Seco de Carne - Peruvian Beef Stew

Seco de carne is a traditional Peruvian dish that showcases the rich culinary heritage of Peru. This flavorful beef stew is a beloved comfort food that is often enjoyed with a side of rice and beans. The dish is typically made with tender chunks of beef which are slow-cooked with a fragrant blend of spices, including garlic, cumin, and aji amarillo, a popular Peruvian chili pepper. The stew is then simmered until the meat is beautifully tender and the flavors have melded together to create a hearty and satisfying meal. Seco de carne is a perfect example of the warm and comforting flavors that make Peruvian cuisine so beloved around the world.

Servings: 4

Author: Chef Connie

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Seco de Carne - Peru

Prep time: 30 MinCook time: 2 HourTotal time: 2 H & 30 M

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Ingredients

Shrimp Stock

• 2 lbs beef chuck or stew meat, cut into chunks
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 bunch cilantro, washed and roughly chopped
• 2 cup beer
• 2-3 tablespoons aji amarillo paste (yellow chili paste)
• 2 cup beef
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 large carrot, peeled and sliced
• 1 large potato, peeled and diced
• 1/2 cup green peas
• Salt and pepper to taste
• Vegetable oil
• 1 cup of white rice

Instructions

1. In a bowl, season the beef chunks with salt, pepper, cumin, and paprika. Let it marinate for at least 30 minutes.
2. In a blender, combine the chopped cilantro with 1/2 cup beef broth
3. In a large pot or Dutch oven, heat some vegetable oil over medium-high heat. Add the marinated beef chunks and brown on all sides. Remove the beef and set aside.
4. In the same pot, add a bit more oil if needed. Sauté the onions until they are translucent. Add the minced garlic and cook for another minute.
5. Add the cilantro paste and aji amarillo paste to the pot, stirring to combine with the onions and garlic. Cook for a few minutes until the mixture becomes fragrant.
6. Pour in the beer and let it simmer for a couple of minutes to cook off the alcohol.
7. Add the browned beef back to the pot. Pour in the broth, and add the oregano. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about an hour.
8. After an hour, add the sliced carrot, diced potato, and green peas. Continue to simmer until the vegetables are tender and the beef is fully cooked, about 30 minutes more.
9. Taste and adjust the seasoning with more salt and pepper if necessary.
10. Serve the Seco de Carne hot, accompanied by white rice

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