Why You’ll Love This Recipe
I love Seco de Carne because slow cooking transforms an affordable cut of beef into incredibly tender, flavorful pieces. The cilantro-based sauce gives the stew its distinctive color and fresh herbal character, while cumin, garlic, peppers, and tomatoes add plenty of savory depth.
I also like preparing this dish ahead of time. After resting in the refrigerator, I find that the flavors become even more pronounced, making it an excellent option for meal prep or a comforting family dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Beef
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Cilantro Sauce
- 1 large bunch fresh cilantro
- 1/2 cup beef broth
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeño or mild green chile, chopped
- 2 medium tomatoes, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 tablespoon ají amarillo paste, optional
- 1 cup beef broth
- 1/2 cup dark beer
- 1 tablespoon lime juice
- Salt and black pepper, to taste
For Serving
- Cooked white rice
- Boiled or roasted potatoes
- Lime wedges
- Fresh cilantro
Directions
1. Prepare the Cilantro
I place the fresh cilantro and 1/2 cup of beef broth in a blender. I blend until I have a smooth, bright green mixture, then set it aside while I prepare the beef.
2. Brown the Beef
I pat the beef cubes dry and season them with salt and black pepper. I heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
I brown the beef in batches, making sure I don’t overcrowd my pot. I cook each batch until the pieces develop a deep brown crust, then transfer them to a plate.
3. Cook the Aromatics
I reduce the heat to medium and add the chopped onion and bell pepper to the same pot. I cook them for about 4–5 minutes until they begin to soften.
I stir in the garlic, jalapeño, cumin, oregano, and ají amarillo paste. I cook everything for another minute until fragrant.
4. Build the Sauce
I add the diced tomatoes and cook them for several minutes until they soften and begin breaking down.
Next, I pour in my blended cilantro mixture, remaining beef broth, and dark beer. I stir well, scraping the bottom of the pot to incorporate all the flavorful browned bits left from the beef.
5. Simmer the Seco de Carne
I return the browned beef and any accumulated juices to the pot. I bring everything to a gentle simmer, then reduce the heat to low and partially cover the pot.
I cook my Seco de Carne for approximately 1 1/2–2 hours, stirring occasionally. I know it’s ready when the beef is fork-tender and the sauce has become rich and slightly thickened.
If the stew becomes too thick before the beef is tender, I add a small splash of beef broth or water.
6. Finish and Serve
Once the beef is tender, I stir in the lime juice and taste the sauce. I adjust the salt and black pepper as needed.
I spoon my Seco de Carne over warm white rice and serve it with potatoes. I finish each portion with fresh cilantro and a lime wedge when I want an extra burst of freshness.
Servings and Timing
This Seco de Carne recipe makes approximately 6 servings.
I allow about 20 minutes for preparation and approximately 1 hour 45 minutes to 2 hours 15 minutes for cooking. My total time is around 2 hours 5 minutes to 2 hours 35 minutes, depending on the size of the beef pieces and how quickly they become tender.
Variations
For a Peruvian-inspired version, I like including ají amarillo paste for its distinctive fruity chile flavor. I can increase or decrease the amount depending on how much heat I want.
For an Ecuadorian-inspired variation, I can incorporate additional cumin and adjust the liquid and seasonings to match the style I prefer. Seco recipes vary considerably between regions and households, so I don’t mind adapting mine.
If I don’t want to cook with beer, I replace it with additional beef broth. The final flavor is slightly different, but I still get a rich and satisfying stew.
I can also add peas or carrots toward the end of cooking when I want more vegetables. For a different protein, I can use lamb, goat, or chicken and adjust my cooking time accordingly.
Storage/Reheating
I let leftover Seco de Carne cool before transferring it to an airtight container. I store it in the refrigerator for up to 3–4 days.
To reheat it, I place the stew in a saucepan over medium-low heat and stir occasionally until thoroughly heated. If my sauce has thickened considerably in the refrigerator, I add a splash of beef broth or water.
I can also freeze Seco de Carne for up to 2–3 months. I prefer freezing the stew separately from rice and potatoes. I thaw it overnight in the refrigerator before gently reheating it on the stovetop.
FAQs
What is Seco de Carne?
