Seco de Carne Recipe

Why You’ll Love This Recipe

I love Seco de Carne because slow cooking transforms a relatively simple combination of beef and aromatics into a hearty dish with layers of flavor. Cilantro gives my sauce its distinctive color and freshness, while cumin, garlic, and peppers add warmth and depth.

I also appreciate how well this dish works for make-ahead meals. The flavors become even more developed after resting, so I can prepare the stew in advance and gently reheat it for an easy dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef

• Beef chuck, cut into large cubes
• Salt
• Freshly ground black pepper
• Ground cumin
• Vegetable oil or olive oil

For the Cilantro Sauce

• Fresh cilantro leaves and tender stems
• Beef broth
• Garlic cloves
• Aji amarillo paste

For the Stew

• Yellow onion, finely chopped
• Garlic cloves, minced
• Aji amarillo paste
• Ground cumin
• Beef broth
• Dark beer, optional
• Carrots, cut into chunks
• Potatoes, cut into chunks
• Green peas
• Salt
• Freshly ground black pepper

For Serving

• Cooked white rice
• Cooked beans, optional
• Fresh cilantro

Directions

1. I start by seasoning the beef generously with salt, black pepper, and cumin.
2. I heat the oil in a heavy pot or Dutch oven over medium-high heat. I brown the beef in batches so the pieces develop a good crust instead of steaming. I transfer the browned beef to a plate.
3. I place the cilantro, a little beef broth, garlic, and aji amarillo paste in a blender. I blend until I have a smooth, bright green sauce.
4. I reduce the heat to medium and add the chopped onion to the same pot. I cook it for about 5 minutes, stirring occasionally, until softened.
5. I add the minced garlic, additional aji amarillo paste, and cumin. I cook everything for another minute until fragrant.
6. I pour the cilantro mixture into the pot and cook it for several minutes, stirring frequently.
7. I return the browned beef and any accumulated juices to the pot. I pour in the beef broth and dark beer when I’m using it, adding enough liquid to mostly surround the meat.
8. I bring everything to a gentle simmer, cover the pot, and reduce the heat to low. I let my beef simmer for about 1½ hours.
9. I add the carrots and potatoes and continue simmering for another 30–40 minutes, or until the vegetables are tender and the beef can easily be pulled apart with a fork.
10. I stir in the peas during the final few minutes of cooking.
11. I taste the sauce and adjust the salt, pepper, cumin, or aji amarillo as needed. If my sauce is thinner than I want, I simmer the stew uncovered for several minutes to reduce it.
12. I serve my Seco de Carne hot with white rice and, when I want a traditional-style hearty plate, beans on the side.

Servings and Timing

I usually make this Seco de Carne for about 6 servings.

• Prep time: 20 minutes
• Cook time: about 2 hours 20 minutes
• Total time: about 2 hours 40 minutes
• Servings: 6

Variations

For a beer-free Seco de Carne, I simply replace the beer with additional beef broth. I still get a rich sauce from the browned beef, cilantro, aromatics, and spices.

When I can’t find aji amarillo paste, I use another mild-to-medium chile paste and adjust it to taste. The flavor changes slightly, but I can still make a delicious cilantro-forward beef stew.

For an extra-hearty version, I add more potatoes and carrots. I sometimes leave the potatoes out of the stew when I plan to serve plenty of rice and beans alongside it.

I can also make Seco with lamb instead of beef. Lamb gives me a richer and slightly more distinctive flavor while working beautifully with cilantro and cumin.

When I want more heat, I increase the chile paste or add a small amount of fresh hot pepper.

Storage/Reheating

I let my leftover Seco de Carne cool before transferring it to an airtight container. I store it in the refrigerator for up to 3–4 days.

I find that this stew tastes particularly good the next day because the beef and sauce have more time to develop together.

To reheat it, I place the stew in a saucepan over medium-low heat and warm it gently until steaming hot throughout. If the sauce has thickened considerably in the refrigerator, I add a splash of beef broth or water.

I can also freeze Seco de Carne for about 2–3 months. When I’m making the stew specifically for freezing, I prefer freezing it without potatoes because their texture can become softer and grainier after thawing.

FAQs

What is Seco de Carne?

Seco de Carne is a Peruvian-style beef stew that I make with tender beef, cilantro, onions, garlic, peppers, cumin, and flavorful cooking liquid. Despite the name “seco,” which means “dry” in Spanish, I expect the finished dish to have a rich sauce rather than being dry.

