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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.

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

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

Find it online: https://thefamilycooking.com/seco-de-carne-recipe/