A dish of Chilean or Andean origin that would go well a Chilean Carmenere or an Argentinian Malbec.
- 750g stewing steak
- 250g beef jerky
- 1 tbs flour
- 500ml beef stock
- 2 tsp paprika
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 350g pumpkin or squash, diced
- 3 medium potatoes, diced
- 1 pinch mixed dried herbs
- 1 pinch cumin seeds
- Black pepper, freshly ground, to taste
- 2 tbs olive/vegetable oil
- 2 tbs butter
- 250g fresh or frozen peas or lima beans
- 250g fresh or frozen sweet corn
- Salt, to taste
- 1 pinch fresh, flat-leaf (Italian) parsley, chopped
Step 1Toss the cubes of beef with the flour and season with salt and pepper.
Step 2Melt the 2 tablespoons of butter in a heavy skillet over medium high heat. Sauté the cubes of beef until browned.
Step 3Add the beef stock to the skillet and bring to a simmer over low heat.
Step 4Chop the beef jerky into small pieces and add to the beef stock and beef cubes. Simmer gently for about 5 minutes.
Step 5Transfer beef and beef stock to a large stockpot. Do not clean skillet. Add 2 tablespoons vegetable oil, the chopped onion and garlic, and the Paprika to the skillet. Sauté until the onion and garlic are soft and fragrant. Add the chopped squash, potatoes, herbs and spices and sauté for 2-3 minutes.
Add sautéed vegetables to the stockpot with the beef. Simmer over low heat until beef and beef jerky are tender, about an hour and a half on the stove. If simmering the stew on the stove, you may need to add more liquid (beef stock or water) from time to time, but stew should finish up very thick, without much broth.
Step 6Add the lima beans and corn and simmer for 10-15 minutes more. Add fried egg on top to serve.
Season with salt and pepper to taste, and serve over rice.