Vas A Sorprender Con Este Estofado DE Carne

Ingredients

• 1.5 kg Beef Shank (front leg) (cut into 2‑inch cubes)
• 2 Tbsp Beef Tallow (rendered beef fat, can substitute pork lard or vegetable oil)
• 1 large Onion (diced)
• 6 cloves Garlic (minced)
• 1 tsp Ground Cumin
• 1.5 tsp Salt
• 1 tsp Black Pepper (freshly ground)
• 2 Bay Leaf
• 200 g Boletus Mushrooms (or cremini mushrooms, cleaned)
• 2 Tbsp Ají Panca Paste (Peruvian red pepper paste)
• 2 Tbsp Tomato Paste (store‑bought)
• 1 tsp Dried Oregano (Tacna style)
• 150 ml White Wine (dry, such as Sauvignon Blanc)
• 500 ml Beef Stock (Fond) (homemade or low‑sodium store‑bought)
• 2 medium Carrots (peeled and cut into large cubes)
• 2 medium Potatoes (peeled and cubed, keep in water to prevent oxidation)
• 100 g Peas (fresh or frozen)
• 2 Tbsp Raisins (plumped if dry)
• 2 Tbsp Fresh Parsley (chopped, added at the end)

Instructions

1. Season and Cube Beef

   Trim any excess fat, cut the beef shank into 2‑inch cubes and season generously with salt and black pepper.

   Time: PT5M

2. Sear the Beef

   Heat beef tallow in the large skillet over medium‑high heat. Add the beef cubes in a single layer, leave undisturbed for 2‑3 minutes to develop a deep brown crust, then turn to brown all sides.

   Time: PT8M

3. Remove Beef

   Transfer the browned beef to a plate and set aside.

   Time: PT1M

4. Deglaze the Pan

   Add a splash of water or wine to the hot skillet, scraping the browned bits (fond) from the bottom with a wooden spoon.

   Time: PT2M

5. Sauté Onion

   Add the diced onion to the skillet and cook, stirring occasionally, until it turns translucent and begins to caramelize.

   Time: PT5M

6. Add Garlic

   Stir in the minced garlic and cook for about 1 minute, being careful not to let it burn.

   Time: PT1M

7. Build the Flavor Base

   Add ground cumin, bay leaf, sliced boletus mushrooms, ají panca paste, tomato paste, and dried oregano. Stir to coat the vegetables and release aromas.

   Time: PT3M

8. Deglaze with Wine

   Pour in the white wine, increase heat to medium‑high and let it reduce by half, scraping any remaining fond.

   Time: PT4M

9. Return Beef and Add Stock

   Return the seared beef to the skillet, pour in the beef stock, and give everything a good stir.

   Time: PT2M

10. Transfer to Pressure Cooker

    Carefully pour the entire mixture into the pressure cooker, seal the lid, and ensure the vent is closed.

    Time: PT2M

11. Pressure Cook

    Bring the cooker to high pressure and cook for 30 minutes. Once pressure is reached, lower the heat to maintain steady pressure.

    Time: PT30M

12. Release Pressure

    After 30 minutes, let the pressure release naturally for 5 minutes, then perform a quick release for any remaining steam.

    Time: PT5M

13. Prep Vegetables While Cooking

    While the meat is under pressure, peel and cube the potatoes and carrots; keep the potatoes submerged in cold water to avoid oxidation.

    Time: PT10M

14. Add Vegetables and Raisins

    Open the pressure cooker, add the potato cubes, carrot pieces, peas, and raisins. Stir to combine.

    Time: PT3M

15. Finish Cooking Without Pressure

    Close the lid (no pressure), set the cooker on low heat and simmer for 10 minutes, or until the potatoes are fork‑tender.

    Time: PT10M

16. Final Seasoning and Garnish

    Taste and adjust salt, pepper, or a pinch more cumin if needed. Sprinkle chopped fresh parsley over the stew and give a final stir.

    Time: PT2M

17. Serve

    Ladle the stew into bowls and serve hot with rice, crusty bread, or a simple salad.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Shank (front leg): Beef Chuck, Beef Brisket
• Instead of Beef Tallow: Pork Lard, Vegetable Oil
• Instead of Boletus Mushrooms: Cremini Mushrooms, Portobello
• Instead of Ají Panca Paste: Ancho Chile Paste, Paprika + a touch of cayenne
• Instead of Tomato Paste: Tomato purée
• Instead of Dried Oregano (Tacna style): Mexican Oregano
• Instead of White Wine: Chicken broth + splash of vinegar
• Instead of Beef Stock (Fond): Vegetable Stock
• Instead of Potatoes: Yukon Gold, Russet

Equipment Needed

• Pressure Cooker
• Large Skillet (non‑stick)
• Cutting Board
• Chef Knife
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Ladle (optional)
• Small Bowl (optional)
• Tongs (optional)
• Plate for serving (optional)

Critical Steps — Do Not Skip

• Searing the beef to develop fond
• Deglazing the pan to capture caramelized bits
• Maintaining proper pressure‑cooking time (30 min)
• Stirring every 5‑7 minutes during pressure cooking to avoid scorching
• Adding potatoes and carrots after pressure release to prevent them from disintegrating

Chef Tips from the Video

• Using beef tallow instead of oil adds authentic richness and a slightly nutty flavor.
• A pinch of raisins adds a subtle sweetness that balances the acidity of the wine and tomato.
• Fresh oregano from Tacna (or Mexican oregano) gives the stew its characteristic Peruvian aroma.

Troubleshooting

Storage

Refrigerator: Cool within 2 hours; store in airtight container for up to 3 days.

Freezer: Portion and freeze in freezer‑safe bags for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Season and sear the beef a day ahead; keep it refrigerated and add stock when ready to cook.
• Prepare homemade beef stock in advance; it deepens flavor.
• Pre‑cut vegetables and store them in water in the fridge to save time.

Frequently Asked Questions