Spicy beef stew (Picante de carne) from Peru: The Cookbook (page 302) by Gastón Acurio

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Acarroll on May 14, 2025

    Made this a 2nd time, again using pulled pork. I used both panca and rocoto chile paste, and served on cheesy mashed potatoes and topped with pickled onions. The cheesy mashed potatoes sound weird and I'm sure that isn't traditional, but I think it worked! My husband ate his with rice. Used regular frozen peas instead of favas (we don't tend to keep favas around because my son is allergic.) Also forgot the potatoes and parsley... I really need to try with those next time!

  • Acarroll on October 09, 2022

    One of the best things I've ever made. I did make substitutions to accommodate what I had on hand. Used smoked pulled pork from the freezer instead of beef. Couldn't find the ricoto but used a tbsp or 2 more of the panca chile paste. My potatoes had gone bad so I didn't use them, and I also didn't have parsley. In the future I would try cilantro instead of the parsley and include the potatoes. I mixed some pickled onions with aji amarillo paste to top the stew, and served over white rice. It had quite the kick, and I thought it would be too spicy for my husband, but he loved it. This is going in our Favorites.

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