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I stumbled upon this Peruvian gem while traveling through Lima. Seco de carne quickly became my go-to comfort stew. Rich, hearty, and bursting with flavor, this beef dish is perfect for chilly evenings. Cilantro adds a fresh twist, while beer brings depth to broth. Don't be fooled by its simplicity – each bite packs a punch of authentic South American taste. Ready to transport your taste buds? Let's dive into this mouthwatering recipe together!
Ingredients for Seco de Carne Stew
- Beef chuck: Tender and flavorful cut of meat that becomes melt-in-your-mouth delicious when slow-cooked in the stew.
- Vegetable oil: Used for browning the beef and sautéing the aromatics, adding depth of flavor to the stew.
- Onion: Adds sweetness and depth to the stew, creating a flavorful base for the other ingredients to shine.
- Garlic: Infuses the stew with a rich, aromatic flavor that enhances the overall taste of the dish.
- Cilantro: Blended into a paste, it adds a fresh and vibrant herbal note to the stew, brightening up the flavors.
- Beer: Adds a unique depth of flavor and richness to the stew, complementing the beef and other ingredients perfectly.
- Beef broth: Provides a savory base for the stew, enhancing the meaty flavors and creating a hearty and comforting dish.
- Carrots: Add sweetness and a pop of color to the stew, while also providing a subtle earthy flavor and texture.
- Potatoes: Help thicken the stew and add a creamy texture, absorbing the flavors of the broth and beef as they cook.
- Peas: Bring a burst of sweetness and freshness to the stew, adding a pop of color and texture to each bite.
Read more: Seco De Pollo Ecuatoriano Stew Recipe
Essential Tools for Making This Stew
- Dutch oven: Essential for slow cooking the stew and ensuring all flavors meld together perfectly.
- Chef's knife: Needed to chop the vegetables and meat into the right size for even cooking and texture.
Seco De Carne Stew Recipe
A traditional Peruvian beef stew with a rich, flavorful sauce.
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Equipment
- Large pot
- Blender
Ingredients:
Main Ingredients
- 2 lb Beef chuck, cut into chunks
- 2 tbsp Vegetable oil
- 1 Large onion, chopped
- 4 cloves Garlic, minced
- 1 cup Cilantro, chopped
- 1 cup Beer
- 2 cups Beef broth
- 2 Carrots, sliced
- 2 Potatoes, diced
- 1 cup Peas
- to taste Salt and pepper
Read more: Carne De Res Stew Recipe
Instructions:
- Heat oil in a large pot over medium-high heat. Brown the beef chunks on all sides. Remove and set aside.
- In the same pot, add the chopped onion and garlic. Cook until softened.
- Blend the cilantro with a bit of water to make a paste. Add to the pot and cook for a few minutes.
- Return the beef to the pot. Add the beer and beef broth. Bring to a boil, then reduce heat and simmer for 1 hour.
- Add the carrots, potatoes, and peas. Cook for another 30 minutes or until vegetables are tender. Season with salt and pepper to taste.
Notes:
Serve with rice or crusty bread.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Olla De Carne Stew Recipe
Tips for Making Seco de Carne Stew Ahead of Time
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Seco de carne is a traditional Peruvian dish that originated from African slaves brought to Peru.
Common Questions About Preparing This Stew
FAQ:
Can I use a different type of meat for this stew?
Yes, you can substitute beef with pork, chicken, or lamb for a different flavor profile.
How can I make this stew spicier?
To add some heat, you can include chopped chili peppers or a dash of hot sauce to the stew.
Can I make this stew ahead of time?
Absolutely! This stew actually tastes even better the next day, so feel free to make it in advance.
Is it necessary to use beer in this recipe?
The beer adds a unique depth of flavor to the stew, but you can substitute it with more beef broth if needed.
Can I freeze the leftovers?
Yes, you can freeze the stew in an airtight container for up to 3 months. Just thaw and reheat when ready to enjoy.
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