Peruvian Seco De Carne (Cilantro Beef Stew)

Step 1/9

• 33⅓ g cilantro
• 166⅔ ml water

In a blender, blend quickly cilantro with water. Set aside.

Step 2/9

• ⅓ kg beef chuck
• ⅓ red onion
• 1 cloves garlic
• ground cumin (to taste)
• salt (to taste)
• pepper (to taste)

Cut beef into chunks and season with salt, pepper, and cumin. Finely chop onion and garlic.

Step 3/9

• oil

Heat a large pot over high heat with a little bit of oil. Add beef and brown aggressively. You may need to do it in batches - if you add too much beef at the same time, it will start to cook rather than brown. When the beef is brown, remove from the pot.

Step 4/9

• ⅓ tbsp Aji amarillo paste
• ⅓ tbsp Aji mirasol paste

Add a little bit more of oil if needed and lower the heat to medium. Add onion and cook until translucent. Then, add garlic and cook for 1 minute more. Next, add Aji Amarillo and Aji Mirasol pastes. Cook for 2 minutes more, stirring often. Then, add blended cilantro, bring to boil and cook for a moment.

Step 5/9

• 110 ml dark beer

Add reserved beef with all the juices and beer. Cover the pot and lower the heat to low. The stew should simmer gently for around 120 minutes, until the meat is soft.

Step 6/9

• ⅓ potato
• ⅓ carrot

In the meantime slice carrot and cut potato into bite-size cubes.

Step 7/9

• 66⅔ g peas
• 133⅓ g canned white beans

After 120 minutes the meat should be soft. Now, add sliced carrot, peas, cubed potato, and beans. Simmer for additional 30 minutes or until the vegetables are soft.

Step 8/9

Try and season to taste.

Step 9/9

• rice (for serving)

Serve with rice!

Enjoy your meal!