Ingredients:

  • 3 lbs beef chuck, cut into 1.5-inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp avocado oil
  • 1 cup fresh cilantro leaves and tender stems
  • 1/2 cup beef bone broth
  • 2 cloves garlic, peeled
  • 1 small shallot, minced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp aji amarillo paste
  • 1 tsp ground cumin
  • 12 oz lager beer
  • 2 cups low-sodium beef broth
  • 2 medium carrots, sliced into rounds
  • 1 lb baby potatoes, halved
  • 1 tbsp fresh lime juice

Instructions:

  1. Pat the beef cubes completely dry with paper towels and season generously with salt and pepper.
  2. Heat avocado oil in a Dutch oven over medium-high heat until shimmering.
  3. Brown the beef in batches to avoid crowding the pan, searing until each side is a deep mahogany-brown. Remove meat and set aside.
  4. Reduce heat to medium. In the same pot, sauté the diced onion until translucent and fragrant (about 5 minutes).
  5. Stir in the minced garlic, aji amarillo paste, and cumin. Cook for 2 minutes until fragrant.
  6. Pour in the lager beer, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot.
  7. In a blender or food processor, combine cilantro, bone broth, peeled garlic, and minced shallot. Blend until a smooth paste forms.
  8. Return the seared beef to the pot. Stir in the blended cilantro paste and the low-sodium beef broth.
  9. Cover and simmer on low heat for approximately 90 minutes.
  10. Add the sliced carrots and halved baby potatoes to the pot. Continue simmering until the meat is fork-tender and vegetables are cooked through.
  11. Stir in the fresh lime juice just before serving to brighten the flavors.