Peruvian · beginner
Peruvian Yellow Squash And Beef Stew
A heartening Andean locro-style stew combining tender beef sirloin cubes with sweet butternut squash, golden potatoes, sweet corn, and creamy queso fresco.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a dutch oven or heavy pot over medium-high heat and sear beef sirloin cubes for 4 minutes until browned on all sides.
- 02
Add diced red onion and aji panca paste to the pot, cooking for 3 minutes until softened and fragrant.
- 03
Add diced butternut squash, cubed yukon gold potatoes, and beef broth; bring the liquid to a boil.
- 04
Reduce heat to medium-low, cover the pot tightly, and simmer for 15 minutes until squash and potatoes are fork-tender.
- 05
Use a spoon to crush roughly one-third of the cooked squash pieces against the pot wall to naturally thicken the stew body.
- 06
Stir in sweet corn kernels and evaporated milk, simmering uncovered for 5 minutes over low heat.
- 07
Remove stew from heat, taste and adjust seasoning with salt, then crumble fresh queso fresco over the top immediately before serving.
A LITTLE KITCHEN KNOW-HOW
Natural Squash Thickening
Coarsely mashing cooked starch-dense vegetables directly in broth to build a thick, velvety stew base without heavy binders.
Notes from the kitchen
- Mashing a small portion of squash directly into the pot creates a velvety stew consistency without needing extra flour or starch.
- Add milk at low heat to prevent curdling while retaining rich creaminess.
- Original home-cooking adaptation inspired by Peruvian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.