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Seco de Carne

Savory Seco de Carne: Your New Family Favorite Beef Stew

Experience the rich flavors of Seco de Carne, a comforting Peruvian beef stew that warms the soul.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Peruvian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 kg Beef Top sirloin recommended, can substitute goat or chicken.
  • 3 medium Yellow Potatoes Other waxy potatoes can work.
  • 2 tablespoons Corn Oil Can substitute with another vegetable oil.
  • 2 large cloves Garlic Garlic powder can be used if fresh is unavailable.
  • 1 tablespoon Aji Amarillo Paste Can substitute with another spicy paste.
  • 6 Peppercorns Use whole crushed peppercorns for stronger flavor.
  • 1 teaspoon Ground Cumin Essential for authentic Peruvian taste.
  • 2 Peppers Finely chopped; bell peppers are great for mildness.
  • 1 cup Purple Onion Finely chopped; yellow onions can be used.
  • ½ cup Tomato Cut into squares; any variety fits.
  • 1 cup Cilantro Leaves Central for authentic flavor; can substitute coriander.
  • 4 cups Water Can substitute a couple of cups with beer for a twist.
  • 1 cup Green Peas Frozen peas work as a handy alternative.
  • Salt Essential for seasoning, adjust to taste.
  • Cooked White Rice Optional, serves as a traditional side.
  • Fried Plantain Optional, adds sweetness and texture.

Equipment

  • heavy pot
  • mortar and pestle
  • Blender

Method
 

Cooking Steps
  1. Prepare the Beef: Cut beef into 1.5-2 cm cubes, rinse under cold water, and pat dry.
  2. Make the Marinade: Grind garlic with peppercorns, salt, and cumin; marinate beef for 30 minutes.
  3. Sear the Meat: Heat corn oil in a heavy pot; sear marinated beef cubes until browned.
  4. Add Fresh Ingredients: Stir in diced tomato and chopped peppers, cooking for a few minutes.
  5. Incorporate Vegetables: Add potato cubes and finely chopped purple onion; cook for 5-10 minutes.
  6. Blend in Cilantro: Combine cilantro leaves with water in a blender, then pour into the stew.
  7. Cook the Stew: Cover and cook on low heat for 30-45 minutes, stirring and adding water as necessary.
  8. Add Finishing Touches: Stir in green peas and cook for no more than 5 minutes.
  9. Let Rest: Remove stew from heat and let it rest for 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1200IUVitamin C: 35mgCalcium: 50mgIron: 4mg

Notes

Optional: Garnish with extra cilantro for a fresh touch.

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