Name: Arequipeño Pecho Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 3 Servings
Ingredients: ½ Kilogram Beef brisket; ½ Unit Apple bone; Unit Celery, leek, turnip; 1 Unit Red onion; 4 Unit Garlic clove; Unit Chapa pepper; Unit Oregano; 1 Kilogram Starchy potatoes; Unit Chopped mint, cilantro, and parsley; Unit Aji panca; Unit Chopped onion; Unit Ground garlic; 1 pinch Salt

Stew, a cherished culinary treasure across Peru, shines with a variety of versions, with the Arequipeño one being the most prominent for its distinctive and special taste.

We will show you the version of the Arequipeño Pecho Stew recipe, a region where stew is almost a religion.

The Pecho Stew, a jewel of Peruvian cuisine, has its roots in the Andean region and is loved for its flavor and comforting thickness.

Made with beef brisket, potatoes, pumpkin, corn, and peas, along with onions, garlic, and aromatic herbs, it is a dish full of texture and culinary love.

Arequipeño Pecho Stew

Main Course

1 hour

Boiled

3 Servings

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Ingredients

½ kilogram of Beef brisket

½ Apple bone

Celery, leek, turnip

1 Red onion

4 Garlic clove

Chapa pepper

Oregano

1 kilogram of Starchy potatoes

Chopped mint, cilantro, and parsley

Aji panca

Chopped onion

Ground garlic

1 pinch of Salt

Preparation

Step 1 : To begin, the beef brisket and half an apple bone are placed in a pot with water along with the leek, celery, turnip, onion, garlic, chapa pepper, and oregano.

Step 2 : These ingredients are left to cook over medium heat until the meat is tender and soft.

Step 3 : Once cooked, strain the broth, reserving the meat and allowing it to cool so that the fat from the broth can be set aside for other uses.

Step 4 : Next, in a skillet or small container, prepare a dressing by blending the ají panca, chopped onion, and ground garlic, adding a bit of the reserved fat from the broth to enhance the flavor.

Step 5 : It's important to strain the broth again, reserve the cooked meat, and let it cool to extract all the fat and flavors.

Step 6 : Then, add the peeled potatoes to the pot with the broth, allowing them to cook until tender.

Step 7 : Once ready, mash the potatoes directly in the pot with a fork, achieving a creamy consistency.

Step 8 : To serve, sprinkle with chopped cilantro and parsley to add freshness and aroma.

Step 9 : It is recommended to accompany with rice, which will perfectly complement the flavor of this delicious dish.

Video

Preparation (simple version)

Step 1 : Cook the beef brisket and apple bone in a pot with water, along with celery, leek, turnip, onion, garlic, chapa pepper, and oregano until the meat is tender. Arequipeño Pecho Stew - Preparation - Step 1

Arequipeño Pecho Stew - Preparation - Step 1

Step 2 : Strain the broth, reserve the meat, and let it cool to remove any fat that has accumulated on the surface. Arequipeño Pecho Stew - Preparation - Step 2

Arequipeño Pecho Stew - Preparation - Step 2

Step 3 : Prepare a dressing by blending ají panca with chopped onion and ground garlic, adding a bit of the reserved broth fat to enhance its flavor. Arequipeño Pecho Stew - Preparation - Step 3

Arequipeño Pecho Stew - Preparation - Step 3

Step 4 : Add the peeled and chopped potatoes to the soup, cook until tender, then mash them slightly with a fork, and serve sprinkled with chopped cilantro and parsley, accompanied by rice. Arequipeño Pecho Stew - Preparation - Step 4