Matasca de carne is a hearty and flavourful beef stew that is a specialty of Arequipa. This rustic dish features tender pieces of beef cooked with potatoes, vegetables and ají panca paste, which gives it a rich, reddish-brown colour. Some recipes also incorporate chicha de güiñapo for added depth and a touch of sweetness. Matasca is typically enjoyed as a main course, offering a comforting and satisfying taste of Arequipeñan home cooking.
Ingredients:
- 1/2 Kg of beef in small cubes (approximately 1 lb)
- 4 regular size potatoes in small cubes (1.5 cm or half inch cubes)
- 2 regular size onions in dice
- 2 tablespoons of aji panca paste (it could be replaced by 1 tablespoon of ground paprika)
- 1 tablespoon of minced garlic
- 1 tablespoon of ground cumin
- 1/2 cup of peeled fava beans in slices (it can be replaced with canned fava beans)
- 4 tablespoons of oil
- 2 cups of beef broth (you can replace 1 cup of broth by 1 cup of corn beer or dark beer instead of chicha de güiñapo)
- 2 teaspoons of salt
- 1 teaspoon of dried oregano
- 1 teaspoon of red vinegar
Preparation:
Pour the oil in a medium size pot and fry the meat at high-medium temperature. Add the onions, ají panca, cumin, garlic and salt. Cover and let it cook for 10 minutes on medium-low temperature, stirring occasionally. Add the broth, vinegar, fava beans and potatoes, cover and let it cook until the potatoes are tender. Add the oregano and more salt if needed.
Serve with white rice.
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