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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Add the remaining ingredients: potatoes, carrots and peas and let them cook for another 45 minutes or until the meat is tender.
- Serve the Peruvian Seco de Carne with white rice and enjoy this fantastic flavour.
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