Slow-Simmered Cumin Beef with Rehydrated-Style Potatoes and Roasted Peppers

Slow-simmered cumin beef meets rehydrated-style potatoes and roasted peppers in a deep, chile-warm broth. The plate nods to Frost Fields of the Storehouse, where altiplano nights freeze-dried potatoes into food that outlasted empires.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 3g fiber

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Ingredients

• 1.5 lbs beef stew meat
• 2 cups dried potatoes
• 3 medium bell peppers
• 2 tsp ground cumin
• 1 tsp mild chile powder
• 1 large onion
• 3 cups beef broth
• 4 garlic cloves

Instructions

1. 1Cut beef into 1-inch cubes, slice onion, and mince garlic.
2. 2In a large Dutch oven, brown beef with cumin, mild chile powder, onion, and garlic for 8 minutes.
3. 3Add broth, bring to a boil, then reduce to low simmer, cover, and cook for 60 minutes.
4. 4Meanwhile roast peppers at 425°F for 20 minutes until charred, then peel and slice; add rehydrated dried potatoes and roasted peppers to the pot for the final 15 minutes of simmering.