Step 1

Put the cilantro and spinach in the blender and process with one cup water. Reserve.

Step 2

Heat the oil in a saucepan over high heat and when it is very hot sear the beef pieces until they are golden brown.

Step 3

Add the onions, garlic and aji amarillo paste to the saucepan; stir and let them cook until the onions are soft and translucent.

Step 4

Pour the cilantro mixture and turn the heat to medium. Stir constantly until the water evaporates.

Step 5

Add one tablespoon of oil, if necessary, to fry the herbs. The cilantro and spinach are going to get a dark green color.

Step 6

Pour 6 cups of water and simmer over medium-low heat for 2 hours with the lid on. Check constantly and add water if necessary.

Step 7

When the meat is fork tender add the potatoes, green peas, carrots, salt and pepper to taste; cook uncovered for 15 minutes or until the vegetables are tender.

Step 8

The stew is ready when the veggies are cooked and the juice is reduced.

Step 9

Serve with rice and beans.