Seco de Carne is a typical Peruvian dish but many other countries in South and Central America have adopted their own versions. A cilantro beef stew with deep flavor.
Course dinner
Cuisine Peruvian
Keyword cilantro beef stew, seco de carne
Prep Time 20 minutesminutes
Cook Time 1 hourhour40 minutesminutes
Total Time 2 hourshours
Servings 6servings
Calories 208kcal
Ingredients
1.5lbsstewing beef
1onion
3cloves garlic
1-3Tbspají amarillo paste
1bunch cilantro
1cupbeef broth
1/2cupbeer
1cupfrozen green peas
1Tbspcorn starch (optional)
1tspcumin
sea salt
pepper
Instructions
Peel and finely chop onion and garlic and set aside.
Blend beef broth and cilantro with an immersion blender or in a regular blender until no more chunks of cilantro can be seen and you end up with smooth bright green liquid. Set aside.
Preheat a large heavy-bottomed stewing pot over medium heat and once hot add a drizzle of oil and sear beef in batches. Do not overcrowd the pan. Sear the beef in at the very least 4 batches for 1-2 minutes per side. Set aside in a bowl.
Add chopped onion and garlic to the pan and use a wooden spoon to scrape off the burnt bits and pieces. Use a splash of water if necessary to deglaze.
Once the onion is lightly brown, add the ají amarillo paste and sauté for about 1 minute.
Add seared beef back into the pot and season with sea salt, pepper, and cumin and then pour cilantro broth as well as beer over the beef and give it a good stir.
Make sure all beef is submerged in the stewing liquid and reduce heat to low and cover with a lid. Let simmer for 1-2 hours or until tender.
Add frozen peas and cook for 5-10 minutes in the stew uncovered and remove a few tablespoons of stewing liquid to make a slurry with cornstarch if desired, then add the slurry and mix well.