Peruvian-Style Lomo Saltado Stew with Pressure-Cooked Beef
A comforting Peruvian-inspired stew featuring tender beef pressure-cooked with vibrant vegetables and traditional spices, served over fluffy rice for an easy weeknight meal.
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Overview
This Peruvian-Style Lomo Saltado Stew brings the bright, bold flavors of the classic Lomo Saltado stir-fry into a hearty and comforting stew form. Tender beef is pressure-cooked until melt-in-your-mouth soft alongside a medley of colorful vegetables and traditional Peruvian spices. Served over fluffy white rice, this dish is perfect for an easy and satisfying weeknight meal.
Why you’ll love it
- Pressure cooking dramatically reduces cooking time while tenderizing the beef perfectly.
- Incorporates classic Lomo Saltado flavors such as soy, vinegar, and fresh cilantro.
- Bright veggies like tomatoes, bell peppers, and onions add color and nutrition.
- Simple one-pot method with minimal cleanup.
Ingredient notes
Beef chuck roast: Well-marbled and cut into 2.5 cm (1-inch) cubes for tenderness and flavor.
Vegetables: Red and yellow bell peppers, red onions, and ripe tomatoes keep the stew vibrant and authentic.
Seasonings: Soy sauce, white vinegar, garlic, cumin, and freshly chopped cilantro bring in classic Peruvian notes.
Rice: Serve over fluffy steamed white rice to soak up the savory sauce.
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Serving & storage
Serve this stew hot over freshly cooked rice garnished with extra cilantro if desired. Leftovers can be cooled to room temperature and stored in airtight containers in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave until piping hot (at least 75°C/165°F). The flavors intensify overnight, making it great for meal prep.
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Chef tips
- Do not skip browning the beef; it adds depth of flavor and color to the stew.
- Use fresh garlic and ripe tomatoes for the most authentic taste.
- If you do not have a pressure cooker, you can simmer the stew on the stove for 1.5 to 2 hours until the beef is tender, but adjust liquid as needed.
- Always ensure the pressure cooker lid is properly sealed and follow your device's safety instructions.
Ingredients
- 600 g (1.3 lbs)beef chuck roast, cut into 2.5 cm (1-inch) cubes
- 2 tbspvegetable oil
- 1 largered onion, sliced into thick wedges
- 1 largered bell pepper, sliced into strips
- 1 largeyellow bell pepper, sliced into strips
- 2 mediumripe tomatoes, cut into chunks
- 3 clovesgarlic, minced
- 60 ml (1/4 cup)soy sauce
- 30 ml (2 tbsp)white vinegar
- 1 tspground cumin
- 250 ml (1 cup)beef broth
- 1 handfulfresh cilantro, chopped, plus extra for garnish
- To tastesalt and black pepper
- 240 g (1 cup)uncooked long-grain white rice
- 480 ml (2 cups)water or as needed for rice
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Equipment
- pressure cooker or Instant Pot
- large skillet or sauté pan
- rice cooker or medium saucepan with lid
- knives and cutting board
- measuring spoons and cups
- wooden spoon or spatula
Nutrition per serving
- Calories480
- Protein38 g
- Carbs40 g
- Fat14 g
Step-by-step
Step 1
Pat the beef cubes dry with paper towels. Season with salt and black pepper.Step 2
Set the pressure cooker to sauté mode and heat 1 tablespoon of vegetable oil. Brown the beef in batches until nicely seared on all sides, about 5 minutes per batch. Transfer the beef to a plate.Step 3
Add the remaining 1 tablespoon of oil to the pressure cooker. Sauté the sliced onions, red and yellow bell peppers, and minced garlic until softened and fragrant, about 5 minutes.Step 4
Return the browned beef to the pressure cooker. Stir in the chopped tomatoes, soy sauce, white vinegar, ground cumin, and beef broth. Mix well to combine.Step 5
Secure the lid on the pressure cooker and seal the vent. Cook on high pressure for 25 minutes.Step 6
After cooking, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.Step 7
Open the lid and stir in the chopped fresh cilantro. Adjust salt and pepper to taste.Step 8
Meanwhile, rinse the rice under cold water until clear. Combine the rice and 480 ml (2 cups) water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Alternatively, cook rice in a rice cooker according to manufacturer's instructions.Step 9
Fluff the rice with a fork. Serve the Lomo Saltado stew hot over the rice, garnished with extra cilantro if desired.
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