Peruvian Cilantro Beef Stew (Seco de Carne)

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seco de carne

I recently had this very traditional Peruvian Cilantro Beef Stew (Seco de Carne) while in Peru earlier this year. It quickly became one of my favorite Peruvian meals and favorite meals in general. This meal is one that both my husband and I said we could eat every single day, lunch or dinner. We ate this meal all week long – an easy meal to throw together every night after work – just reheat the rice and meat and throw the already meal-prepped toppings on top. It was something we both looked forward to immensely every evening. When it was gone on the fourth day, we were both disappointed and craving it still!

I ordered my aji Amarillo paste from amazon, this is the exact one here!

Below you will find step-by-step instructions, a video tutorial, helpful notes and some background of this beloved traditional Peruvian meal.

I know this recipe will be well-loved and repeated, enjoy this Peruvian Cilantro Beef Stew (Seco de Carne) recipe!

Ingredients for Seco de Carne:

• 3.5 lbs of beef short ribs or 2.5 lbs beef chuck roast
• 1 large white onion
• 4 cloves garlic
• 2 tablespoons aji amarillo paste
• 1 teaspoon ground cumin
• 1 1/2 cups fresh cilantro
• 4-5 carrots
• 1 1/2 cup frozen peas
• 3 cups water
• 1 heaping tablespoon of vegetable bouillon from Better than Bouillon OR salt to taste
• Toppings: thinly sliced red onion, minced hot red pepper or habanero pepper, raw cilantro, avocado

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Directions:

If using chuck roast cut up into large sections, quarter the roast or approximately 3-4 inch cubes. You may also leave the chuck roast whole, you will just want to cook it longer – approximately 7 hours or until falling apart.

Season the outside of the beef with salt and pepper and dredge in a little bit of flour. Heat your dutch oven to medium-high heat with olive oil and sear all sides of the beef until there is crust appearing golden brown. When all sides of the meat have been seared remove the meat and place them aside.

Using the same pot you seared the meat in, cook the onions and garlic. Start cooking the onions first – a few minutes before the adding the garlic since they take longer to cook . Cook until the onions are becoming translucent and the garlic is fragrant.  Don’t cook so long that the garlic turns brown. 

Add the rest of the ingredients to the pot: aji amarillo paste, cilantro, cumin, bouillon or salt and blend with a hand-held immersion blender. Or alternatively, transfer the ingredients to a high speed blender, blend until smooth and replace sauce back to the dutch oven.

Once the sauce is blended and in the dutch oven, replace the beef and place in the oven at 275°F for 3.5 hours.

While the beef is cooking, cook your rice and chop and thinly slice the toppings: red onions, spicy red peppers, fresh cilantro, avocado and wedges of lime.

Check the roast 30 minutes before it is done to see if the liquids are reducing or if it is still thin and watery. If it is very thin and watery you can leave the cover off for the remainder of the cooking. If it is reducing and thickening nicely you can leave the cover on.

20 minutes before the beef is done, add the chopped carrots and frozen peas to the stew. OR, you can lightly steam the carrots and peas separately for 15 minutes and add them on top while assembling.

The beef should be falling apart, if it is not, give it more time, as long as it needs until it is falling apart.

When the beef is finished cooking, skim off some of the fat off the top. Assemble as pictures show with toppings: thinly sliced red onion, minced spicy pepper(red or habanero), avocado, fresh cilantro and serve hot.

This is an amazing make ahead meal prep dish that you can assemble nightly all week long. Just have your toppings prepped in a container, some leftover rice or keep making it nightly and the beef sealed well in an air tight glass container.

Equipment:

• Le Creuset dutch oven
• Hand-held immersion blender

@mole.in.the.wall

PERUVIAN CILANTRO BEEF STEW 🤤🤤🤤at: moleinthewall.com

♬ Make It Better (Instrumental) – Anderson .Paak

Notes:

Preparation Tips:

Quality Ingredients: Use fresh and high-quality ingredients for the best flavor. Opt for lean beef cuts to enhance the stew’s richness without excessive fat.

Slow and Low: Allow the stew to simmer slowly at the low temperature of 275°F. Low and slow cooking allows the meat to dissolve all the connective tissue and fat so that it falls apart and flavors to meld together, creating a robust and aromatic broth.

Fresh Cilantro: Fresh cilantro is key to the dish’s vibrancy. Add it towards the end of cooking to preserve its bright flavor and color.

Serving Suggestions:

Accompaniments: Serve Seco de Carne with fluffy white rice or quinoa to absorb the savory juices. A side of Peruvian-style beans, yuca or fried plantains are also a fantastic addition.

Garnish Galore: Pile high a stack of thinly sliced raw red onion or place on the side. Sprinkle extra chopped cilantro on top for a burst of freshness. Sliced lime wedges add a citrusy kick. For the heat, add minced or thinly sliced hot chile peppers. Avocado adds a creaminess and refreshing element.  I like to finish my plate with a generous sprinkle of flaky salt over the top.

Pairing Perfection: Consider pairing the stew with a refreshing Peruvian drink like chicha morada or a simple pisco sour for an authentic dining experience.

Leftover Love: Like many stews, Seco de Carne often tastes even better the next day. Store leftovers in the fridge and let the flavors continue to develop.

Background Information:

Seco de Carne: A Culinary Gem from Peru

Originating from the coastal regions of Peru, Seco de Carne is a beloved Peruvian stew celebrated for its robust flavors and cultural significance. The dish perfectly captures the essence of Peruvian cuisine, blending indigenous ingredients with Spanish and African influences.

Key Ingredients:

• Aji Amarillo: The bright and mildly spicy aji amarillo pepper is a staple in Peruvian cooking, contributing both heat and a distinct yellow-orange hue.
• Cilantro: An abundance of fresh cilantro not only adds color but also infuses the stew with a uniquely fresh and herbaceous flavor.
• Chicha de Jora: Traditionally, this stew is made with chicha de jora, a fermented corn beer, which imparts a subtle sweetness and depth to the broth.

Culinary Tradition:

Seco de Carne is often prepared during festive occasions and family gatherings, reflecting the Peruvian love for communal dining and vibrant, flavorful dishes. The slow cooking method allows the stew to develop its character over time, resulting in a dish that’s as rich in tradition as it is in taste.

By savoring Seco de Carne, you’re not just enjoying a meal; you’re indulging in a piece of Peruvian culinary heritage.

If you love this recipe you may also enjoy barbacoa beef tacos, crispy salmon rice bowls, shredded chicken burrito bowls, or New Mexico Red Chile.

I know you will love this Peruvian Cilantro Beef Stew (Seco de Carne) recipe. We have added this to our list of most-loved and repeatable dishes!