This week I heard from Maria Bermudez. This recipe is like the one her grandmother prepared.
1/2 cup vegetable oil
1 1/2 pounds boneless beef chuck roast, cut in 2×2 inch pieces
1 chopped red onion
2 chopped garlic cloves
1 tablespoon aji amarillo paste
3 cups cilantro leaves
2 cups spinach
2 potatoes, cut in four parts
3/4 cup green peas
3/4 cup diced carrots
Salt and pepper
Heat the oil in a saucepan over high heat, and when it is very hot sear the beef pieces until they are golden brown.
Put the cilantro and spinach in the blender and process with one cup water. Reserve.
Add the onions, garlic and aji amarillo paste to the saucepan; stir and let them cook until the onions are soft and translucent.
Pour the cilantro mix and turn the heat to medium heat. Stir constantly until the water evaporates.
Add one tablespoon of oil, if necessary, to fry the herbs. The cilantro and spinach are going to get a dark green color.
Pour 6 cups of water and simmer over medium-low heat for 2 hours with the lid on. Check constantly and add water as needed. When the meat is fork tender add the potatoes, green peas and carrots; cook uncovered for 15 minutes or until the vegetables are tender. The stew is ready when the veggies are cooked and the juice is reduced. Server with rice and beans.
From: Antonella Delfino@perudelights.com
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