Ingredients with Measurements:
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 2 cups beef broth
- 2 cups water
- 2 medium potatoes, peeled and diced
- 2 cups diced ahipa (jicama)
- Salt, to taste
- Chopped fresh cilantro, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
4. Add the cumin, paprika, oregano, cinnamon, cloves, and black pepper to the pot and stir to combine.
5. Pour in the beef broth and water and stir to combine.
6. Add the diced potatoes and ahipa to the pot and stir to combine.
7. Bring the stew to a boil, then reduce the heat to low and let simmer for 30-40 minutes, or until the beef is tender and the potatoes and ahipa are cooked through.
8. Season the stew with salt to taste.
9. Serve the ahipa stew hot, garnished with chopped fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Stovetop: medium-high heat to brown the beef, then low heat to simmer the stew
Serving size:
- This recipe makes 4-6 servings
Nutritional information:
- Calories: 310
- Fat: 12g
- Carbohydrates: 23g
- Protein: 26g
- Fiber: 5g
- Sodium: 780mg
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork stew meat.
- Vegetable oil can be substituted with olive oil or canola oil.
- Ahipa can be substituted with turnips or parsnips.
Variations:
- Add chopped carrots or celery to the stew for extra vegetables.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat instead of browning it.
- Use a sharp knife to dice the potatoes and ahipa into small, bite-sized pieces for even cooking.
- Taste the stew before adding salt, as the beef broth and spices may already be salty.
Storage instructions:
- Store leftover ahipa stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ahipa stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
- Serve the ahipa stew in bowls with a dollop of sour cream or yogurt on top.
- Sprinkle chopped fresh cilantro or parsley on top of the stew for a pop of color.
Garnishes:
- Chopped fresh cilantro or parsley
- Sour cream or yogurt
Pairings:
- Serve the ahipa stew with crusty bread or cornbread for dipping.
- Pair the stew with a light salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Crusty bread or cornbread
- Green salad
- Steamed vegetables
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
- Ahipa, also known as jicama, is a root vegetable native to Mexico and Central America.
Flavor profiles:
- The ahipa stew is savory and slightly sweet, with a hint of warmth from the spices.
Serving suggestions:
- Serve the ahipa stew as a main dish for a cozy dinner at home.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian