Peruvian Ground Beef Stew

There are some recipes like beef stew (or in our family, ground beef hash) that are comfort food staples. Just the smell brings back memories of home and family. There are others, like this stew, that are derivatives of those classics and may be (Gasp!) better than the original. This one came about when we started making Grandma’s traditional beef stew but found ourselves without all the ingredients. It became a game of saving the stew, and I think it came out amazing. It is both hearty and light at the same time and saves really well. In fact, I ate it for three days. The sweet potatoes helped to thicken it without any flour (a great option for those of you who are gluten free!) Let us know what you think!

Kelly & Mary

1 ¼ lb 85% Ground Beef

1 large onion

2 t Hungarian Sweet Paprika

Salt & Pepper

1 quart beef broth

2 T Ancho chili powder

1 t Guajillo chili

1 Yellow Pepper, chopped

½ cup petite frozen peas

2 sweet potatoes, chopped

1 pasilla negro chile

1 clove garlic

Brown the ground beef, making sure to break the beef up forming small crumbles.

When you have a good amount of liquid and fat coming out of the meat, use a paper towel to remove some of the fat. Add the chili powders, paprika and salt and pepper and continue to cook until browned. When the beef is browned, add the onion and cook until fragrant and translucent.

Add sweet potatoes. Pour in the beef broth and then add water to cover.

Bring to a boil and then reduce to simmer for about an hour. Meanwhile, toast the whole pasilla chile over an open flame (or a frying pan) until slightly toasted and fragrant, about 1-2 min. Break into pieces into a blender add 1 cup of water and 1 clove of garlic and blend about 30 seconds.

Strain puree into a pan and simmer until reduced by about half. Add to the stew along with the rest of the vegetables. (You don’t HAVE to do this step since it is a bit of a process, but I loved the smokiness and depth that this added.) Allow to simmer 15-20 more min to marry the flavors and allow the peppers to soften.

Top with a bit of goat cheese, Greek yogurt or sour cream and enjoy with a salad and tortillas or bread.

Yum Yum Yum.