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Seco de Carne (Peruvian Beef Stew)

Seco de Carne is a delicious Peruvian stew that is wonderful on a cold winters day.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 3 hours 10 minutes
Course Appetizers, Breads, Desserts, Main Dish
Cuisine Peruvian
Servings 8 people

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.

Notes

Serve with white rice, and beans.
What are some of your favorite variations?