Peruvian Beef Stew: Aji Amarillo, Potatoes & Rice

Peruvian beef stew is a slow-simmered, home-style dish of tender beef, potatoes, vegetables, and a warmly seasoned tomato-and-chile sauce, often served with rice. This version uses ají panca for a mellow, fruity chile flavor and cilantro for a fresh finish; recipes vary from household to household, so the seasonings and vegetables are easy to adapt.

Ingredients

3 lb (1.36 kg) boneless beef chuck, cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
3 tbsp (45 ml) neutral cooking oil, divided
1 large yellow onion, about 10 oz (280 g), finely chopped
4 garlic cloves, about 12 g, minced
2 tbsp (30 g) ají panca paste
1 tsp (2 g) ground cumin
½ tsp (1 g) dried oregano
2 tbsp (30 g) tomato paste
1 can (14.5 oz/411 g) diced tomatoes, with their juices
½ cup (120 ml) dry red wine
2½ cups (600 ml) low-sodium beef broth, plus up to ½ cup (120 ml) more if needed
1 bay leaf, about 0.2 g
1 lb (450 g) waxy potatoes, such as Yukon Gold, cut into 1½-inch (4 cm) chunks
2 medium carrots, about 6 oz (170 g), peeled and cut into ½-inch (1 cm) rounds
1 cup (145 g) frozen peas
¼ cup (10 g) chopped fresh cilantro leaves and tender stems
1 tbsp (15 ml) fresh lime juice
6 cups (about 1.1 kg cooked) hot white rice, for serving

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels; dry surfaces brown more readily than damp ones. Season the cubes with the salt and black pepper. Chop the onion, mince the garlic, and cut the potatoes and carrots into similar-sized pieces so they cook at a similar rate. Set the broth, wine, and remaining ingredients near the stove.
Brown the beef in batches. Heat 2 tablespoons (30 ml) of the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Add enough beef to cover the bottom without crowding it. Brown the cubes on two or three sides, turning as needed, for about 6 minutes per batch; transfer them to a plate and repeat, adding the remaining oil if the pot looks dry. Allow about 12 minutes altogether. A good sear adds savory flavor, but the meat does not need to cook through at this stage.
Cook the aromatics and build the sauce. Lower the heat to medium. Add the onion to the pot and cook for 5 minutes, stirring and scraping up browned bits. Add the garlic, ají panca paste, cumin, and oregano; stir for 1 minute, until fragrant. Mix in the tomato paste and cook for 1 minute. Pour in the red wine and simmer for 2 minutes, scraping the pot so the browned flavor dissolves into the liquid.
Start the braise. Stir in the diced tomatoes, 2½ cups (600 ml) broth, and bay leaf. Return the beef and any juices on the plate to the pot. The liquid should come partway up the meat rather than cover it completely. Bring it just to a gentle simmer, then cover the pot and turn the heat to low. Simmer for 1 hour 20 minutes, checking occasionally that the liquid is barely bubbling. If the pot becomes nearly dry, add a little of the extra broth.
Add the potatoes and carrots. Stir in the potato chunks and carrot rounds, cover again, and simmer gently for 25 minutes. Check a potato with a fork: it should be nearly tender, while the beef should be soft enough to pierce easily. If either needs more time, cook for another 5 minutes and check again. Keep the heat low so the potatoes soften without breaking apart in a hard boil.
Finish the stew. Stir in the peas and cook uncovered for 5 minutes. Remove the bay leaf. Check the thickest beef cube with a food thermometer. USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this long braise should take the beef well past that point, and the stew’s final 10-minute stand provides more than the required rest. Stir in the cilantro and lime juice, taste, and adjust the salt and pepper. Let the stew stand off the heat for 10 minutes, then serve over hot rice.

Tips

Choose a braising cut. Chuck has enough connective tissue to become tender during a slow simmer and gives the sauce a full flavor. If using pre-cut stew beef, choose pieces of similar size and trim away only large, hard pieces of fat. Lean steak cuts can turn dry and firm during the long cooking time.
Find a practical ají panca substitute. Ají panca paste is a Peruvian red chile paste with a mild heat and a fruity, earthy flavor; it is sold in some Latin American grocery stores and online. If you cannot find it, use 1 tablespoon (15 g) tomato paste plus 1 teaspoon (5 ml) mild smoked paprika and a small pinch of cayenne. The stew will be less distinctly Peruvian and slightly smokier, so start with less cayenne if you prefer a mild sauce.
Keep the simmer gentle. A rolling boil can toughen the beef and break up the potatoes before the meat is tender. If the sauce is bubbling vigorously even on low, move the pot to a smaller burner or lower the heat. If it looks too thin at the end, simmer uncovered for a few minutes; if it is too thick, stir in broth a few tablespoons at a time.
Season at the end, too. Broth and canned tomatoes vary in saltiness, and the sauce concentrates as it cooks. Taste after the peas and lime go in, then adjust salt, pepper, or lime. The lime should brighten the stew, not make it taste sharply sour.

