Alpaca stew is a traditional Peruvian dish consisting of the meat of alpacas. This high protein, low-calorie healthy meat tastes quite like beef but leaves no fatty aftertaste. It is a red meat that is fairly tender and almost sweet in taste. Of all meats, Alpaca is believed to consist of one of the lowest cholesterol levels.
History and Cultural Significance
Alpacas have been domesticated for 9,000 years by Andean people in South America. It was in the early years of 14th century when Incas in South America realized the real value of Alpaca. They not only started to use them for food and clothing but also fuel, transportation and religious ceremonies.
In later years, the government along with Incan royalty had to exercise tight control over Alpacas because of the importance they held for the survival of the indigenous people. Today, one can find the best Alpaca dishes in countries like Bolivia, Peru and Chile.
- Alpaca meat - 2 lb
- Vegetable oil - 1 tbsp
- Chopped Onion - 1
- Salt and black pepper - to taste
- Carrot, peeled and sliced into 1 ½-inch pieces - 1
- Crushed garlic - 2 cloves
- Celery rib, sliced into 1½-inch pieces - 1
- Large potato, cut into ½-inch dice - 1
- Dry red wine - ½ cup
- Beef broth - 1 cup
- Can crushed tomatoes - 1
- Sprigs fresh thyme or 1/8 teaspoon dried - 3
- Serrano pepper, optional - 1
- Rinse the meat properly and get rid of all the fat and silver skin, if there’s any.
- Carefully, cut the meat into pieces of about 1 ½ to 2-inches. Season them with salt and pepper.
- Take a large pot and heat oil in it on medium-high flame. Add the meat into it and fry until the meat is brown in colour. Make sure the colour to be even on all the sides of the meat.
- Once it’s all brown in colour, remove the meat pieces into a plate and set it aside for some time.
- Next, add the onions and sauté for 3-5 minutes until they soften. Throw in the garlic cloves and cook them for 30 seconds. Now, stir in the carrots, celery and potatoes and let them cook for 2 minutes.
- Pour wine into the pot and remember to use a wooden spoon to stir up the browned bits, if there are any.
- Turn the flame down to simmer for 3 minutes and add the broth, tomatoes, thyme and whole pepper.
- Throw in the kept aside meat and bring all of it to a boil. It is important to cover the pot and turn the flame all the way down so
meat cooks up nicely.
- Cook for good 2 to 2 ½ hours until the meat is tender. Once done, check for the seasonings and there you go! Your delicious, mouth-watering Alpaca stew is ready to be served.
Amount Per Serving: Calories: 448Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 139mgSodium: 408mgCarbohydrates: 16gFiber: 2gSugar: 3gProtein: 44g