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Peruvian Beef and Noodle Stew (with Wagyu Beef)
Prep Time: 30 Minutes
Cook Time: 2 1/2 Hours
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu beef for stewing out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE STEW
In a large Dutch oven over medium heat, add in the grapeseed oil.
Make sure you’ve cut your Fullblood Wagyu beef for stewing into 1/2 inch cubes.
Season the beef cubes with kosher salt and freshly ground black pepper.
Add the Fullblood Wagyu beef into the Dutch oven, and sear it on all sides (2 minutes per side).
After the beef is seared, add in the diced yellow and red onions. Cook until the onions are translucent.
Then, add in the red wine and minced garlic. Cook for 3 minutes.
Add in the diced tomatoes, tomato paste, Aji Mirasol, beef stock, red wine vinegar, and diced potatoes.
Cook until the liquid comes up to a boil. Then reduce to a simmer, and cover with the lid.
Let the stew simmer for 2 hours or until the potatoes are tender.
Add in the diced red bell peppers, and fideo noodles. Cook for 5 minutes or until the pasta is tender.
Fold in the minced cilantro and evaporated milk.
Season to taste with kosher salt and freshly ground black pepper.
Divide the stew between bowls, serve, and enjoy!
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