. I’m not complaining. Okay, that’s a lie, maybe sometimes! I know they grow up way too quickly but some days I get this urge to hide under the duvet for a few hours. They always give me time to meditate but that’s usually when the other half calls me LOL. I actually and seriously hid behind a screen in the house the other day. I know, crazy but it’s true. I heard them all shouting on me but I just didn’t answer. When my husband took them outside to hunt me down, I sat down on the couch and took a big deep breath. Anyway, enough of my life. I’ve been promising you my take on my friend Perla’s Peruvian beef stew. Here it is!

Ingredients – Serves 4

  • 1 1/2 to 2lbs of beef (I use flank steak)

Beef seasoning

  • 1 teaspoon of smoked paprika
  • ½ teaspoon of garlic granules
  • ¼ teaspoon of onion powder
  • salt and black pepper

Other ingredients

  • 1 onion
  • 4 cloves of crushed garlic
  • 400g tin of chopped tomatoes
  • 4 large vine ripened tomatoes, quartered
  • 3 tablespoons of soy sauce or coconut aminos (I use the aminos)
  • Coconut oil, olive oil or melted butter for browning the beef
  • 2 tablespoons of all purpose flour or tapioca flour or cornstarch to dust the beef (optional – creates a thicker sauce though)
  • 4 medium white potatoes or sweet potatoes cut into wedges
  • Oil to fry or roast the potatoes
  • Chopped oregano, basil and cilantro to garnish

Equipment

You’ll need a wok and a shallow pan.

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Method

  1. Mix together the beef seasoning.
  2. Chop the flank steak into thin slices and put this into a large freezer bag with the beef seasoning and 2 tablespoons of the flour of choice and then shake to coat the beef. Tenderize the meat with a meat tenderizer if need be.
  3. Brown the meat in batches in a shallow pan greased with coconut oil or melted butter, setting aside each batch before adding new batch. This keeps the meat tender.
  4. When all the beef is browned, add 2 tablespoons of coconut oil to a wok. Add the onion and sautee until translucent. Add back the beef and the garlic and stir. Add the soy sauce or aminos and stir.
  5. Add the tinned tomatoes and bring to a simmer. Simmer for around 20 minutes and then add the tomato quarters. Bring back to a simmer and cover the wok with a lid.
  6. Whilst the beef is simmering, fry your potato wedges in coconut oil. You can also roast the wedges in the oven but if you do this, you need to put them in the oven before you start cooking your beef as they take about 45 to 50 minutes to cook through. I prefer the roasted method but sometimes, time is of the essence.
  7. When the potatoes are cooked, stir them through your stew, add the chopped herbs and you’re good to go. This dish can be ready from scratch in 45 minutes.

I serve this with lots of steamed broccoli or cabbage.

It’s super delicious. Let me know what you think.

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