Seco De Carne

Seco de Carne is a typical Peruvian dish but many other countries in South and Central America have adopted their own versions. A cilantro beef stew with deep flavor.

Prep time: PT20M

Cook time: PT100M

Total time: PT120M

Rating

4.8 stars (10 reviews)

Keywords

cilantro beef stew, seco de carne

Ingredients

1.5 lbs stewing beef
1 onion
3 cloves garlic
1-3 Tbsp ají amarillo paste
1 bunch cilantro
1 cup beef broth
1/2 cup beer
1 cup frozen green peas
1 Tbsp corn starch (optional)
1 tsp cumin
sea salt
pepper

Cuisine

Peruvian

Steps

Peel and finely chop onion and garlic and set aside.
Blend beef broth and cilantro with an immersion blender or in a regular blender until no more chunks of cilantro can be seen and you end up with smooth bright green liquid. Set aside.
Preheat a large heavy-bottomed stewing pot over medium heat and once hot add a drizzle of oil and sear beef in batches. Do not overcrowd the pan. Sear the beef in at the very least 4 batches for 1-2 minutes per side. Set aside in a bowl.
Add chopped onion and garlic to the pan and use a wooden spoon to scrape off the burnt bits and pieces. Use a splash of water if necessary to deglaze.
Once the onion is lightly brown, add the ají amarillo paste and sauté for about 1 minute.
Add seared beef back into the pot and season with sea salt, pepper, and cumin and then pour cilantro broth as well as beer over the beef and give it a good stir.
Make sure all beef is submerged in the stewing liquid and reduce heat to low and cover with a lid. Let simmer for 1-2 hours or until tender.
Add frozen peas and cook for 5-10 minutes in the stew uncovered and remove a few tablespoons of stewing liquid to make a slurry with cornstarch if desired, then add the slurry and mix well.
Serve over rice.

Nutitrion

Serving Size: 1 serving
Calories: 208 kcal
Carbohydrates: 9 g
Protein: 28 g
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 70 mg
Sodium: 141 mg
Sugar: 2 g
Unsaturated Fat: 2.3 g

Reviews

Gene on 2026-01-02 (5 stars):
Delicious. My dad is Peruvian and he approves of this recipe. Only this is he adds a beer (on the lighter side) to the braising liquid in, addition to the cilantro-broth mixture.
Fres on 2025-12-24 (4 stars):
I made this dish for a Holliday diner and it was a hit!! Everyone loved it, most of the people were Americans and never had Peruvian seco de res dish. Next time I would add a bit more cilantro and beer.
Angela Vierra on 2025-02-08 (5 stars):
Amazing recipe! So delicious, I followed the recipe exactly but made the slow cooker version and added potatoes (gold). Thank you Lorena! I’m so glad I found your website! :)
Shelley Johnson on 2024-11-03 (5 stars):
I am crazy for Peruvian food AND CILANTRO!! This is a spectacular and easy recipe. The flavor! I was whimpy and only put 1 tablespoon but i will be more daring next time!!!. I wanted a-lot more sauce so think I will double it next time. I also added so many more peas because they are my favorite .paired with buttered jasmine rice. Comfort food at its best! Thank you!
Veronica Durham on 2024-04-18 (4 stars):
Hello, thank you for sharing your Seco de Carne recipe. In fact, this is one of several delicious Peruvian dishes. I am from Peru, I live in California and my husband is American. He loves Peruvian food and appreciates every time I prepare it for him. A trick to thicken the sauce is to add yellow potatoes previously boiled and mashed with a fork. Seco de Carne is served with a side of white rice and boiled potato slices, as well as cooked carrot slices. Originally this recipe is prepared with Chicha de Jora (a Peruvian drink) but it can be used a lager beer with a tea spoon of white vinegar, believe me gives it that complementary touch of flavor!!
Annette Kreamer on 2023-11-08 (5 stars):
I want your Recipe please that look so Good
Kenya on 2023-06-11 (5 stars):
I just made thus and is was SUPER RICO. I used a dark beer but it looks like you used a lighter beer. Does it matter? Light vs dark?