Entree: Chile – Northern Chile – Calapurca (Hearty Andean potato and meat stew slowly simmered with aromatic spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves garlic, minced
- 1 tbsp (15 ml) ají amarillo paste (or 1 small yellow chili, seeded and chopped)
- 4 cups (960 ml) beef broth
- 2 lb (900 g) potatoes, peeled and cut into large chunks
- 1 cup (150 g) diced squash or pumpkin
- 2 carrots, about 6 oz (170 g), peeled and cut into 1/2-inch (1.3 cm) slices
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) fresh lime or lemon juice (optional)

Instructions

1. Heat the oil in a large heavy pot over medium-high heat until shimmering. Add the beef cubes in batches and brown on all sides, about 4–6 minutes per batch; transfer browned beef to a plate.
2. Reduce heat to medium, add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ají amarillo paste and cook 1 minute until fragrant.
3. Return the browned beef to the pot, add the cumin, oregano, bay leaves, and pour in the beef broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer 45 minutes to 1 hour until beef begins to become tender.
4. Add the potatoes, squash, and carrots to the pot. Increase heat slightly to maintain a gentle simmer, cover, and cook 25–35 minutes more until vegetables and beef are fully tender and flavors have melded.
5. Taste and adjust salt and pepper. If desired, stir in lime or lemon juice for brightness. Remove bay leaves.
6. Ladle into bowls, garnish with chopped cilantro, and serve hot with rustic bread or local flatbread.