Distrito Judicial de Lima is a hearty Peruvian beef stew named after the capital’s judicial district, known for its rich, savory broth and tender beef. This recipe works because it layers deep flavors from marinated beef, aji amarillo, and a blend of spices, simmered slowly until the meat is fall-apart tender. It’s a comforting, satisfying dish that brings the taste of Lima to your kitchen.
Ingredients
- 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
- 3 tbsp (45 ml) vegetable oil
- 2 cups (480 ml) beef broth
- 1 large red onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp (30 g) aji amarillo paste (or substitute 1 tbsp aji panca paste + 1 tsp smoked paprika)
- 1 tbsp (15 g) tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 1 cup (240 ml) dark beer (e.g., stout or porter)
- 2 medium potatoes, peeled and cubed (about 2 cups / 300 g)
- 1 cup (150 g) frozen peas
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the beef cubes generously with salt and pepper. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 5-7 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 amarillo paste, tomato paste, cumin, and oregano. Cook for 2 minutes, stirring constantly, to toast the spices.
- Pour in the dark beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.
- Return the beef to the pot. Add the beef broth and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours, or until the beef is almost tender.
- Add the cubed potatoes and continue to simmer, covered, for another 30 minutes, or until the potatoes are fork-tender and the beef is fully tender.
- Stir in the frozen peas and cook for 5 more minutes. Remove the bay leaves. Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh cilantro.
Tips
- Substitutions: If you can’t find aji amarillo paste, use a mix of aji panca paste and smoked paprika for a similar color and mild heat. For a non-alcoholic version, replace the beer with extra beef broth.
- Browning is key: Don’t rush the browning step; it builds the deep flavor base of the stew. Make sure the pot is hot before adding the beef, and don’t overcrowd the pan.
- Make it ahead: This stew tastes even better the next day. You can make it a day in advance and refrigerate; the flavors will meld beautifully.
- Common mistake: Adding the potatoes too early can cause them to disintegrate. Add them in the last 30 minutes so they hold their shape.
Serving Suggestions
Serve the stew over steamed white rice or with crusty bread to soak up the flavorful broth. A side of boiled or roasted potatoes is also traditional, but since the stew already contains potatoes, rice is a great complement. A simple green salad with a lime vinaigrette balances the richness.
Variations
- Spicier version: Add a finely chopped rocoto pepper or a pinch of cayenne pepper along with the aji amarillo for extra heat.
- Vegetable-rich: Add carrots, celery, or bell peppers along with the potatoes for a heartier vegetable stew.
- Herb twist: Stir in a handful of chopped fresh parsley or oregano at the end for a brighter flavor.
- Slow cooker: After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours, adding the potatoes in the last 2 hours.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for 3-4 days in the refrigerator. To freeze, place in a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed, until heated through to 165°F (74°C).
Frequently Asked Questions
What is aji amarillo? Aji amarillo is a yellow Peruvian chili pepper with a fruity, moderately spicy flavor. It is available as a paste or in whole dried form. If you can’t find it, aji panca paste or a mix of yellow bell pepper and a pinch of cayenne can work as substitutes.
Can I use a different cut of beef? Yes, beef chuck is ideal for stewing because it becomes tender with slow cooking. Other good options include brisket, round, or short ribs. Avoid lean cuts like sirloin, which can dry out.
Do I have to use beer? No, the beer adds depth and a slight bitterness that complements the beef. You can substitute with additional beef broth or even a splash of red wine. For a non-alcoholic version, simply use more broth.
Can I make this in an Instant Pot? Absolutely. Use the sauté function to brown the beef and cook the aromatics, then pressure cook on high for 35 minutes with a natural release. Add the potatoes and cook for another 10 minutes under pressure.
How spicy is this dish? The heat level is mild to medium, depending on the aji amarillo paste you use. If you are sensitive to spice, start with less paste and adjust to taste.
Can I add other vegetables? Yes, this stew is versatile. Carrots, green beans, or even corn are great additions. Add them with the potatoes so they cook through without becoming mushy.
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