Peruvian Spicy Beef Stew (Picante de Carne)
Picante de carne Say it: pee-KAHN-teh deh KAR-neh
Picante de carne is a robust Peruvian beef stew, the kind of dish that bubbles away on home stoves from the coast to the Andes. Cubes of beef are slowly braised in a deep red sauce of ají panca and ají amarillo, onion, garlic and tomato, then potatoes, carrots and peas are added until everything is tender. It is served ladled over white rice, and the flavor is savory and gently smoky with a slow, warm chili heat rather than a sharp burn.
Peruvian Spicy Beef Stew (Picante de Carne)
Picante de carne
Pronounced pee-KAHN-teh deh KAR-neh
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 35 min
- Total
- 1 hr 55 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stew
To serve
Method
Pat the beef cubes dry and season generously with salt and pepper. Heat the oil in a heavy pot over medium-high heat and brown the beef in two or three batches, about 4 minutes per batch, until deeply browned on all sides; move each batch to a plate.
Lower the heat to medium and add the onion with a pinch of salt. Cook, stirring and scraping up the browned bits, for 6 to 8 minutes, until soft and translucent.
Stir in the garlic, cumin and oregano and cook for 1 minute, until fragrant. Add the ají panca and ají amarillo pastes and fry, stirring constantly, for 2 to 3 minutes, until the paste darkens slightly and loses its raw smell.
Add the grated tomatoes and cook for about 5 minutes, until they collapse into a thick, glossy sauce that pulls away from the pot.
Return the beef and any juices on the plate, pour in the stock and add the bay leaf. Bring to a boil, then cover, reduce the heat and simmer gently for 60 to 75 minutes, until the beef is tender when pierced with a knife.
Add the potatoes and carrots, cover partially and simmer for 20 minutes more, until the potatoes are fork-tender but still hold their shape and the broth has thickened.
Stir in the peas and cook for 5 minutes, until bright green and tender. Taste and adjust the salt and pepper, then let the stew rest off the heat for 5 minutes.
Spoon the stew over warm white rice, making sure each bowl gets plenty of sauce, and serve.
Regional variants
Home cooks swap the beef for pork shoulder for a richer, sweeter stew, and green beans or chayote often replace the carrots and peas. A splash of dark beer or chicha de jora added with the stock gives an earthier sauce.
Cook's notes
- Fry the ají pastes patiently until they darken — this step removes the raw, bitter edge and gives the stew its deep color.
- Use beef chuck or another braising cut; lean stewing beef turns dry during the long simmer.
- The stew thickens as it sits, so keep a little extra stock or water on hand to loosen it when reheating.
Serve with
Steamed white rice, and a glass of chicha morada or cold beer.
Make ahead and storage
Keeps 3 days refrigerated and freezes well for up to 3 months; reheat gently with a splash of stock.
