Seco de Carne
Peruvian Beef Stew
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.