Seco De Carne Cilantro Beef Stew Recipes

PERUVIAN LAMB STEW/SECO DE CORDERO

Steps:

• 1. Cut the meat into approximate 2 inch cubes.
• 2. Mix the vinegar with the garlic, cumin, 1/4 cup of vegetable oil, and some salt and pepper. Pour over the meat. Let the meat marinate at room temperature for 30 minutes to an hour.
• 3. Purée the cilantro (stems removed) with some water in a blender until you get a smooth paste.
• 4. Heat the 3-4 tablespoons of oil in a large pot on high heat. Brown the meat on all sides. Remove the meat to a plate.
• 5. Lower the heat and add the onion and aji pepper to the pot with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
• 6. Add the meat back to the pot along with the beer, the cilantro purée and the cup of stock. Cover and cook over low heat until the meat is tender, about an hour.
• 7. Peel and quarter the potatoes and add them to the stew; continue to cook over low heat until potatoes are tender, about 30 minutes more, adding chicken broth if needed.
• 8. Serve warm over rice.

SECO DE CARNE (CILANTRO BEEF STEW)

Steps:

• Heat the oil in a saucepan over high heat, and when it is very hot sear the beef pieces until they are golden brown. Put the cilantro and spinach in the blender and process with one cup water. Reserve. Add the onions, garlic and aji amarillo paste to the saucepan; stir and let them cook until the onions are soft and translucent. Pour the cilantro mix and turn the heat to medium heat. Stir constantly until the water evaporates. Add one tablespoon of oil, if necessary, to fry the herbs. The cilantro and spinach are going to get a dark green color. Pour 6 cups of water and simmer over medium-low heat for 2 hours with the lid on. Check constantly and add water if necessary. When the meat is fork tender add the potatoes, green peas and carrots; cook uncovered for 15 minutes or until the vegetables are tender. The stew is ready when the veggies are cooked and the juice is reduced. Serve with rice and beans.