Slow-Braised Spiced Beef with Crushed Potatoes and Corn

Beef chuck braises slowly with cumin and mild chili until tender, then pairs with crushed potatoes, corn, lime, and cilantro. This plate echoes Barefoot on the Frozen Harvest, where altiplano frost turned tough highland potatoes into chuño the Inca could march on.

Serves 4

Estimate for one serving

• 540 cal
• 9.6g protein
• 30g carbs
• 6.3g fat
• 4g fiber

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Ingredients

• 1.5 lbs beef chuck
• 2 lbs Yukon gold potatoes
• 1 large onion
• 5 garlic cloves
• 2 tsp ground cumin
• 1.5 tsp mild chili powder
• 3 cups beef broth
• 1.5 cups frozen corn kernels
• 1/2 cup cilantro
• 1 lime
• 1 tsp salt
• 2 tbsp vegetable oil

Instructions

1. 1Cut the beef into 2-inch cubes and brown them in oil in a heavy pot over medium-high heat.
2. 2Add the chopped onion, minced garlic, cumin, chili powder and salt then cook for 3 minutes until fragrant.
3. 3Pour in the beef broth, bring to a boil then reduce to a gentle simmer, cover and cook for 75 minutes until the meat is very tender.
4. 4Meanwhile boil the potatoes until soft, drain and crush them roughly with the back of a spoon.
5. 5Stir the corn and half the cilantro into the stew for the final 10 minutes.
6. 6Serve the braised beef over the crushed potatoes with lime wedges and remaining cilantro.