Peruvian-Style Beef Chuck
Inspired by the flavors of Peru’s iconic carne salteada, this red-hued dish features meltingly tender beef chuck slow-braised in a silky red wine and rocoto sauce. The same rocoto sauce forms a smoky coating for sautéed onions and tomatoes, along with roasted potatoes. A side of fluffy white rice rounds out this comforting creation.
Nutritional facts
Protein
58g
Carbs
63g
Calories
680kcal
Fat
18g
Ingredients
Beef Chuck, Mixed Fingerling Potatoes, Jasmine Rice, Plum Tomato, Red Onion, Red Wine, Red Bell Pepper, Onion, Canola Oil, Fish Sauce, Oyster Sauce, Canola and Olive Oil Blend, Kosher Salt, Chicken Base, Rocotto Chili Paste, Italian Parsley, Garlic, Black Pepper
Contains milk, fish, wheat, soybeans, molluscs.
Reviews
4.4
Based on 89 reviews
Teresa · 04/01/26
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About Felipe Donnelly
Felipe Donnelly is a chef, restaurateur, and storyteller whose cooking bridges his Latin American roots with global influences. He is the co-owner of acclaimed Brooklyn restaurant Colonia Verde and the beloved Comodo, where his food has earned both neighborhood devotion and national recognition. Felipe also leads Comparti Catering, creating memorable dining experiences for weddings and events, and is developing Paloa, a new line of Latin American pantry staples.
Felipe’s path to the kitchen began in advertising, but he soon followed his passion for food and hospitality, opening Comodo in New York’s West Village in 2012 with his wife and partner, wine director Tamy Rofe. Together, they’ve built restaurants that celebrate community, heritage, and creativity, from wood-fired Sunday asados to inventive tasting menus.
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