Ecuadorian Beef stew

This is a tasty traditional dish from Ecuador, which is usually served with a portion of rice, and depending on the region yuca (also known as cassava or tapioca root) or boiled potatoes.
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There are many ways to make beef stew, and this one is inspired by “todo sano todo bien”, with a few adjustments.

Difficulty: Intermediate Prep time 30 min Cook time 1 hour Total time 1 hr 30 mins Servings: 2

Ingredients

Instructions

  1. Gather your ingredients

  1. Brown the beef

    Add your achiote oil to a pot and when it is hot, add the beef. Cook until browned.

  2. Add base

    Add the diced onions along with the green pepper, garlic, cumin, salt, and pepper to taste. Cook on low heat.

  3. Prepare naranjilla

    While that is simmering, blend the tomatoes and naranjilla for a minute, then strain.

  4. Simmer

    Add the strained juice to the meat along with a cup of water and part of the cilantro and parsley. Continue simmering on low heat for around an hour until the meat is soft. If you have a pressure cooker it should be ready in 20 minutes.

  5. Finishing touches

    Add the rest of the cilantro and parsley, cook for two more minutes, and the stew is ready. Serve with rice, avocado and fried ripe plantain.

Notes

The naranjilla (Ecuador, Costa Rica, Panama), also known as lulo (Colombia, Venezuela) is a fruit found in South America

If you like a thinner stew, add an additional cup of water and cook for two minutos.

Have you tried this recipe?

Menciona

@Cocinandoconkm

¡Queremos verlos!

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