1/2 c. Italian Herbs Balsamic
1/4 c. Harissa Olive Oil
1 lg. red onion, chopped fine
1 aji pepper (or other hot chile pepper), chopped fine
4 Tbsp. Cilantro & Red Onion Olive Oil
1 bottle beer
1-2 c. chicken and beef stock
5-6 med. yellow potatoes
Cut meat into 2 inch cubes. Mix Italian Herbs Balsamic with the Harissa Olive Oil and some salt and pepper, and pour over the meat. Let marinate at room temperature for 30-60 minutes.
Heat cilantro and red onion olive oil in pan on high heat. Brown meat in two batches. Lower the heat and add the onion and hot pepper with the leftover marinade. Cook until soft and fragrant.
Add the meat back to the pan, along with the beer, cilantro and 1 cup of the stock. Cover and cook on low until meat is tender, about 1 hour.
Peel and quarter the potatoes and add them to the stew. Continue to cook over low heat until the potatoes are tender, about 30 minutes, add more stock if necessary. Serve warm over rice.
*Tested in Peruvian Cooking Class
