Provincias de Lima is a rustic Peruvian stew that combines beef, potatoes, and a rich, savory sauce made with aji panca and aji amarillo. It is a beloved home-style dish from the Lima highlands, often served over rice or with boiled potatoes. This recipe delivers a deeply flavorful, comforting meal that is surprisingly simple to make, using ingredients that are increasingly available in international markets.
Ingredients
- 2 lbs (900 g) beef chuck or round, cut into 1.5-inch cubes
- 3 tbsp (45 ml) vegetable oil
- 1 large red onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp (30 g) aji panca paste
- 1 tbsp (15 g) aji amarillo paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 2 bay leaves
- 4 cups (960 ml) beef broth
- 2 lbs (900 g) Yukon Gold or yellow potatoes, peeled and cut into large chunks
- 1 cup (150 g) frozen peas
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Season the beef cubes generously with salt and pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the beef on all sides, about 6-8 minutes per batch. Transfer the beef to a plate and set aside.
- In the same pot, reduce heat to medium. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the aji panca paste, aji amarillo paste, cumin, and oregano. Cook for 2 minutes, stirring constantly, to deepen the flavors and cook out the raw paste taste.
- Return the beef to the pot. Add the bay leaves and pour in the beef broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour, or until the beef is becoming tender.
- Add the potato chunks to the pot. Continue to simmer, covered, for another 20-30 minutes, until the potatoes are fork-tender and the stew has thickened slightly.
- Stir in the frozen peas and cook for 5 more minutes. Taste and adjust seasoning with salt and pepper. Remove the bay leaves.
- Serve hot, garnished with fresh cilantro if desired.
Tips
- Substitutions for aji peppers: If you can’t find aji panca or aji amarillo paste, substitute with 1 tbsp of smoked paprika mixed with 1 tsp of tomato paste for aji panca, and use 1 tsp of habanero or jalapeño (with seeds removed) for aji amarillo. The flavor will be different but still delicious.
- Don’t rush the browning: Properly browning the beef in batches is crucial for developing deep, rich flavor. Avoid overcrowding the pan, which steams the meat instead of browning it.
- Cut potatoes uniformly: Cutting the potatoes into similar-sized chunks ensures they cook evenly. If you prefer a thicker stew, mash a few potato pieces against the side of the pot before adding the peas.
- Make it ahead: This stew tastes even better the next day as the flavors meld. It’s a great make-ahead meal for busy weeknights.
Serving Suggestions
Serve Provincias de Lima over steamed white rice to soak up the rich, savory sauce. For a traditional touch, add a side of boiled corn (choclo) or a simple green salad with lime vinaigrette. It also pairs well with warm crusty bread for dipping.
Variations
- Chicken version: Replace the beef with boneless, skinless chicken thighs. Brown them briefly, then follow the same steps, reducing the simmering time to 30 minutes before adding potatoes.
- Vegetarian option: Omit the beef and use vegetable broth. Add extra vegetables like carrots, zucchini, and bell peppers. Increase the amount of aji amarillo for a spicier kick.
- Add aji limo: For a spicier stew, add a finely chopped aji limo (or a pinch of cayenne) along with the garlic.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop. To reheat, place in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. The stew also freezes well for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stove.
Frequently Asked Questions
What is aji panca and where can I find it? Aji panca is a dark red, mildly spicy Peruvian chili pepper. It is commonly sold as a paste in Latin grocery stores or online. If unavailable, you can substitute with a combination of smoked paprika and tomato paste to mimic its color and smoky flavor.
Can I use a different cut of beef? Yes, beef chuck, round, or brisket are all good choices for stewing. They become tender with slow cooking. Avoid lean cuts like sirloin, which can dry out.
How do I thicken the stew? If the stew is too thin for your liking, you can mash a few of the cooked potatoes against the side of the pot and stir them in. Alternatively, mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir it into the simmering stew until it thickens.
Can I make this in a slow cooker? Yes, brown the beef and sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, adding the potatoes in the last 2 hours of cooking.
What is the difference between aji panca and aji amarillo? Aji panca is mild and smoky, while aji amarillo is fruity and noticeably spicier. Together they create a balanced, complex flavor profile. If you can only find one, use aji amarillo for more heat or aji panca for a milder, smokier stew.
Is this dish traditionally served with rice? Yes, white rice is the classic accompaniment in Lima, but it is also often served with boiled potatoes or yuca. The sauce is meant to be soaked up by the starch.
Related
- Pakora Recipe: Crispy Onion Fritters
- Oats Khichdi Recipe (Easy One-Pot Comfort Food)
- Mushroom Pakora Recipe (Crispy, Spiced & Easy)
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