Savory Bolivian Saice: Hearty Beef Stew
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.
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Equipment
- 1 Dutch Oven
- 1 Knife
- 1 Cutting Board
- 1 Slotted Spoon
Ingredients
- 2 tbsp vegetable oil
- 1½ lbs beef top round diced
- salt to taste
- black pepper to taste
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 2 large tomatoes peeled and chopped
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 2 cups beef broth
- 2 large red potatoes diced
- 1 cup peas
- fresh parsley finely chopped, for garnish
- cooked rice for serving
Instructions
- 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.