Seco de Res a la Limeña - Peruvian beef stew
Seco de Res is a Peruvian beef stew with a bold green base of blended cilantro, spinach, and ají amarillo, cooked low and slow with beef broth and beer. Served with white rice, boiled potatoes, and Salsa Criolla.
Servings 4 people
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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