The Perfect Beef Stew

It’s been almost a month since the last time I posted something! These weeks have been kind of hectic and full of work, and the outlook is… they will continue being this way for at least another four weeks!! I actually love what I am doing, but when I am done, I’ll be ready to take a break, slow down, and cook again! Still, I have some recipes saved up that I haven’t shared yet. So, for today’s post I bring you my super tasty Asado de Carne, which is a beef stew cooked with peas and carrots over a slightly spicy cream of onions, tomato paste, ají (my beloved peruvian chili) and wine. It is becoming one of my house favorites, so I totally encourage you to try it out and see it for yourself!



– 1 Kg meat (look for a soft one like tenderloin or tail of rump)
– 2 Tbs of  red pepper sauce (it has to be a little spicy)
– 1 lime
– 2 medium size white onions
– 4 garlic cloves
– 1 bay leaf
– 1 carrot
– 1/2 cup of  green peas
– 200 gr of  tomato paste
– 1/2 cup of  dry red wine
– 1 cup of beef broth (I use 1 of the cubes)
– oil for frying
– salt, pepper and cumin to taste.


 1. Marinate the meat with the red pepper sauce, salt, pepper and cumin and leave it for at least two hours to let it catch the flavors (you can leave it overnight). Use a fork to poke holes in the meat so that the juices get inside as well. Before you start cooking make sure that you have the rest of your ingrediante ready (chop the onions in small pieces, sliece the carrot, peal the peas, etc).

2. Heat some oil in a pot and sear the meat. It has to look a little browned. Set the meat aside.

Beef_Stew_1_ThePerfectFitProject Beef_Stew_2_ThePerfectFitProject

3. In that same oil fry the onions and garlic adding some salt, pepper and cumin to taste. When the onions start getting clear (about 3 to 5 minutes later) it is time to add the carrots, peas, bay leaf and tomato paste. Mix well and put the meat back in the pot. Add the wine and the broth and let it boil at high heat for about 10 minutes. Then, turn the heat down and let it cook for about one hour or until the meat is soft. Check and stir constanly to see if it has enough liquid and is not burning on the bottom.



4. Serve it with a side of rice and mashed potatos, and done! You will see how delicious it is.


By the way, you can feed about 6 meat lovers. Wink ;)!

About Monica Jimenez Sablich

Hi! I am Mónica, a peruvian artist, designer and food enthusiast. I want to share the joy and excitment that I find creating pretty, useful and yummy things. Are you interested in cooking, sewing, and doing beautiful stuff? Well, this is the blog for you then! Come and join me in this journey!
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2 Responses to The Perfect Beef Stew

  1. Rocio says:

    Wow! I can even smell it 😉

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