Seco de Carne

Peruvian cuisine is a gastronomic delight that is influenced by a range of cultures including Spanish, African, and Indigenous traditions. Peruvian dishes often showcase the country’s diverse geography and ingredients while serving up bold flavours, beautiful colours, and textures. One of the most popular dishes in Peru is the Seco de Carne, a warming and flavourful stew that is perfect for any time of the year.

Seco de Carne, also known as Peruvian beef stew, is a slow-cooked dish that originated in Lima, the capital city of Peru. The name “seco” means dry in Spanish, but this dish is anything but. The beef is cooked in a flavorful sauce made with Aji Amarillo paste, cilantro, garlic, and other spices until it falls apart and creates a thick and savory stew.

The Aji Amarillo paste is made from yellow chili peppers that are grown in Peru, and it is a key ingredient in many Peruvian dishes. Its unique flavor and spiciness are what give the Seco de Carne its distinctive taste.

One of the reasons that the Seco de Carne is such a popular dish in Peru is that it can be made with a variety of meats, including beef, lamb, pork, and even chicken. However, most people prefer to use beef, as it is the most commonly available meat. The beef is typically cooked with potatoes, onions, and carrots, and sometimes even peas.

The Seco de Carne is traditionally served with white rice, and sometimes with beans or yucca on the side. This dish is also often accompanied by a small salad of sliced onions and tomatoes with a drizzle of lime juice on top. The combination of flavors and textures in this dish is simply amazing, and it is sure to leave a lasting impression on anyone who tries it.

In Peru, the Seco de Carne is typically prepared for special occasions or family gatherings, as it is a dish that is meant to be shared. However, it is also a popular street food in many cities and towns, and it can often be found at local markets or food stalls.

For those who want to experience the deliciousness of the Seco de Carne at home, the recipe is actually quite easy to follow. The beef is first marinated with salt and pepper before being seared off in a pot or Dutch oven. The aromatics and spices are then added, along with the Aji Amarillo paste and any other additional ingredients, such as beer or Cusqueña, a popular Peruvian beer. The mixture is then simmered on low heat until the beef is tender and the sauce has thickened to the desired consistency.

Overall, the Seco de Carne is a delicious and filling dish that has become an important part of Peru’s culinary heritage. Whether you are a foodie looking to try new dishes or just want to enjoy a hearty and flavorful meal, this Peruvian beef stew is sure to impress. So, grab your ingredients and start cooking, and experience the best of Peruvian cuisine in your own kitchen.

Ingredients:

• 2 lbs. beef stew meat
• 1 large red onion, chopped
• 5 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 cup beer
• 2 cups beef broth
• 3/4 cup cilantro leaves, chopped
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• 2 cups carrots, chopped
• 2 cups cubed potatoes
• Salt and pepper to taste

Instructions:

1. Heat the oil in a large pot over medium heat. Add the beef and brown on all sides (about 5-7 min.). Remove the beef from the pot and set aside.

2. In the same pot, add onion and garlic and cook until the onion is translucent (about 5 min.).

3. Add the beer and beef broth, scraping the bottom of the pot to release any browned bits.

4. Return the beef to the pot and bring the mixture to a simmer. Cover and let cook for 1 hour or until the beef is tender.

5. After 1 hour, add the cilantro, cumin, oregano, paprika, cayenne pepper, salt, and pepper. Stir well and let cook for another 15 minutes.

6. Add the carrots and potatoes and let cook for another 30-45 minutes or until the vegetables are tender.

7. Serve hot with rice, beans or crusty bread.

Enjoy your delicious Peruvian Seco de Carne!

• Peruvian