From the Heart of Peru: Aromatic Cilantro & Garlic Beef Stew (Seco de Res)
Details
A classic Peruvian beef stew where tender meat meets a vibrant, garlic-laced cilantro sauce.
Ingredients
Instructions
Prepare the Cilantro Base
In a blender, combine the cilantro leaves with about 1/2 cup of the beef broth or water. Blend until you have a smooth, vibrant green liquid. Set aside.
Sear the Beef
Pat the beef cubes dry and season generously with salt, pepper, and cumin. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Do not overcrowd the pot. Remove the seared beef and set it aside.
Build the Aderezo
In the same pot, lower the heat to medium and add the chopped red onion. Sauté for about 8 minutes until soft and translucent. Add the minced garlic, ají amarillo paste, and optional ají panca paste. Cook for another 3-5 minutes, stirring constantly, until the mixture is fragrant and deep in color.
Combine and Simmer
Pour the blended cilantro mixture into the pot and bring it to a boil, stirring to scrape up any browned bits from the bottom. Return the seared beef and any accumulated juices to the pot. Add the beer (or chicha de jora) and the remaining beef broth. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 1.5 to 2 hours, or until the beef is becoming tender.
Add Vegetables
Add the quartered potatoes and sliced carrots to the stew. Continue to simmer, covered, for another 30-40 minutes until the vegetables are tender and the beef is fall-apart soft.
Finish the Stew
Stir in the green peas during the last 5 minutes of cooking. Taste and adjust the seasoning with salt and pepper if needed. Let the stew rest for about 10 minutes before serving.
Serve
Serve the Seco de Res hot, accompanied by fluffy white rice and a fresh, zesty salsa criolla on the side.
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