The Corte Superior de Justicia de Lima is a traditional Peruvian stew named after the historic Palace of Justice in Lima, though it is not an official dish—rather, it is a home-style creation that blends Spanish, Indigenous, and African influences. This hearty, slow-cooked beef stew features a rich, savory sauce thickened with bread and seasoned with garlic, cumin, and a hint of vinegar, making it a comforting and satisfying meal. It works because the long simmering tenderizes the beef and melds the flavors into a deeply savory sauce that pairs perfectly with rice or potatoes.
Ingredients
- 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 tsp (5 g) ground cumin
- 1 tsp (2 g) dried oregano
- 2 bay leaves
- 3 tbsp (45 ml) red wine vinegar
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) beef broth, low-sodium
- 2 slices white bread, crusts removed, torn into pieces (about 1 cup / 40 g)
- 1 large potato, peeled and cubed (about 1.5 cups / 200 g)
- 1 cup (150 g) frozen peas
- Salt and black pepper to taste
- Fresh parsley, chopped, 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, sear the beef until browned on all sides, about 5–7 minutes per batch. Transfer the beef to a plate and set aside.
- Reduce the heat to medium. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic, cumin, oregano, and bay leaves; cook for 1 minute until fragrant.
- Stir in the vinegar and tomato paste, scraping up any browned bits from the bottom of the pot. Cook for 1 minute.
- Return the beef to the pot. Pour in the beef broth and bring to a simmer. Reduce the heat to low, cover, and let it gently simmer for 1.5 hours, or until the beef is almost tender.
- Add the bread pieces and stir until they dissolve into the sauce, thickening it. Continue to simmer uncovered for 20 minutes, stirring occasionally.
- Add the potato cubes and simmer for another 15–20 minutes, until the potatoes are fork-tender.
- Stir in the frozen peas and cook for 5 minutes more. Taste and adjust seasoning with salt and pepper. Remove the bay leaves.
- Serve hot, garnished with parsley if desired.
Tips
- Bread as thickener: Use stale or lightly toasted bread for a better texture; fresh bread can make the sauce gummy. If you prefer a gluten-free version, substitute with 2 tablespoons of cornstarch mixed with 3 tablespoons of cold water, added at the end.
- Beef choice: Chuck is ideal for stewing, but you can also use brisket or round. Avoid lean cuts like sirloin, as they may dry out during the long simmer.
- Make ahead: This stew tastes even better the next day. Store it in the refrigerator and reheat gently; the flavors will have melded further.
- Common mistake: Don’t skip browning the beef—it builds the flavor base. Also, avoid boiling the stew; keep it at a gentle simmer to keep the meat tender.
Serving Suggestions
Serve the stew over steamed white rice or alongside boiled potatoes. A side of fried plantains or a simple green salad with lime vinaigrette complements the rich sauce. For a traditional touch, add a spoonful of ajà amarillo paste for extra heat.
Variations
- Chicken version: Replace beef with bone-in chicken thighs; reduce simmering time to 45 minutes, and ensure chicken reaches 165°F (74°C) internally.
- Vegetarian: Substitute beef with 2 cups of cubed butternut squash and use vegetable broth; skip the browning step and sauté vegetables directly.
- Spicy: Add 1–2 teaspoons of ajà amarillo paste or a chopped rocoto pepper along with the onion for a Peruvian kick.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking; they will keep for 3–4 days. To freeze, place in a freezer-safe container for up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the sauce has thickened too much. Ensure it reaches a simmer before serving.
Frequently Asked Questions
Can I use a slow cooker? Yes, after searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add the bread and potatoes in the last hour.
What if I don’t have red wine vinegar? Use apple cider vinegar or white wine vinegar; they will slightly change the flavor but still work well.
Can I make it without bread? Yes, you can omit the bread and instead blend a cup of the stew’s liquid with 2 tablespoons of flour or cornstarch, then stir it back in to thicken.
How do I know the beef is done? The beef should be fork-tender and easily shred with a fork. If it’s still tough, continue simmering for another 15–20 minutes.
Is this dish spicy? Traditionally it is mild; heat comes from optional additions like ajà amarillo. Adjust to your preference.
Can I add other vegetables? Absolutely—carrots, green beans, or bell peppers work well. Add them with the potatoes to ensure they don’t overcook.
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