I first had Seco de Carne at the Peruvian restaurant Chan Chan in Buenos Aires. It is a very typical Peruvian dish; it is aromatic, tasty, and perfect for a colder day.
In every version I have seen, the recipe includes a LOT of cilantro as the major player. Some people have a genetic disposition to dislike cilantro but I am not one of them.
Heather does not like cilantro, but she loves this recipe and the flavors, so maybe if you are a cilantro hater as well, you can give this dish a try at your local Peruvian restaurant and see if maybe you like it too.
There are also many variations and recipes. Some put potatoes in the stew, some sweet potatoes, and some use both. Sometimes the meat is beef, sometimes pork, lamb, or even goat (which is quite tasty). Every time I talk with a Peruvian cook, they do something a little different, so don’t be afraid to experiment a little bit!
In this recipe, I marinate the meat in beer, but you can also just use water and skip the marinade. If so, I would recommend adding a cup of bullion.
Seco de Carne (Peruvian Beef Stew)
Ingredients
- 3 lbs Cheap Beef 1.5 kilos
- 3 cups Dark Beer Any good stout will do
- 1 large Red Onion chopped
- 3 tbs garlic minced
- 1 bunch Cilantro roughly chopped
- 2 medium Carrots sliced or diced
- 1 cup Peas
- 2 tbs Vegetable Oil
- 1 tbs Ground Cumin
- 1 tbs Aji Amarillo paste or other hot pepper paste
- 1 tsp Salt
Instructions
- Cut the beef into large cubes and place into a bowl. Add cumin, salt, and 3 cups of stout beer. Mix and marinate for at least one hour or in the refrigerator overnight.
- Add cilantro (keep a bit aside to garnish) and one cup of water to a blender, and blend until smooth.
- Heat oil and brown beef on all sides reserving the marinade, transfer to a bowl then cook the onions, garlic, and aji amarillo paste until the onions are soft.
- Add the marinade, meat, any juices, and the cilantro puree.
- Add enough water to cover the meat, bring to a simmer on medium low heat. Cook for 90 minutes or until the meat is tender.
- Add the carrots and peas, and cook until the vegetables are tender.
- Garnish with cilantro.
