Ingredients with Measurements:
- 1 lb. beef, cut into small cubes
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. vegetable oil
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups water
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, stirring occasionally.
2. Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the potatoes, cumin, paprika, salt, and black pepper to the pot. Stir to combine.
4. Pour in the water and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the potatoes are tender and the beef is cooked through.
6. Stir in the cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the beef, low heat for simmering the stew
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 25g
Protein: 15g
Sodium: 500mg
Substitutions for ingredients:
- Beef can be substituted with chicken or pork.
- Potatoes can be substituted with sweet potatoes or yams.
- Cumin and paprika can be substituted with chili powder.
Variations:
- Add diced carrots and celery for extra flavor and nutrition.
- Use beef broth instead of water for a richer flavor.
- Add a can of diced tomatoes for a tangy twist.
Tips and tricks:
- Cut the beef into small cubes to ensure it cooks evenly.
- Stir the stew occasionally to prevent sticking to the bottom of the pot.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a side of crusty bread.
Garnishes:
- Sprinkle chopped fresh parsley or green onions on top of the stew for a pop of color.
Pairings:
- Serve with a side of rice or quinoa for a complete meal.
Suggested side dishes:
- Crusty bread
- 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:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Corico de Carne y Papas is a traditional stew from Bolivia.
Flavor profiles:
- This stew is savory and slightly spicy, with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the stew hot with a side of crusty bread and steamed vegetables.
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Region: Peruvian