Seco de Carne is a beef stew found in several Latin American cuisines. I associate this cilantro-rich style particularly with Peruvian and Ecuadorian cooking, although ingredients and preparation methods vary considerably by country, region, and family.
What cut of beef is best for Seco de Carne?
I prefer beef chuck because slow cooking makes it tender while its fat and connective tissue contribute richness to the sauce. Other beef cuts suitable for braising can also work well.
Do I have to use beer in Seco de Carne?
No. Although beer is used in some versions and gives my stew extra depth, I can replace it with beef broth if I prefer an alcohol-free version.
Why is cilantro important in Seco de Carne?
Cilantro gives this version of Seco de Carne its characteristic green color and fresh herbal flavor. I blend it with a little broth before adding it to the stew so its flavor spreads throughout the sauce.
What should I serve with Seco de Carne?
I usually serve Seco de Carne with white rice because it absorbs the flavorful sauce beautifully. Potatoes are another excellent accompaniment, and I can add beans, avocado, a simple salad, or pickled onions to make the meal even more substantial.
Conclusion
Seco de Carne is the kind of slow-cooked meal I enjoy when I want tender beef surrounded by a rich, aromatic sauce. I especially love how cilantro, cumin, garlic, peppers, and tomatoes come together to give this stew its distinctive character. Served with warm rice and potatoes, it becomes a hearty and comforting meal that I can prepare for a family dinner or make ahead for flavorful leftovers.
PrintSeco de Carne
Seco de Carne is a rich Latin American beef stew featuring tender chunks of beef slowly simmered in a vibrant cilantro sauce with tomatoes, peppers, garlic, and warm spices. Serve it over white rice with potatoes for a hearty, comforting meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes–2 hours 15 minutes
- Total Time: 2 hours 5 minutes–2 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Peruvian-Ecuadorian
- Diet: Low Lactose
Ingredients
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large bunch fresh cilantro
- 1/2 cup beef broth, for blending
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeño or mild green chile, chopped
- 2 medium tomatoes, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 tablespoon ají amarillo paste, optional
- 1 cup beef broth
- 1/2 cup dark beer
- 1 tablespoon lime juice
- Salt and black pepper, to taste
- Cooked white rice, for serving
- Boiled or roasted potatoes, for serving
- Lime wedges, for serving
- Fresh cilantro, for serving
Instructions
- Place the fresh cilantro and 1/2 cup beef broth in a blender and blend until smooth and bright green. Set aside.
- Pat the beef cubes dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
- Brown the beef in batches without overcrowding the pot, cooking until the pieces develop a deep brown crust. Transfer the browned beef to a plate.
- Reduce the heat to medium. Add the onion and red bell pepper to the pot and cook for 4–5 minutes until they begin to soften.
- Stir in the garlic, jalapeño or green chile, cumin, oregano, and optional ají amarillo paste. Cook for about 1 minute until fragrant.
- Add the diced tomatoes and cook for several minutes until softened and beginning to break down.
- Pour in the blended cilantro mixture, remaining 1 cup beef broth, and dark beer. Stir well and scrape the bottom of the pot to incorporate the browned bits.
- Return the browned beef and any accumulated juices to the pot. Bring to a gentle simmer, reduce the heat to low, and partially cover.
- Cook for approximately 1 1/2–2 hours, stirring occasionally, until the beef is fork-tender and the sauce is rich and slightly thickened. Add a splash of beef broth or water if the sauce becomes too thick before the beef is tender.
- Stir in the lime juice and adjust the salt and black pepper to taste.
- Serve the Seco de Carne over warm white rice with boiled or roasted potatoes. Garnish with fresh cilantro and lime wedges.
Notes
- Ají amarillo paste adds a distinctive fruity chile flavor and can be adjusted according to your preferred heat level.
- For an alcohol-free version, replace the dark beer with an equal amount of additional beef broth.
- Peas or carrots can be added toward the end of cooking for extra vegetables.
- Lamb, goat, or chicken can be substituted for beef, but the cooking time should be adjusted accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently over medium-low heat, adding a splash of beef broth or water if the sauce has become too thick.
- Freeze the stew separately from rice and potatoes for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1/6 of stew
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 105 mg
