There’s something deeply comforting about a good estofado de res. This is one of those classic Peruvian dishes where time does all the work — slow cooking, layered flavors, and a rich, slightly sweet sauce that brings everything together.
Served with rice and plenty of that deep, flavorful sauce, this is the kind of meal that warms you from the inside out.
Ingredients
- 4–5 pieces of short ribs or chuck roast (seasoned with salt, pepper, and cumin)
- 3 cups beef broth or water
- 1 red onion, finely diced (brunoise)
- 1/2 cup red wine
- 3 garlic cloves, finely chopped
- 2 tbsp ají panca paste
- 2 tbsp tomato paste
- 2–3 large carrots, sliced
- 1/2 cup sweet peas
- 3–4 Yukon Gold potatoes
- 2 bay leaves
- Oregano to taste (optional)
- Salt to taste
Instructions
- Heat a large pot over medium-high heat with a drizzle of oil. Sear the beef (previously seasoned with salt, pepper, and cumin) for a couple of minutes on each side until nicely browned. Remove and set aside.
- In the same pot, lower the heat to medium-low and cook the onion and garlic with a pinch of salt and a little cumin. Let it cook slowly for about 8–10 minutes until soft and fragrant.
- Add the ají panca paste and tomato paste. Mix well and cook for about 5 minutes to deepen the flavor.
- Return the beef to the pot. Add the beef broth (or water), red wine, and bay leaves. Let it simmer gently over medium-low heat for about 2 hours, or until the beef is tender.
- Add the carrots and potatoes. Continue cooking for another 45 minutes over medium-low heat until the vegetables are tender.
- Lightly mash a few pieces of potato into the stew to naturally thicken the sauce. Add the sweet peas and adjust salt to taste.
- Serve warm with rice — and don’t forget to spoon plenty of that rich sauce over everything.
Tips
- Sear = flavor: Don’t skip browning the meat — this builds the base of the stew.
- Low and slow: Keep the heat gentle to achieve tender, juicy beef.
- Ají panca is key: It gives the stew its signature depth and color.
- Natural thickening: Mashing the potatoes creates a silky texture without needing flour.
- Balance: The slight sweetness from carrots + richness from the sauce is what makes this dish special.
