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Seco de Carne

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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.

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

  1. Place the fresh cilantro and 1/2 cup beef broth in a blender and blend until smooth and bright green. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the garlic, jalapeño or green chile, cumin, oregano, and optional ají amarillo paste. Cook for about 1 minute until fragrant.
  6. Add the diced tomatoes and cook for several minutes until softened and beginning to break down.
  7. 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.
  8. Return the browned beef and any accumulated juices to the pot. Bring to a gentle simmer, reduce the heat to low, and partially cover.
  9. 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.
  10. Stir in the lime juice and adjust the salt and black pepper to taste.
  11. 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

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