Ecuadorian Dry Beef Stew

The dry beef stew is a burst of flavors typical of Ecuadorian cuisine. With achiote, garlic, cumin, and naranjilla, it blends aromas that delight the palate. Served with rice or salad, it is a comforting dish full of tradition. A delight to enjoy with family.

In a pressure cooker, combine onion, achiote, oil, garlic, and cumin.

Sauté with tomatoes, meat, and blended naranjilla.

Mix with cilantro and cook for 15 minutes.

At the end, dry it out a bit by sautéing.

Ecuadorian Dry Beef Stew

Main Course
1 hour
4 Servings
Share this recipe

Ingredients

Ecuadorian Dry Beef Stew

3 tablespoons of Red onion

1 kilogram of Cut into pieces beef

2 Garlic cloves

1 tablespoon of Achiote

2 tablespoons of Oil

¼ teaspoon of Cumin

2 Tomatoes

Chopped cilantro

1 pinch of Salt

1 pinch of Pepper

Preparation

Step 1 : In a pressure cooker, place the onion, achiote, oil, the 2 peeled garlic cloves, and 1/4 teaspoon of cumin, and begin sautéing.

Step 2 : Add more oil and stir.

Step 3 : Then add 1 teaspoon of salt and chopped tomatoes, stir, and let sauté for 2 minutes.

Step 4 : Add the meat and blended naranjilla, mix well.

Step 5 : Add the cilantro and mix again.

Step 6 : Close the lid and let cook for 15 minutes.

Step 7 : After that time, activate the sauté function to reduce a bit and dry out.

Preparation (simple version)

Step 1 : In a pressure cooker, sauté the onion, garlic, achiote, oil, and cumin. Ecuadorian Dry Beef Stew - Preparation - Step 1
Step 2 : Add the tomatoes and salt, cooking for a few minutes until integrated. Ecuadorian Dry Beef Stew - Preparation - Step 2
Step 3 : Add the meat, blended naranjilla, and cilantro; cook with the lid on for 15 minutes. Ecuadorian Dry Beef Stew - Preparation - Step 3
Step 4 : Finally, activate the sauté function so the stew reduces and reaches the desired texture. Ecuadorian Dry Beef Stew - Preparation - Step 4

Rating of the recipe

Rating : 4.6/5 (63)
Don’t like
Could improve
It’s OK
Like it
Love it

Recipe Reviews