250 calories; $3.25 / serving
I don’t know what makes this stew recipe “Peruvian”. I guess it’s the cumin? Anyway, I learned it and loved it. So I’ll ignorantly call it Peruvian until I’m told otherwise. I like to use broken up spaghetti noodles when I make this, but any shape pasta is fine. Just remember that bigger pasta takes longer to cook than skinny pasta, so time it accordingly when adding it to the stew.
- 2 tablespoons vegetable oil
- 1 1/2 pounds beef sirloin, cut into 1-inch cubes
- 1 large onion, cut into 1/2-inch dice
- 1/2 red bell pepper, cut into 1/2-inch dice
- 2 garlic cloves, minced
- 5 cups beef stock or low-sodium broth
- 1 large baking potato, peeled and cut into 1/2 inch dice
- 1 teaspoon ground cumin
- 2 cups favorite shaped pasta, uncooked
- Kosher salt and freshly ground pepper
In a soup pot, heat 2 tablespoons of the oil. Add the sirloin and cook over high heat until browned all over; transfer to a plate. Heat the remaining 2 tablespoons of oil in the pot. Add the onion, bell pepper and garlic and cook over moderately high heat until softened, about 4 minutes. Add the stock, potato, cumin and pasta. Bring to a simmer and cook for 10 minutes or until pasta is tender. Return the meat and any accumulated juices to the pot and cook until warmed through, about 1 minute. Season the stew with salt and pepper, ladle into bowls and serve.