Seco De Carne
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.
Servings 6 servings
Calories 208kcal
Ingredients
- 1.5 lbs stewing beef
- 1 onion
- 3 cloves garlic
- 1-3 Tbsp ají amarillo paste
- 1 bunch cilantro
- 1 cup beef broth
- 1/2 cup beer
- 1 cup frozen green peas
- 1 Tbsp corn starch (optional)
- 1 tsp cumin
- 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.
- Serve over rice.
Video
Nutrition
Calories: 208kcal | Carbohydrates: 9g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 141mg | Potassium: 581mg | Fiber: 2g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 3mg