Peruvian Stew with Cashews
A hearty and flavorful Peruvian stew made with tender beef and crunchy cashews. This dish is perfect for a cold winter night.
Ingredients
- ●1 pound juicy stew meatcut into 1-inch cubes
- ●1 cup cashewschopped
- ●1 medium buttery onionchopped
- ●2 medium peruvian aji amarillo pepperschopped
- ●2 tablespoons peruvian tomato pastestore-bought or homemade
- ●3 cloves garlicminced
- ●2 tablespoons olive oilfor cooking
- ●2 cups beef brothhomemade or store-bought
- ●1 teaspoon saltoptional
Instructions
- 1
1. Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
2. Add the chopped onion and cook until translucent, about 5 minutes.
- 3
3. Add the chopped aji amarillo peppers and cook for another 2 minutes.
- 4
4. Add the stew meat and cook until browned on all sides, about 5 minutes.
- 5
5. Add the garlic, tomato paste, and beef broth. Stir to combine.
- 6
6. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the meat is tender.
- 7
7. Stir in the chopped cashews and cook for another 10 minutes.
- 8
8. Season with salt to taste, if desired.
- 9
9. Serve hot, garnished with chopped fresh cilantro, if desired.
- 10
10. Enjoy your delicious Peruvian stew!