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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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.
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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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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.
Ingredients
- 800 g (1.75 lbs)beef chuck, cut into 4 cm cubes
- 2 tbspvegetable oil
- 1 largeonion, finely chopped
- 4 clovesgarlic, minced
- 2 tspground cumin
- 2 tsppaprika
- 1 tbspaji amarillo paste (or mild chili paste)
- 400 ml (1 2/3 cups)beef stock, low sodium
- 1 tbspred wine vinegar
- 300 g (1 1/2 cups)quinoa, rinsed
- 600 ml (2 1/2 cups)water or vegetable stock for quinoa
- 1 mediumred bell pepper, sliced
- 1 mediumzucchini, sliced
- 2 mediumcarrots, cut into sticks
- 1 tbspolive oil
- to tastesalt and freshly ground black pepper
- 2 tbspfresh cilantro or parsley, chopped (optional garnish)
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Equipment
- 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
Step-by-step
Step 1
Preheat your oven to 150°C (300°F).Step 2
Heat 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.Step 3
In the same pot, add chopped onion and cook until softened, about 5 minutes.Step 4
Add minced garlic, ground cumin, paprika, and aji amarillo paste. Cook while stirring for 1-2 minutes until fragrant.Step 5
Return the browned beef to the pot. Stir in the beef stock and red wine vinegar. Bring to a simmer.Step 6
Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 hours, until the beef is very tender.Step 7
While 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.Step 8
Toss the sliced bell pepper, zucchini, and carrots with olive oil, salt, and pepper in a mixing bowl.Step 9
Spread 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.Step 10
Remove 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.Step 11
To 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.
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