Seco de Carne (Peruvian Beef Stew)

🛒 Ingredients

• Beef (chuck or stewing meat) 150 g · 375 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 7 kcal
• Aji Amarillo Paste 10 g · 15 kcal
• Cilantro 20 g · 4 kcal
• Carrot 50 g · 20 kcal
• Frozen Green Peas 30 g · 24 kcal
• Potatoes 100 g · 80 kcal
• Lager Beer 100 g · 40 kcal
• Vegetable Oil 10 g · 90 kcal
• Ground Cumin 1 g · 4 kcal
• Dried Oregano 1 g · 3 kcal
• Cooked White Rice 180 g · 234 kcal
• Cooked Canary Beans 100 g · 130 kcal

👨‍🍳 Instructions

1. Cut the beef into 1-inch cubes and season generously with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Sear the beef in batches until browned on all sides, then remove from the pot and set aside. Reduce heat to medium and add the chopped onion to the pot.
3. Sauté the onion until softened and translucent, about 5-7 minutes. Add minced garlic, aji amarillo paste, ground cumin, and dried oregano, cooking for another 2-3 minutes until fragrant.
4. Return the seared beef to the pot. Stir in chopped cilantro and the lager beer. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes.
5. Add the diced carrots, potatoes, and frozen green peas to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the beef is fork-tender and vegetables are cooked through.
6. Taste and adjust seasoning with additional salt and pepper if needed. Serve the Seco de Carne hot, traditionally accompanied by cooked white rice and canary beans.