Seco De Carne
Experience the comforting flavors of Peru with Seco de Carne, a rich and fragrant beef stew brimming with bold, fresh ingredients. Tender cubes of seasoned beef are slow-simmered in a vibrant cilantro sauce blended with aji amarillo paste, creating a perfect balance of savory and mildly spicy notes. Infused with optional dark beer for added depth, this one-pot wonder is loaded with hearty vegetables like potatoes, carrots, and peas, making it a nourishing and satisfying meal. Serve this traditional Peruvian dish over steamed white rice to soak up every drop of its luscious sauce—ideal for family dinners or gatherings. Simple yet sophisticated, Seco de Carne offers a delicious taste of South American cuisine right in your kitchen!
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Recipe Information
Ingredients
- 2 lbs beef stew meat
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 cups cilantro leaves
- 2 tbsp vegetable oil
- 2 tbsp aji amarillo paste
- 1 cup dark beer (optional)
- 2 cups beef broth
- 1 cup peas
- 2 medium carrots
- 3 medium potatoes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp cumin
- 2 cups rice (for serving)
Instructions
Cut the beef stew meat into bite-sized cubes and season with salt, black pepper, and cumin. Set aside.
Peel and finely dice the onion, and mince the garlic cloves.
In a blender, combine the cilantro leaves and 1 cup of beef broth. Blend until smooth and set aside.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Sear the beef cubes in batches until browned on all sides, approximately 2-3 minutes per side. Remove the beef and set aside.
In the same pot, lower the heat to medium and add the diced onions. Cook for 5-7 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic and aji amarillo paste to the onions. Cook for another 2 minutes to release the aromas.
Pour in the blended cilantro mixture and stir well. Let it simmer for 5 minutes to develop the flavors.
If using dark beer, pour it into the pot and let it simmer for another 5 minutes to reduce slightly.
Return the seared beef to the pot and add the remaining cup of beef broth. Stir to combine.
Cover the pot and reduce the heat to low. Simmer for 45 minutes, stirring occasionally.
Peel and dice the carrots and potatoes into large chunks. Add these to the pot along with the peas.
Cook for an additional 30 minutes, or until the vegetables are tender and the sauce has thickened slightly.
Taste and adjust seasoning with more salt or pepper if needed.
Serve hot with steamed white rice for a complete, hearty meal.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.2 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
