Peruvian Potato and Beef Stew with Red Wine

A rich and hearty stew featuring Peruvian potatoes, tender beef, and a deep, flavorful red wine sauce infused with aromatic herbs. This dish is perfect for a comforting and satisfying dinner.

Prep Time

20 minutes

Total Time

2 hours 5 minutes

Calories

545

Level

Medium

Yields

6 servings

Cost

£2.95

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

2lbsBeef Stew Meat(Cut into 1-inch cubes)

£9.00

1.5lbsPeruvian Potatoes(Variety like purple or yellow potatoes, quartered)

£2.25

1largeOnion(Chopped)

£0.50

2largeCarrots(Peeled and chopped)

£0.30

2Celery Stalks(Chopped)

£0.40

4clovesGarlic(Minced)

£0.20

1cupDry Red Wine(A full-bodied red like Malbec or Cabernet Sauvignon works well)

£2.00

6cupsBeef Broth(Low sodium preferred)

£1.50

2tablespoonsTomato Paste

£0.20

2Bay Leaves

£0.10

1teaspoonDried Oregano

£0.10

0.5teaspoonDried Thyme

£0.10

1sprigFresh Rosemary(Optional, but adds a nice flavor)

£0.25

2tablespoonsOlive Oil

£0.30

1teaspoonSalt(Or to taste)

£0.05

0.5teaspoonBlack Pepper(Or to taste)

£0.15

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£17.70

£2.95 per serving

The Method

1
Pat the beef stew meat dry with paper towels and season generously with salt and pepper.
2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pot. Remove the browned beef and set aside.
3
Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
4
Stir in the tomato paste and cook for 1 minute.
5
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
6
Return the beef to the pot. Add the beef broth, bay leaves, oregano, thyme, and rosemary sprig (if using). Bring to a simmer, then reduce the heat to low, cover, and simmer for at least 1.5 hours, or until the beef is very tender.
7
Add the Peruvian potatoes to the stew and cook for another 30 minutes, or until the potatoes are tender.
8
Remove the bay leaves and rosemary sprig (if used).
9
Taste and adjust seasoning with salt and pepper as needed.
10
Serve hot, garnished with fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (450g)

545 kcal / 2280 kJ

Carbs

28g

11% of RDA

Fat

25g

36% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a richer flavor, use bone-in beef chuck roast instead of stew meat and sear it well before braising.

If you prefer a thicker stew, you can whisk a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew during the last 15 minutes of cooking.

This stew tastes even better the next day, as the flavors have more time to meld.

Serve with crusty bread for dipping into the delicious sauce.

Cooking Equipment

Large Dutch Oven or Heavy-Bottomed Pot

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use bone-in beef chuck roast instead of stew meat and sear it well before braising.

If you prefer a thicker stew, you can whisk a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew during the last 15 minutes of cooking.

This stew tastes even better the next day, as the flavors have more time to meld.

Serve with crusty bread for dipping into the delicious sauce.

Peruvian Potato and Beef Stew with Red Wine

Ingredients

The Method