Peruvian Beef Stew, Seco de Res recipes - Main course

Author: Vivian Garcia  
Main course Beef

Seco is one of the most popular recipes of Peruvian cuisine, and one of the main elements of traditional “comida criolla”, which is the name we give to typical food from the coastal region of the country. Peruvian Beef Stew, Seco de Res, filled with succulent beef, peas, and carrots in a flavorful cilantro sauce served over rice.

Seco de Carne (Peruvian Beef Stew with Cilantro)

Seco de Carne (Peruvian Beef Stew with Cilantro)
This Instant Pot Peruvian Beef Stew (or as we call it in Peru, Seco de Carne) is one of my favorite comfort foods and is easy to make.
Provided by: Manuel Villacorta, MS, RDN
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Peruvian
Number of ingredients: 13
Ingredients:
  • 1 tablespoon extra-virgin olive oil (divided)
  • 1 medium red onion (chopped)
  • 2 minced garlic
  • 1 tablespoons cornstarch
  • 1 teaspoon ground cumin
  • 2 teaspoons sea salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon Peruvian yellow chili paste (Aji Amarillo paste or any chili paste)
  • 1½ pounds lean beef stewing meat 1 inch x 1 inch pieces
  • 1 cup beef broth
  • 1 bunch cilantro (chopped)
  • ½ pound small yellow potatoes (about 3-4 flesh and skin, halved)
  • 2 cups mixed frozen vegetables
Nutrition:
  • Calories: 245 kcal
  • Fat: 8 g
  • Protein: 28 g
  • Carbohydrate: 16 g
  • Fiber: 4 g
  • Serving Size: 1 cup
How to cook:
  1. Select the “sauté” function on your pressure cooker and heat up two teaspoons of oil (InstaPot) and sauté the onions and garlic for about 4 minutes or until translucent.
  2. Using a sieve, sift the cornstarch and mixed well with the sauté mixture.
  3. Add cumin, salt, black pepper, and yellow chili paste and mix well.
  4. In a separate pan, add one teaspoon of oil and sear the beef over high heat for about 5 minutes. Reserve the beef juice.
  5. Meanwhile in a blender, add cilantro and beef broth and blend. Set aside.
  6. Poor in the cilantro broth mixture and the seared beef in the instant pot.
  7. Cook on “manual” high pressure for 25 minutes. When done, turn the pressure valve to release the steam and open the lid.
  8. Add potatoes and vegetables to the electric pressure cooker and mix well. Cook on “Manual” high pressure for 20 minutes. When done, turn the pressure valve to release the steam and open the lid.
  9. Using a fork mash some of the potatoes to thicken the sauce.
Notes: Seco de Res (Peruvian Cilantro-Beef Stew), More like this · Peruvian Beef Stew, Seco de Res, filled with succulent beef, peas, and carrots in a flavorful cilantro sauce, served over rice. · Recipe of the
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How to make Seco de Carne-Peruvian Beef Stew

IngredientsSecoBeef Short ribsPot chuck roast3 Cilantro bunchesSpinachAji Amarillo Duration: 14:24

Seco de Carne, Delicious Peruvian Beef Stew

Peru's many culinary gifts include meat and vegetables that make rich, delicious stews like
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Instant Pot Recipe: Peruvian Beef Stew with Cilantro (Seco de Carne)

If you've been looking for a low-stress meal that is full of flavor and different from your typical Duration: 9:37

Peruvian Beef Stew, Seco de Res

Peruvian Beef Stew, Seco de Res
Peruvian Beef Stew, Seco de Res, filled with succulent beef, peas, and carrots in a flavorful cilantro sauce served over rice.
Provided by: Amanda
Yields: 0 servings
Number of ingredients: 12
Ingredients:
  • 6 tablespoons vegetable or canola oil (enough to cover the bottom of a soup pot)
  • 1 pound stew beef
  • 1 cup diced onion
  • 2 tablespoons aji amarillo paste
  • 1 tablespoon aji panca paste
  • 2 cups cilantro (one large bunch)
  • 6 oz gluten free beer
  • 2 cups beef broth
  • 4 teaspoons salt
  • 2 pounds peeled and chopped potatoes
  • 1 cup peas and carrots
  • Rice for Serving
How to cook:
  1. Brown meat over medium high heat.
  2. Remove from pan.
  3. Saute onions in the same oil until clear.
  4. Add Aji Amarillo and Aji Panca paste and sautee for one minute.
  5. Blend cilantro with 6 ounces of beer (we use a nutribullet, feel free to add a bit more if needed to get it to blend well). Add to pot.
  6. Stir in 2 cups of beef broth and 4 teaspoons salt.
  7. Bring to boil.
  8. Add potatoes and cook for 5 minutes.
  9. Reduce heat to medium and add back meat.
  10. Add in peas and carrots and cook for 10-15 minutes or until potatoes are done.
  11. Serve over rice.
Notes: Seco de Carne, Peruvian Beef Stew, Ingredients · 2 Pounds (.907 Kilos) of Short Ribs · 1 Large Onion · 1 Head of Garlic · 3 Large Carrots · 1 Butternut Squash · 1 Can of Beer · 4 Cups (.

