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Cazuela de vacuno (Peruvian beef stew)
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

(Paleo, Whole30, gluten-free, dairy-free)

Servings: 6
Ingredients
  • 1 large onion sliced
  • 4 cloves garlic finely diced
  • 3 carrots sliced
  • 250 g broccoli chopped
  • 250 g cauliflower chopped
  • 2 lb stew beef cubed
  • 2 tbs ground cumin
  • 2 tsp aji amarillo paste (yellow pepper paste)
  • 2 tbs red salsa
  • 2 tbs chimichurri
  • 2 cups kombucha
Instructions

  1. Place the onion, garlic, carrots, broccoli and cauliflower in the bottom of a slow cooker.

  2. Add the beef, cumin, aji amarillo, salsa and chimichurri and stir until well mixed.

  3. Pour in the kombucha and stir again.

  4. Slow cook for 4 hours, or until beef is tender to the fork.

  5. Serve immediately with rice, salad, or other side dishes.

Recipe Notes

Adapted from Chef Freyka Nunez del Prado, Harmons Cooking School