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Seco de Carne (Peruvian Beef Stew)

October 23, 2022 by TammyRenea 2 Comments

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I’m so fortunate to know people from different cultures for many reasons.  One of the best reasons is learning about amazing food and food cultures around the world.  The first time I had this Seco de Carne, it was prepared for me by Peruvian friends.  After tasting it, I thought it might be the best beef stew in the world.

The long simmer of the beef in the cilantro flavored broth is something you have to experience.  I have no doubt you’ll feel as I do and make this whenever you crave stew.   I’m so happy to be sharing my version of Seco de Carne with you today.

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Seco de Carne

Peruvian Beef Stew
Course Main Course
Cuisine Peruvian
Keyword beef, beef stew, cilantro, peruvian
Prep Time 30 minutes minutes
Cook Time 2 hours hours 28 minutes minutes
Servings 6

Ingredients

  • 1 bunch cilantro slightly chopped, stems and all
  • 2 cups spinach slightly chopped (optional)
  • 1/2 cup vegetable oil
  • 2 pounds pounds boneless beef chuck roast cut in 2" pieces
  • 1 red onion chopped
  • 2 cloves garlic chopped
  • 1 tbsp aji amarillo paste
  • 2 large potatoes cut in about 2" pieces
  • 2 carrots cut in thick slices
  • 1 cup green peas
  • salt and pepper to taste

Instructions

  • Put rinsed and chopped cilantro and spinach in the blender and process with one cup water. Reserve.
  • Heat the oil in a saucepan over high heat and the beef pieces and sauté until golden brown. Remove from pan and reserve.
  • Turn the heat to medium and add the onions, garlic and aji amarillo paste to the sauce pan; stir and let them cook until the onions are soft and translucent stirring often.
  • Pour in the cilantro mixture and stir constantly until the water evaporates by half. Add the beef back to the pot.
  • Add water enough to cover and simmer over low heat for 2 hours with the lid on. Check often and add more water if necessary.
  • When the meat is fork tender add the potatoes, green peas, carrots, salt and pepper to taste; cook uncovered for 15 or 20 minutes or until the vegetables are tender.
  • The stew is ready when the veggies are cooked and the juice is thickened.
  • This dish is usually served with rice and beans.

 

 

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Filed Under: Beef, Peruvian, Potatoes Tagged With: aji amarillo, beef, beef stew, carrots, cilantro, peas, Peruvian, potatoes

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Comments

  1. Mad Dog says

    October 23, 2022 at 2:42 PM

    That sounds delicious and I think I can get hold of some aji amarillo paste, or I’ll make it. I will defiitely cook this!

    Reply
    • TammyRenea says

      October 23, 2022 at 5:06 PM

      You have to have it (aji amarillo) to make this. I had to order it. If you make it, I’d love to hear what you think. I love it. It’s like nothing I’ve had before.

      Reply

I'd love to hear from you!Cancel reply

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