Peruvian Cilantro Beef Stew (Seco de Carne)

5 from 1 vote

One of my favorite ways to eat cubed beef. The beef is tender, aromatic and packed with deep flavor.

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner, Meat

Cuisine: Peruvian

Keyword: Beef, cilantro, harissa, peruvian

Servings:

Calories: 414kcal

1/3 cup huacatay (Peruvian black mint) or substitute with fresh cilantro
3 sprigs fresh cilantro
3 pounds beef cubed
2 onions finely minced
5 ounces garlic puree
3 teaspoons ground black pepper
3 teaspoons kosher salt
2 teaspoons ground cumin
1/3 cup aji amarillo paste or substitute with chili pepper sauce, or Mina's Harissa
8 ounces diced carrots steamed
6 ounces green peas steamed

Combine the huacatay and cilantro in a blender and fill halfway with water. Blend until pureed. Set aside.
Sprinkle the beef cubes with salt and pepper and sear on all sides in a large skillet. Transfer the beef to a braising pot.
Next, add the onions to the skillet and cook until caramelized. Stir in the garlic puree, pepper, salt, cumin and half of the cilantro-huacatay water. Pour the contents of the skillet over the beef. Add the remaining cilantro-huacatay water and an additional 1 cup water. Cover the pot and cook over medium heat for 15 minutes and then over very low heat for 1 hour 45 minutes.
Add the aji amarillo, carrots and green beans to the pot and cook for another 5 minutes.
Serve the beef with jasmine rice and canary beans. Garnish with red onions, cilantro and salsa criollo.