Peruvian Slow-Braised Beef With Quinoa and Roasted Vegetables
A comforting Peruvian-inspired stew featuring slow-braised beef seasoned with traditional spices, served atop a fluffy quinoa grain bowl and complemented by oven-roasted seasonal vegetables.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPreheat your oven to 150°C (300°F).
- No timer neededHeat the vegetable oil in a large ovenproof pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until well caramelized on all sides. Remove and set aside.
- 05:00In the same pot, add chopped onion and cook until softened, about 5 minutes.
- 02:00Add minced garlic, ground cumin, paprika, and aji amarillo paste. Cook while stirring for 1-2 minutes until fragrant.
- No timer neededReturn the browned beef to the pot. Stir in the beef stock and red wine vinegar. Bring to a simmer.
- 180:00Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 hours, until the beef is very tender.
- 20:00While the beef is braising, prepare the quinoa. Place rinsed quinoa and water or vegetable stock in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let stand covered for 5 minutes. Fluff with a fork.
- No timer neededToss the sliced bell pepper, zucchini, and carrots with olive oil, salt, and pepper in a mixing bowl.
- 25:00Spread the vegetables on a baking tray in a single layer and roast in the oven alongside the beef for the last 25 minutes of cooking, until tender and caramelized.
- 10:00Remove the beef from the oven. Taste and adjust seasoning with salt and pepper if needed. Let the beef rest, covered, for 10 minutes before serving.
- No timer neededTo serve, place a portion of quinoa in each bowl, top with slow-braised beef and its sauce, then arrange the roasted vegetables alongside. Garnish with chopped fresh cilantro or parsley if desired.
Chef tips
- Brown the beef well for richer flavor and better texture.
- Rinse quinoa thoroughly under cold water before cooking to remove bitterness.
- Make sure to roast vegetables in a single layer to ensure even caramelization.
- Leftover quinoa may harden in the fridge; fluff it gently after reheating with a splash of water.
- Store braised beef and roasted vegetables separately from quinoa if planning to store for meals later.
Equipment check
- large ovenproof pot or Dutch oven
- baking tray
- medium saucepan
- mixing bowl
- measuring cups and spoons
- knife
- cutting board
- wooden spoon
Nutrition per serving
- Calories620
- Protein48 g
- Carbs45 g
- Fat18 g
Tags
Behind the dish.
Overview
This hearty Peruvian-inspired dish features tender slow-braised beef infused with traditional spices, served over fluffy quinoa and accompanied by a colorful mix of roasted seasonal vegetables. It combines warmth, nutrition, and bright flavors in a satisfying grain bowl perfect for cooler days or anytime you want comforting home-cooked food.
Why you’ll love it
- Deep, rich flavors from slow braising develop tender, melt-in-your-mouth beef.
- The use of quinoa adds a light, fluffy base rich in protein and fiber.
- Roasting seasonal vegetables caramelizes their natural sugars, adding sweetness and texture.
- This balanced meal covers protein, grains, and vegetables in one bowl.
- Leftovers store well and reheat beautifully for next-day meals.
Ingredient notes
- Beef chuck: Ideal for slow braising due to its marbling and connective tissue, which breaks down and becomes tender.
- Quinoa: Rinse thoroughly before cooking to remove its natural bitter coating (saponin).
- Seasonal vegetables: Use fresh vegetables like bell peppers, zucchini, and carrots which roast well and complement the dish's flavors.
- Peruvian spices: Cumin, paprika, and aji amarillo paste (or substitute with mild chili paste) add authentic depth and slight heat.
- Beef stock: Adds umami and moisture for braising; low-sodium preferred.
Serving & storage
Serve hot, spooning the slow-braised beef and sauce over the quinoa, topped with roasted vegetables. Garnish with fresh cilantro or parsley if desired.
Store leftovers in sealed containers in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave until steaming. For longer storage, freeze portions for up to 2 months.
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