A comforting, traditional Bolivian stew full of flavors with tender beef, peas, potatoes, and aromatic spices, served alongside fluffy rice. It's a one-pot wonder that's sure to warm your heart and soul.
Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the 1½ lbs beef top round and season with salt and black pepper. Cook until browned, then remove and set aside.
In the same pot, add the chopped 1 large onion, minced 2 cloves garlic, chopped 1 red bell pepper, 1 yellow bell pepper, and 2 large tomatoes. Stir and cook until the onions become translucent and the vegetables soften.
Return the browned beef to the pot, add the 1 teaspoon ground cumin, 1 teaspoon sweet paprika, and 1 teaspoon dried oregano. Stir well to mix the spices with the beef and vegetables.
Add the 2 cups beef broth, diced 2 large red potatoes, and 1 cup peas to the pot. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the potatoes and peas are cooked and the flavors have melded together.
Adjust the seasoning if needed. Ladle the stew into bowls, garnish with the fresh parsley, and serve hot with a side of cooked rice.
Notes
Adjust the spices according to your personal taste. Add more cumin or paprika if you prefer a stronger flavor.
This dish tastes even better the next day after the flavors have had time to meld together.
You can also add other vegetables you have on hand such as carrots or corn.
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