Peruvian Beef Pot 3

Ingredients

• 800 gbeef cubes
• 2carrots
• 1onion
• 2 tbspoil
• 500 mlwater
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning the 800 g of beef cubes with fine sea salt and freshly ground black pepper. Ensure each piece is evenly coated by tossing them gently in a large bowl. This initial seasoning helps to infuse the meat with flavor right from the start.
2. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned beef cubes in a single layer, making sure not to overcrowd the pot. Brown the beef cubes on all sides until they develop a deep, rich color. This step is crucial for building flavor, so allow the meat to sear without moving it too much.
3. While the beef is browning, peel and slice 2 carrots into rounds and chop 1 onion finely. Once the beef is browned, remove it from the pot and set aside. Add the chopped onion to the same pot, using the residual oil and meat juices to sauté until the onion becomes translucent and fragrant.
4. Add the sliced carrots to the pot with the onions, stirring occasionally until the carrots start to soften slightly. This should take a few minutes, and you'll notice a sweet aroma as the vegetables begin to caramelize.
5. Return the browned beef cubes to the pot with the vegetables. Pour in 500 ml of water, scraping up any browned bits from the bottom of the pot to incorporate them into the liquid. These bits add depth to the flavor of the dish.
6. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and allow it to braise slowly. The beef is ready when it is tender and easily pierced with a fork, and the liquid has reduced to a flavorful sauce.
7. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the Peruvian Beef Pot 3 with rice, bread, or a fresh salad, allowing everyone at the table to share in the comforting flavors of this home-cooked dish.