Recipes

Cilantro Beef Stew

Serves 4

| Prep Time: 20 mins

| Cook Time: 2 hrs

| Total Time: 2 hrs 20 mins

You may need: Aji Amarillo

Discover The Recipe

Ah, Seco de Carne—Peru's answer to the classic beef stew! This dish, also known as Cilantro Beef Stew, is a culinary gem that deserves a place in your menu rotation. Despite "Seco" translating to "dry" in Spanish, this stew is anything but. The term hints at the thick, rich sauce that envelops tender beef chunks, a result of slow, meticulous cooking. Imagine tender beef melting in your mouth, bathed in a vibrant green sauce that bursts with flavor. The hero of this dish is cilantro, delivering a fresh, aromatic punch that defines the stew. But what really sets our Seco de Carne apart is our Aji Amarillo spice. Authentic and true to its roots, this spice introduces a smoky, fruity heat from 100% Peruvian Aji Amarillo chilis. This chili adds a subtle kick that tantalizes your taste buds without overshadowing the other flavors.

Aji Amarillo chilis are beloved in Peru for their unique, fruity taste, reminiscent of sun-dried apricots with a hint of raisin-like sweetness. This distinctive flavor profile makes Aji Amarillo an incredibly versatile chili, perfect for everything from sauces and stews to marinades and even desserts. Seco de Carne is a simple but delicious meal that appeals to the adventurous meal and comfort-food aficionados alike. Dive into this dish and experience the true flavors of Peruvian cuisine—it's a journey worth taking.

Ingredients

1 cup beef broth or vegetable broth
1 bunch cilantro
2 Tbsp olive oil
1 tsp salt, plus more to taste
1 ½ - 2 lbs beef, stewing beef or chuck roast cut into cubes
1 small yellow onion, diced
3 cloves garlic, minced
1 Tbsp Piquant Post Aji Amarillo
½ cup beer, light ale
1 cup frozen green peas
1 tsp cornstarch mixed with 2 Tbsp water or broth for cornstarch slurry (optional)
For garnish: fresh cilantro
To serve: cooked jasmine rice

Notes

Low and slow is the name of the game here. Ensure that the beef is simmering and not boiling as rapid heat can make it tough and not tender.

Do not crowd the pan when searing the beef. Crowding causes the meat to steam and can hinder browning.

Instructions

Blend the beef broth and cilantro in a blender until smooth, then set aside. Season the beef with salt. Heat the oil in a heavy-bottomed pot over Med-High heat. Sear the beef on each side until browned about 1-2 minutes per side. Work in batches so that you do not crowd the pan. Remove the beef and set aside.

To the same pot, add the onion and garlic and a splash of water or beef broth to deglaze the pan and saute. Stir for 1 minute, scraping the burnt bits from the bottom of the pan as you go. Add Piquant Post Aji Amarillo and stir for another minute.

Add the seared beef back to the pot. Pour in the cilantro broth and beer and stir. Season with 1 tsp of salt, cover and reduce the heat to Low. Simmer for 1-2 hours until the beef is tender and cooked.

Remove the cover and add the frozen green peas and cornstarch slurry if using, then stir and simmer for an additional 5 minutes. Turn off the heat and season with salt as desired. Serve with cooked jasmine rice and garnish with cilantro.

Alternatives & Substitutions

Make sure that you use cuts of beef that are best for stewing and long cook times. These include chuck roast, sirloin or even short ribs.
This recipe can be transformed into a plant-based delight by swapping the beef for mushrooms. Lessen the cook time to 30 mins.
Make it a dinner party to remember with our favorite Peruvian recipes using Aji Amarillo; Creamy Peruvian Chicken, Peruvian Stir-fried pork Noodles. Not to mention our plant-based delights like Vegan Avocado Causa and Vegan Aguadito, and our Stuffed Avocados!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!