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Carapulcra with beef, rich stew with potatoes and corn flour
Peruvian carapulcra with beef and potatoes

Peruvian Beef and Potato Stew (Carapulcra)

Author: Flavelo
Recipes Main Courses
Carapulcra is one of Peru's oldest dishes, with roots in Inca times. Originally made with 'papa seca' (freeze-dried potatoes), the Andes' brilliant preservation method. This modern version uses fresh potatoes but mimics the signature thickness and smoky flavor with toasted cornmeal and spicy aji panca sauce.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Peruvian

Ingredients

Equipment Needed

  • Large cast-iron pot
  • Skillet for toasting flour
  • Knife and cutting board

Instructions

1 ✓

Sear meat in hot oil until deeply browned, then remove.

Tip: Fond (brown bits) on bottom of pan is the flavor base.
2 ✓

In same pot, sauté onion, garlic, pepper.

Tip: Onion moisture helps deglaze the pan.
3 ✓

Return meat, add cubed potatoes, seasoning, and water. Simmer covered 30 mins.

Tip: Potato starch begins to leach out, acting as natural thickener.
4 ✓

Toast cornmeal in dry pan until nutty brown. Whisk with cold water to make a slurry, then stir into hot stew.

Tip: Never dump dry flour into hot liquid or it clumps instantly.
5 ✓

Cook 10 more mins to thicken. Serve with lime and cilantro.

Tip: Lime cuts through the heavy, starchy texture.

Recipe FAQ

Why toast the cornmeal?
Toasting (dextrinization) breaks down starch chains, adding nutty flavor and preventing a raw flour taste.
Substitute for beef shoulder?
Any stewing cut (like shank) that stands up to cooking.

Ingredients

  • 1 lb Beef Chuck or Shoulder (cubed)
  • 4 Yukon Gold Potatoes
  • 2 tbsp Fine Cornmeal
  • 1 medium Red Onion
  • 2 cloves Garlic
  • 1 Red Bell Pepper (or Aji Panca paste)
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1 bunch Fresh Cilantro
  • 1 Lime
  • 3.5 cups Water or Beef Stock