Peruvian Beef Pot

Ingredients

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

Method

1. Begin by seasoning 800 g of beef cubes with fine sea salt and black pepper to taste. Ensure that each piece is evenly coated, as this will enhance the flavor throughout the cooking process. Set the seasoned meat aside while you prepare the vegetables.
2. Peel and slice 2 carrots into rounds about 1/4 inch thick. Dice 1 onion into small, even pieces. These vegetables will add sweetness and depth to the dish, balancing the savory beef.
3. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the beef cubes in a single layer, being careful not to overcrowd the pot. Brown the meat on all sides until it develops a rich, deep brown crust, which should take about 3-4 minutes per side. This step is crucial for building flavor.
4. Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the diced onion and sliced carrots. Sauté them in the remaining oil and beef drippings until the onion becomes translucent and the carrots start to soften, releasing their natural sweetness.
5. Return the browned beef cubes to the pot with the vegetables. Pour in 500 ml of water, ensuring the beef and vegetables are mostly submerged. Bring the mixture to a gentle simmer over medium heat, then reduce to low. Cover the pot with a lid and let it braise slowly.
6. Allow the beef to cook until it is tender and easily pierced with a fork, which may take about 1.5 to 2 hours. The sauce should have thickened slightly, and the aroma should be rich and savory. Taste the broth and adjust the seasoning with more salt and pepper if needed.
7. Serve the Peruvian Beef Pot hot, accompanied by rice, bread, or a fresh salad. The dish should be hearty and comforting, perfect for sharing around the family table.