Serves 4
Antonella Delfino shared this scrumptious recipe with us. This cilantro stew is traditionally made with goat in the north of Peru, and it is usually served with white fluffy rice, mashed canary or lima beans, and some olive oil drizzled on top.
3 cups cilantro leaves
2 cups spinach
½ cup vegetable oil
2 pounds boneless chuck roast, cut in 2 × 2–inch pieces
1 chopped red onion
2 chopped garlic cloves
1 tablespoon ají amarillo paste
2 potatoes, cut in four pieces
Salt and pepper
¾ cup green peas
¾ cup diced carrots
Cooked white rice (optional)
Cooked canary beans (optional)
1. Put the cilantro and spinach in a blender and process with one cup water. Reserve.
2. Heat the oil in a saucepan over high heat, and when it is very hot, sear the beef pieces until they are golden brown.
3. Add the onions, garlic, and ají amarillo paste, and cook until the onions are soft and translucent, stirring occasionally.
4. Pour the cilantro mix and turn up to medium heat. Stir constantly until the water evaporates. The cilantro mixture is going to become a dark green color.
5. Pour 6 cups of water and simmer over low heat for 2 hours with the lid on. Check constantly and add more water if necessary. Season with salt and pepper.
6. When the meat is fork tender, add the potatoes, green peas and carrots. Cook uncovered for 15 minutes or until the vegetables are tender.
7. The stew is ready when the veggies are cooked and the sauce is slightly thick. Taste for seasoning.
8. Serve with white rice and mashed canary beans.
If you have fresh cilantro in the fridge and do not know what to do with it, blend it with a little bit of water to form a paste, and put it in the freezer. This way, you will have cilantro paste ready to use in many soups and stews. Peruvians use only the leaves, but you can include the stems and even the roots to add another layer of flavor to some dishes.