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"Seco de Res a la Limeña"

Course Main Course
Cuisine peruvian
Keyword peruvian food, Stew
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people
Author Brandon Castillo

Equipment

  • Pot

Ingredients

  • 4 Pieces of Beef
  • 1 Red Onion diced
  • 3 Garlic Cloves minced
  • 2 Cups of Spinach leaves
  • 1.5 Cups of Cilantro leaves
  • 2 Tablespoon of “Ají Amarillo Paste”
  • 1.5 Cups of diced Carrots
  • 1.5 Cups of peas
  • 2 Cups of Beef broth
  • 1 Cup Light Beer (optional)
  • 1 tsp of Cumin
  • 1 Tablespoon of Sugar
  • 4 Portions of Potatoes or Yucca (cooked)
  • Salt and pepper

Instructions

  • Salt and Pepper your meat.
  • In a hot pot add 3 tablespoons of vegetable oil , seal your meat 2 min per side then reserve.
  • In the same pot add onions, garlic, "Ají Amarillo paste" let it cook for at least 7 min or until it's caramelized. once it's cooked blend it with your spinach and cilantro leaves.
  • Add your mix to the pot add the meat back, add broth, beer, a tablespoon of salt, sugar, pepper, cumin and let cook for 15 - 45 min (or less depending on your cut of meat)
  • Add carrots and peas and let it cook for another 2-5 min, add more broth if needed.

Notes

  • If you are using a cheap cut of beef, it might take a while to make it soft, check that before adding you veggies.
  • Using a lean cut of meat its not ideal for this dish since its a stew you want to cook it in low/medium heat for a long period of time and fatty cuts of meat tend to have more flavor.
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