Bolivian K'allu - Potatoes & Beef Recipe

Get ready to embark on a culinary adventure to the heart of the Andes with Bolivia K'allu! This isn't just any potatoes and beef recipe; it's a vibrant, hearty, and wonderfully spicy dish that perfectly encapsulates the rich traditions of Bolivian cuisine. Imagine tender chunks of meat and creamy potatoes bathed in a rich, flavorful sauce, often with a kick from a homemade hot chili pepper sauce. K'allu is more than just food; it's a celebration of Andean staples like potatoes, chili, and meat, often enjoyed during family gatherings or special occasions.
In this guide, you'll discover how to recreate an authentic K'allu right in your own kitchen. We'll provide you with easy-to-follow steps, modern metric and US/imperial measurements, and all the tips you need to master this incredible meat and potatoes dish. Whether you're looking for a new appetizer using potatoes or a comforting main course that introduces you to food from different countries, this recipe is designed for everyone, from beginner cooks to seasoned chefs. Let's dive in and bring the delicious flavors of Bolivia to your table!

Ingredients

• For the K'allu:
• Potatoes: 900g / 2 lbs (starchy, like Russet, for a stewy texture; waxy, like Yukon Gold, for chunkier pieces)
• Beef: 700g / 1.5 lbs (stewing beef, like chuck or round, cut into 1-inch cubes)
• Onions: 2 large (approx. 300g / 10.5 oz), finely chopped
• Garlic: 4-6 cloves, minced
• Oil / Fat: 30ml / 2 tbsp (vegetable oil or lard)
• Cumin: 5g / 1 tsp, ground
• Dried Oregano: 2g / 0.5 tsp
• Salt: To taste (start with 5g / 1 tsp)
• Black Pepper: To taste (start with 2g / 0.5 tsp)
• Beef Broth or Water: 500ml / 2 cups
• Optional for Serving: Fresh cilantro or parsley, chopped
• For the Spicy Chili Sauce (Llajwa - a traditional accompaniment):
• Rocoto Peppers or Aji Amarillo paste: 2-3 medium rocoto peppers (deseeded for less heat) OR 2-3 tbsp aji amarillo paste (Note: Rocoto peppers are very spicy!)
• Tomatoes: 2 medium, roughly chopped
• Red Onion: 1/4 small, roughly chopped
• Cilantro: A small handful
• Salt: To taste
• Water: 1-2 tbsp (optional, for desired consistency)

Directions

1. Prep Your Ingredients Peel the potatoes and cut them into 1-inch chunks. If using starchy potatoes, you might want to soak them in cold water for 15 minutes to remove excess starch, then drain. Pat the beef cubes dry with paper towels. For the chili sauce, roughly chop all ingredients.
2. Sear the Beef Heat the oil or fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Sear until browned on all sides, about 3-4 minutes per batch. Remove the seared beef and set aside.
3. Sauté Aromatics Reduce the heat to medium. Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, ground cumin, and dried oregano. Cook for another minute until fragrant, stirring constantly.
4. Combine & Simmer
5. Return the seared beef to the pot. Add the potato chunks and the beef broth or water. Stir everything together. If using fresh chili peppers (like rocotos) for the K'allu itself (instead of a side sauce), you would add them now, finely chopped and deseeded to your spice preference. Bring the mixture to a gentle simmer.
6. Cook Until Tender Once simmering, reduce the heat to low, cover the pot, and let it cook for 35-45 minutes, or until the potatoes are tender and the beef is fork-tender. The flavors will meld beautifully during this time, creating a rich and comforting stew. Stir occasionally to prevent sticking.
7. Final Seasoning & Chili Sauce Taste the K'allu and adjust salt and pepper as needed. If you prefer more heat directly in the K'allu, you can stir in a bit of aji amarillo paste or a pinch of cayenne pepper.
8. To make the Spicy Chili Sauce (Llajwa): Combine the rocoto peppers (or aji amarillo paste), chopped tomatoes, red onion, and cilantro in a blender or food processor. Add a splash of water if needed to help it blend, and process until you reach your desired consistency – traditionally it's a bit chunky. Season with salt to taste.
9. Serving Suggestions Ladle the hot K'allu into bowls. Garnish with fresh chopped cilantro or parsley. Serve immediately with a side of the freshly made Llajwa. K'allu is traditionally served with rice, corn on the cob, or crusty bread for soaking up all that delicious sauce.