Ingredients:

  • 1 cup (30g) fresh cilantro leaves, packed
  • ½ cup (120ml) beef broth or water
  • 2 tbsp (30g) ají amarillo paste
  • 3 cloves (15g) garlic, peeled
  • ½ tsp (3g) ground cumin
  • 1.5 lb (680g) beef sirloin tips or chuck roast, cut into 1-inch cubes
  • 2 tbsp (30ml) vegetable oil
  • 1 medium (150g) red onion, finely diced
  • 1 cup (240ml) light lager or pale ale
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 3 medium (450g) Yukon Gold potatoes, peeled and quartered
  • 2 medium (120g) carrots, sliced into rounds

Instructions:

  1. Blend the base. Toss the cilantro, beef broth, ají amarillo paste, garlic, and cumin into the blender. Process until it's completely smooth and a vibrant, bright green. Note: Don't over blend if you see the motor struggling, just pulse it.
  2. Sear the beef. Heat oil in your pot over medium high heat. Add the beef in batches, cooking 5-8 mins until the edges are mahogany colored and crusty. Remove the beef to a plate.
  3. Sauté aromatics. In the same pot, add the diced onion. Cook 5 mins until translucent and smelling sweet.
  4. Deglaze the pot. Pour in the beer. Use your spoon to scrape the bottom of the pot, releasing the browned bits. Note: This fond is the base of your flavor.
  5. Combine. Return the seared beef to the pot and stir in the green blended base.
  6. Simmer the meat. If using a pressure cooker, seal and cook on high for 20 minutes. For a Dutch oven, simmer on low for 30 minutes until the beef is tender but not shredding.
  7. Add vegetables. Stir in the potatoes and carrots. Cook 10-15 mins until the potatoes are fork tender.
  8. Final touch. Stir in the frozen peas during the last 2 minutes until they are bright green and warmed through.