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peruvian

Peruvian Herb Beef Stew with Squash and Chicha Vinegar

This simmered dish pairs beef stew meat, trimmed with butternut squash, diced, beef broth, low sodium and chicha vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced Gluten free High satiety
300 kcal 2000 kcal
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Estimated macros per portion

44 g Protein
40 g Carbohydrates
35 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 143g beef stew meat, trimmed 358 kcal
  • 218g butternut squash, diced 98 kcal
  • 12g olive oil 106 kcal
  • 75g yellow onion, diced 30 kcal
  • 7g garlic, minced 10 kcal
  • 15g aji panca paste 27 kcal
  • 201g beef broth, low sodium 12 kcal
  • 13g chicha vinegar 2 kcal
  • 0.63 tsp (1g) ground cumin 4 kcal
  • 10g cilantro, chopped 4 kcal
  • 0.42 tsp (1g) salt 0 kcal

Cooking instructions

  1. olive oilground cuminsalt
    Season the beef with salt and cumin. Heat a small pot over medium-high heat and add olive oil. Brown the beef on all sides, 4-5 minutes total.
  2. yellow oniongarlicaji panca paste
    Add the onion and cook until softened, 3 minutes. Stir in garlic and aji panca paste and cook 30 seconds until fragrant.
  3. butternut squashbeef brothchicha vinegar
    Add the squash, beef broth, and chicha vinegar. Bring to a gentle simmer, cover, and cook on low until beef is tender and squash is soft, 20-25 minutes (add a splash of broth if needed).
  4. beef stew meatchicha vinegarcilantrosalt
    Stir in half the cilantro and simmer uncovered 2-3 minutes to slightly thicken the stew. Taste and adjust salt and vinegar.
  5. cilantro
    Serve hot, topped with remaining cilantro.

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