Preparation time30’
Cooking time180’
Level of difficultyMedium
450 gr. olive veal, cut into cubes
20 gr. olive oil
1 large onion, finely chopped
1 teaspoon garlic melted
40 gr. Aji panca paste
1 large tomato, finely chopped
1 teaspoon cumin
Salt and pepper
70 gr. peanut butter
1 cooked and peeled beetroot cut into cubes
450 gr. small potatoes, cut in half
400 gr. water
1 cube of beef broth without salt
Fresh bread, white rice or salad for serving
1. Preheat the oven to 160 °C.
2. Pour the oil in a cast iron pan and heat it. Fry the meat for a few minutes to lightly brown on the outside.
3. Put the onion and garlic in the same pan and fry for 2-3 minutes. Then add the Aji panca paste with the tomato, stirring constantly. Add the cumin and season with salt and pepper.
4. Add the peanut butter, beetroot, potatoes, water and broth. Mix well and cook for 4-5 minutes or until the mixture boils. Cover our pan and put in the oven for 3 hours.
5. When the time is up, remove the food from the oven and serve with bread, white rice or salad.
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