I first had Seco de Carne at the Peruvian restaurant Chan Chan in Buenos Aires. It is a very typical Peruvian dish, aromatic, tasty, and perfect for a colder day.
There are also many variations and recipes. Some put potatoes in the stew, some sweet potatoes. Sometimes the meat is beef, sometimes pork, or even goat (which is quite tasty).
In this recipe, I marinate the meat in beer, but you can also just use water and skip the marinade. If so, I would recommend adding a cup of bullion.
Seco de Carne (Peruvian Beef Stew)
Seco de Carne is a delicious Peruvian stew that is wonderful on a cold winters day.
Cut the beef into large cubes and place into a bowl. Add cumin, salt, and 3 cups of stout beer. Mix and marinate for at least one hour or in the refrigerator overnight.
Add cilantro (keep a bit aside to garnish) and one cup of water to a blender, and blend until smooth.
Heat oil and brown beef on all sides reserving the marinade, transfer to a bowl then cook the onions, garlic, and aji amarillo paste until the onions are soft.
Add the marinade, meat, any juices, and the cilantro puree.
Add enough water to cover the meat, bring to a simmer on medium low heat. Cook for 90 minutes or until the meat is tender.
Add the carrots and peas, and cook until the vegetables are tender.
Serve with white rice, and beans.
What are some of your favorite variations?