Northern Beef Stew with Cilantro

Tender beef stew in a vibrant cilantro and beer dressing, a flavorful Northern classic.

Ingredients

• ¼ kg Beef chuck (stew cut)
• Fresh cilantro, al gusto
• ¼ medium Red onion
• 1 cloves Garlic
• 1 medium Fresh yellow chili pepper (seeded and deveined)
• ¼ cup Blonde ale
• ¼ cups Beef broth
• ¼ teaspoon Cumin
• Black pepper, al gusto
• Salt, al gusto
• 1 tablespoons Vegetable oil
• ¼ cup Peas
• Carrot, al gusto

Directions

1. Cut beef into uniform cubes (approx. 4x4 cm). Season generously with salt and pepper.
2. Prepare the base dressing by blending cilantro, red onion, garlic, and yellow chili pepper until a homogeneous paste is formed.
3. Heat oil in a pot and sear the meat in batches to ensure even browning. Set aside.
4. Sauté the blended dressing over medium-high heat until it reduces and darkens slightly, releasing its aromas. Incorporate cumin and pepper.
5. Return the meat to the pot. Pour in the beer, wait for the alcohol to evaporate, and add beef broth to partially cover the meat.
6. Cook over low heat, covered, for 1.5 to 2 hours, or until the meat is very tender. Stir to prevent sticking.
7. Add sliced carrots and peas during the last half hour of cooking.
8. Adjust salt and serve with rice and yuca.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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