Beef stew with carrots and potatoes

This casserole is similar to many found throughout the world, but also very Peruvian. Many Peruvians consider it to be especially characteristic of Cuzco, but the dish actually has its roots in several Peruvian cities, especially those that had a substantial Spanish population after the conquest. Almost as soon as the Spanish began to cook with tomatoes, this combination of ingredients was developed. Estofado is usually served with plain rice.