What cut of beef do I use for Seco de Carne?

I prefer beef chuck because its connective tissue becomes tender during slow cooking and gives my sauce extra richness. Other beef cuts intended for slow braising can work as well.

Does Seco de Carne taste strongly of cilantro?

Cilantro is an important flavor in my Seco de Carne, but slow cooking changes its fresh, raw character. It becomes integrated with the beef, aromatics, cumin, and chile to create the distinctive sauce.

Can I make Seco de Carne without beer?

Yes. I replace the beer with beef broth and continue with the recipe normally. I find the dish still develops plenty of savory flavor, especially when I brown the beef thoroughly before simmering.

What do I serve with Seco de Carne?

I most often serve Seco de Carne with fluffy white rice because it absorbs the flavorful sauce beautifully. I can also add beans, potatoes, or a simple salad to make the meal even more substantial.

Conclusion

Seco de Carne is one of my favorite slow-cooked dishes when I’m craving something deeply savory and comforting. Tender beef, cilantro, cumin, garlic, peppers, and vegetables simmer together into a distinctive stew with a rich, aromatic sauce.

Seco de Carne Recipe

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Seco de Carne is a comforting Peruvian-style beef stew featuring fork-tender beef in a vibrant cilantro, aji amarillo, garlic, and cumin sauce. Serve it hot with fluffy white rice and beans for a hearty meal.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Braising
• Cuisine: Peruvian
• Diet: Low Lactose

Ingredients

• Beef chuck, cut into large cubes
• Salt
• Freshly ground black pepper
• Ground cumin
• Vegetable oil or olive oil
• Fresh cilantro leaves and tender stems
• Beef broth
• Garlic cloves
• Aji amarillo paste
• Yellow onion, finely chopped
• Garlic cloves, minced
• Aji amarillo paste, for the stew
• Ground cumin, for the stew
• Beef broth, for the stew
• Dark beer, optional
• Carrots, cut into chunks
• Potatoes, cut into chunks
• Green peas
• Salt, for the stew
• Freshly ground black pepper, for the stew
• Cooked white rice, for serving
• Cooked beans, optional
• Fresh cilantro, for serving

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Instructions

1. Season the beef generously with salt, black pepper, and cumin.
2. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches until well seared, then transfer it to a plate.
3. Add the cilantro, a small amount of beef broth, garlic, and aji amarillo paste to a blender. Blend until smooth and bright green.
4. Reduce the heat to medium. Add the chopped onion to the same pot and cook for about 5 minutes, stirring occasionally, until softened.
5. Add the minced garlic, additional aji amarillo paste, and cumin. Cook for about 1 minute, until fragrant.
6. Pour the cilantro mixture into the pot and cook for several minutes, stirring frequently.
7. Return the browned beef and any accumulated juices to the pot. Add the beef broth and optional dark beer, using enough liquid to mostly surround the meat.
8. Bring to a gentle simmer, cover, reduce the heat to low, and simmer for about 1 1/2 hours.
9. Add the carrots and potatoes. Continue simmering for another 30–40 minutes, until the vegetables are tender and the beef is fork-tender.
10. Stir in the green peas during the final few minutes of cooking.
11. Taste and adjust the salt, black pepper, cumin, or aji amarillo as needed. If the sauce is too thin, simmer uncovered for several minutes until reduced to the desired consistency.
12. Serve hot with cooked white rice, optional beans, and fresh cilantro.

Notes

• For a beer-free version, replace the dark beer with additional beef broth.
• If aji amarillo paste is unavailable, substitute another mild-to-medium chile paste and adjust the amount to taste.
• For an extra-hearty stew, increase the potatoes and carrots. The potatoes can also be omitted when serving the stew with plenty of rice and beans.
• Lamb can be substituted for beef for a richer variation that pairs well with cilantro and cumin.
• For additional heat, increase the aji amarillo paste or add a small amount of fresh hot pepper.
• Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
• Reheat gently in a saucepan over medium-low heat, adding a splash of beef broth or water if the sauce has thickened.
• Freeze Seco de Carne for 2–3 months. For the best texture, consider freezing the stew without potatoes and adding freshly cooked potatoes after reheating.

Nutrition

• Serving Size: 1 serving
• Calories: 560 kcal
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 49 g
• Fiber: 6 g
• Protein: 38 g
• Cholesterol: 105 mg