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Picante de Res

A warming Peruvian beef stew with a fiery kick from red chilies, garlic, and aji paste. Tender beef braised in a rich, spicy sauce and served with boiled potatoes.

110 minMediumServes 4580 cal/serving

PeruvianDinnerStovetopStandard

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Ingredients

  • 3 lbs beef chuck roast, cubed
  • 1/4 cup aji panca paste (or red chili paste)
  • 1 medium onion, diced
  • 8 cloves garlic, minced
  • 1 tsp cumin, ground
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 2 lbs waxy potatoes, chunked
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Heat 3 tbsp olive oil in a large pot over medium-high heat. Season 3 lbs cubed beef chuck roast with 1 tsp salt and 1/2 tsp black pepper, then brown in batches until a crust forms, about 8 minutes total. Remove and set aside.

  2. 2

    In the same pot, sauté 1 medium diced onion and 8 cloves minced garlic until softened, about 3 minutes.

  3. 3

    Stir in 1/4 cup aji panca paste (or red chili paste), 1 tsp ground cumin, and 2 tbsp tomato paste, cooking for 1 minute to release their flavors.

  4. 4

    Return beef chuck roast to the pot and pour in 4 cups beef broth. Bring to a simmer, cover, and cook for 50 minutes until beef chuck roast is tender.

  5. 5

    Add 2 lbs chunked waxy potatoes and continue simmering for 20 to 25 minutes until waxy potatoes are cooked through.

  6. 6

    Taste and adjust seasoning. Serve hot, garnished with 1/4 cup chopped fresh cilantro.

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Questions

What is Picante de Res?

A warming Peruvian beef stew with a fiery kick from red chilies, garlic, and aji paste. Tender beef braised in a rich, spicy sauce and served with boiled potatoes. This reference files it under Peruvian dinner: made on the stovetop, rated medium and about 110 minutes start to finish.

How much time should I plan for Picante de Res?

As written, 110 minutes: 20 of prep and 90 of cooking. The longest single stretch is step 4 (50 minutes): "Bring to a simmer, cover, and cook for 50 minutes until beef chuck roast is tender."

How do I know when Picante de Res is done?

Go by the cues in the method rather than the clock. Step 4: cook until beef chuck roast is tender. Step 5: cook until waxy potatoes are cooked through.

Can I skip the searing in Picante de Res?

Step 1 reads: "Season 3 lbs cubed beef chuck roast with 1 tsp salt and 1/2 tsp black pepper, then brown in batches until a crust forms, about 8 minutes total." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of cilantro in Picante de Res?

The entry for Picante de Res calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

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