Serving Suggestions

Serve the stew in shallow bowls with a generous spoonful of hot white rice, making sure each portion gets beef, potatoes, carrots, peas, and plenty of sauce. Rice is useful here because it catches the tomato-rich braising liquid. If you do not want rice, offer crusty bread or boiled potatoes on the side, though the stew already contains potatoes and is filling without another starch.

A simple crisp salad of lettuce, sliced red onion, and tomato adds a cool contrast. You can also put lime wedges and chopped cilantro on the table so everyone can brighten their own serving. For a Peruvian-inspired meal, serve a small dish of ají sauce alongside rather than stirring extra chile into the whole pot; that lets people choose their preferred heat level. This stew is hearty, so a light vegetable side such as steamed green beans or sautéed cabbage is usually enough.

Variations

Use ají amarillo: For a brighter, more noticeable chile flavor, replace the ají panca with 1 to 2 tablespoons (15 to 30 g) ají amarillo paste. It is generally fruitier and can be hotter, so begin with 1 tablespoon if you are unsure. This makes a different flavor profile rather than an exact substitute.

Make it without wine: Replace the ½ cup (120 ml) red wine with the same amount of beef broth and add 1 teaspoon (5 ml) red wine vinegar near the end. The sauce will have less wine depth; the small amount of vinegar brings back some brightness. For a more vegetable-forward pot, replace up to half the beef with 8 oz (225 g) sliced mushrooms, adding them after browning the beef and cooking until their moisture mostly evaporates.

Adjust the vegetables: Green beans or diced bell pepper can be added with the potatoes, while corn kernels can go in with the peas. Keep the total amount of added vegetables close to 2 cups (about 300 g), or add a little broth if the pot becomes crowded and dry. For a thicker sauce, mash a few cooked potato pieces against the side of the pot and stir them in; this thickens the liquid without flour or cornstarch.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. It may thicken as it chills because the potatoes absorb sauce; loosen it with a splash of broth or water when reheating. For longer storage, freeze portions in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator rather than on the counter.

Reheat a portion in a covered saucepan over medium-low heat, stirring gently and adding liquid as needed, until steaming throughout. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. In a microwave, cover the bowl, stir partway through, and check the temperature in more than one spot because the stew can heat unevenly. Avoid repeatedly cooling and reheating the entire pot; warm only the amount you plan to eat.

Frequently Asked Questions

What is Peruvian beef stew called?

Home-style beef stews in Peru may be called estofado de res, but names and recipes vary by household and region. This version is a Peruvian-style braise with ají panca, tomatoes, potatoes, and rice rather than a claim to one fixed or definitive recipe.

Can I make this stew in a slow cooker?

Yes. For the best flavor, brown the beef and cook the onion, garlic, chile paste, and tomato paste in a skillet first, then transfer them to the slow cooker with the wine, tomatoes, broth, and bay leaf. Cook on low until the beef is tender, usually about 7 to 8 hours, then add the potatoes and carrots for the final 2 to 3 hours and the peas for the last 15 minutes. Slow cookers vary, so check that the vegetables are tender and the beef reaches a safe temperature.

Why is my beef still tough?

It may need more time rather than higher heat. Chuck becomes tender as it braises, but the timing varies with the size of the cubes and the pot’s simmer. Keep the liquid at a gentle bubble and continue cooking in 15-minute increments, checking a piece each time. If the pot boiled hard, lower the heat before continuing.

Can I prepare Peruvian beef stew a day ahead?

Yes. Cook the stew, cool and refrigerate it within 2 hours, then reheat it the next day to 165°F (74°C). The flavors have time to mingle, though the potatoes may soften a little more when reheated. Add a splash of broth if the sauce has thickened, and stir in a little fresh cilantro or lime just before serving if you want a fresher finish.

Can I use a different cut of beef?

Beef brisket or boneless short rib can work if cut into chunks, though short rib may make the sauce richer and fattier. Avoid very lean cuts such as tenderloin, which are better suited to quick cooking and can become dry during a long braise. If you use a different braising cut, judge doneness by tenderness as well as time.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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