Seco con Frejoles Peruvian Beef Stew with beans Recipe

Seco con Frejoles Peruvian Beef Stew with beans Recipe
The art of preparing this dish that offers a great variety, can be prepared with different; dry chicken and beef are the most common. Dry with beans can be northern or Lima and it will always be delicious.
Provided by: mfmin
Total time: 88 minutes
Cook time: 50 minutes
Prep time: 38 minutes
Yields: 5 servings
Cuisine: Peruvian Cuisine
Number of ingredients: 14
Ingredients:
  • Minced garlic
  • 1 kg Chunks of meat
  • 2 chopped red onions
  • 4 tbsp of oil
  • ½ cup of liquefied mirasol chili
  • ½ cup of liquefied yellow pepper
  • chicha de jora or lager
  • cilantro liquefied
  • pepper and cumin
  • Water
  • salt to taste
  • 1 cup raw peas
  • 2 sliced raw carrots
  • 4 potatoes cut in two.
Nutrition:
  • Calories: 350 kcal
  • Serving Size: 1 serving
How to cook:
  1. First, you put 1 kg of meat in pieces in the pot with a splash of oil so that it begins to brown and then we remove it.
  2. Then in the same pot we make the dressing with 2 chopped red onions and let it cook for 5 minutes.
  3. We add 1 tablespoon of ground garlic and let it cook for 2 more minutes.
  4. Now we add ½ cup of liquefied yellow chili pepper and ½ cup of blended mirasol chili pepper and we let it cook for 5 more minutes and we are feeling the aroma that these ingredients give off.
  5. Then we add a glass of chicha de jora or lager.
  6. We now put 1 glass of blended coriander and let it boil.
  7. Now add salt, pepper and cumin to taste.
  8. Now we return the meat, cover it with water and cover it, letting the dry cook over low heat until the meat is very soft.
  9. When the meat is at its point we add 1 cup of raw peas, 2 raw carrots cut into slices and 4 potatoes cut in two.
  10. Finally when the potatoes are cooked we turn off the heat and let everything settle.
Notes: Seco de Carne [Peruvian Beef Stew Recipe], Seco de Carne [Peruvian Beef Stew Recipe] - Eat Peru ; Meat. 1 kg Beef ; Produce. 1 cup Cilantro, leaves. 2 large cloves Garlic. 1 cup Green peas. 1 Plantain,

SECO DE CARNE (CILANTRO BEEF STEW)

SECO DE CARNE (CILANTRO BEEF STEW)
http://perudelights.com/seco-de-carne-cilantro-beef-stew-get-ready-for-second-servings/ Seco is one of the most popular recipes of Peruvian cuisine, and one of the main elements of traditional “comida criolla”, which is the name we give to typical food from the coastal region of the country. The roots of this dish in our gastronomy are very old, a product of the Arab influence that the Spanish brought with them during colonial times. Seco was originally prepared in the northern part of the country, but it is now eaten all along the coast. When you try it, you will understand why it has become so popular. Although it is traditionally made with beef, chicken or goat, the recipe allows for some variations and could be made with other kinds of meat, fish, seafood, or even just vegetables. The secret here is to let the meat simmer over medium-low heat, so it can absorb the flavors and get a fork tender texture.
Total time: 360 minutes
Cook time: 180 minutes
Prep time: 180 minutes
Yields: 4 servings
Cuisine: Central/South American
Number of ingredients: 11
Ingredients:
  • ½ cup vegetable oil
  • 1 ½ pounds boneless beef chuck roast, cut in 2×2 inch pieces
  • 1 chopped red onion
  • 2 chopped garlic cloves
  • 1 tablespoon aji amarillo paste
  • 3 cups cilantro leaves
  • 2 cups spinach
  • 2 potatoes, cut in four parts
  • ¾ cup green peas
  • ¾ cup diced carrots
  • Salt and pepper
How to cook:
  1. Preparation
  2. 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.
Notes: Seco de Carne (Peruvian Beef Stew with Cilantro), Ingredients · ▢ 1 tablespoon extra-virgin olive oil divided · ▢ 1 medium red onion chopped · ▢ 2 minced garlic · ▢ 1 tablespoons cornstarch · ▢
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