Slow-Braised Peruvian Beef with White Beans and Cilantro Rice

Tender beef stewed slowly with aromatic vegetables and white beans, creating a deeply flavorful and comforting Peruvian-inspired meal, perfectly balanced with fragrant cilantro rice.

• Prep: 20 min
• Cook: 6 hr
• Total: 6 hr 20 min
• Servings: 4
• Cuisine: Peruvian
• Difficulty: Easy
• Cost: $4.57/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• slow cooker
• comfort food
• savory
• healthy
• budget-friendly
• roast

Ingredients

• 1 tablespoon olive oil
• 1 pound beef stew meat (cut into 1-inch cubes)
• 1 yellow onion (large, diced)
• 3 clove garlic (minced)
• 1 red bell pepper (large, diced)
• 0.5 cup fresh cilantro (chopped, divided)
• 2 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon smoked paprika
• 1 bay leaf
• 2 cup beef broth
• 15 ounce cannellini beans (can, rinsed and drained)
• 1 tablespoon red wine vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 cup white rice (uncooked)
• 2 cup water

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the beef stew meat generously with salt and black pepper. Sear the beef in batches until browned on all sides, about 3-4 minutes per side. Transfer the browned beef to the slow cooker.
2. In the same skillet, add the diced yellow onion and red bell pepper. Sauté for 5-7 minutes until softened. Stir in the minced garlic and 1/4 cup chopped fresh cilantro, and cook for another minute until fragrant.
3. Add the tomato paste, ground cumin, dried oregano, and smoked paprika to the skillet. Cook for 1-2 minutes, stirring constantly, until fragrant. Transfer the sautéed vegetables and spices to the slow cooker with the beef.
4. Pour the beef broth over the ingredients in the slow cooker and add the bay leaf. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.
5. About 30 minutes before serving, stir the rinsed and drained cannellini beans and red wine vinegar into the slow cooker. Continue to cook until the beans are heated through.
6. While the stew finishes, prepare the cilantro rice: Combine 1 cup uncooked white rice and 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Fluff with a fork, then stir in the remaining 1/4 cup fresh cilantro.
7. Remove the bay leaf from the stew. Taste and adjust seasoning with salt and black pepper if needed. Serve the Slow-Braised Peruvian Beef with White Beans over the cilantro rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 485
• Protein: 42.1 g
• Carbohydrates: 50.8 g
• Fat: 11.9 g
• Fiber: 9.5 g
• Sodium: 780 mg
• Saturated Fat: 3.7 g
• Sugar: 5.1 g
• Cholesterol: 75 mg