Peruvian Coriander Beef Stew (Seco de Carne)

11 May Peruvian Coriander Beef Stew (Seco de Carne)

One of the main dishes in Peruvian cuisine is “Seco de Carne” or what we can translate as a coriander beef stew. It is made with osso buco, brisket or any other beef stew meat type of cut because you are supposed to simmer it, so it will be a fantastic recipe for a slow cooker, large dutch oven or instant pot. You will also see chicken or lamb stew in the Peruvian Cuisine with the same principle if you are not a fan of meat.

The funny fact about this dish is that “Seco de res” or “Seco de Carne” means dry meat, and it is the juiciest stew you will ever try. Maybe it was a sarcastic way of naming this Peruvian Seco de Carne. This dish will have a very distinctive coriander flavour profile and it will be generally served with white rice and potatoes or yucca. It is a great way to hide some vegetables for my kid because you will have coriander, onions, potatoes, carrots and peas.

Ingredients:

• ossobuco
• oil
• red onion
• garlic cloves
• aji Amarillo paste
• coriander
• dark beer
• beef stock
• potatoes
• carrots
• peas
• salt and pepper

First, you will need to use a food processor or blender to make a paste with the coriander leaves. You could add a couple of teaspoons of water if you need it to blend them better. Use the same processor to dice the red onions and garlic cloves, and set them aside. You can also use the food processor to cut tiny cubes of carrots. Also, prepare the potatoes by peeling and cutting them into big potato cubes.

Clean the meat and season them with salt and pepper. Over medium-high heat, pot fries the beef with olive oil. You need to fry a couple of minutes per side to brown the outside of the meat. Set the browned beef apart and fry the onions, garlic and aji Amarillo paste in the same oil until the onions are translucent. Add the ground coriander and season them properly. When everything looks, these dark green colours add brown beef. Pour the dark beer or regular beer and beef broth. Drop the temperature to medium heat and let it simmer; drop it to low heat when it starts to simmer. Cook it for 45 minutes and add the carrots, green peas and potato pieces into the pot and let it cook for another 45 minutes or until the meat is tender.

Serve this hearty stew with white rice so you can absorb all these amazing coriander juices into it. Some people will serve it with lime wedges to juice them over the beef stew, but I’m not so keen on it. So I’ll let you decide what you love most. The beauty of the Peruvian dishes is that you can adapt them to your own taste.

Frequently Asked Question:

Peruvian Coriander Beef Stew (Seco de Carne)

• Author: Valeria
• Prep Time: 30 mins
• Cook Time: 1 hour 30 mins
• Total Time: 2 hours
• Yield: 4 1x
• Category: Main
• Method: Stovetop
• Cuisine: Peruvian

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Description

This unique coriander or cilantro beef stew is one of the staples of the Peruvian dishes. I love it because it is a slow cooker recipe, so your home will be filled with this amazing smell that will pay off when you wait to eat it.

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Ingredients

Scale 1x2x3x

• 4 pieces of osso buco meat
• 1 tablespoon oil
• 1 red onion
• 1 teaspoon minced garlic
• 2 tablespoons of Aji Amarillo paste
• 1/2 cup of coriander or cilantro leaves
• 1 bottle of dark beer
• 3 cups of beef stock
• 2 potatoes
• 1 carrot
• 1/4 cup of peas
• salt and pepper

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Instructions

1. Prepare the potatoes and carrots by peeling and cutting the carrot into tiny cubes and the potatoes into big cubes. In a food processor, blend the coriander leaves until chopped and put them apart. You can chop the onions and garlic in the same processor and leave them to use later.
2. Clean the osso buco meat and season them with salt and pepper. Heat a little bit of oil in a large pan over medium-high heat. Fry the beef pieces in the hot oil until they are brown. Set them aside, and in the same oil, turn the heat to medium and fry the onion, garlic and aji Amarillo paste. Move them with a wooden spoon to prevent burning and cook until the onion is translucent. Add the coriander and keep moving until the coriander turns into this deep green colour. Season it with salt and pepper and but back the cooked beef. Pour the dark beer and beef broth. Let it simmer. Lower heat and cook it for 45 minutes.
3. Add the remaining ingredients: potatoes, carrots and peas and let them cook for another 45 minutes or until the meat is tender.
4. Serve the Peruvian Seco de Carne with white rice and enjoy this fantastic flavour.

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Notes

If you are using another type of meat, clean it, cut beef cubes, seasoning, and proceed as the osso buco.

Keywords: Peruvian Seco de Carne, Seco de Res, Coriander Beef Stew, Cilantro Beef Stew, Peruvian Coriander Beef Stew

admin

Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.