Cilantro Beef Stew (Peruvian Seco De Carne)


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This Peruvian Cilantro Beef Stew may be the most comforting stew ever! Made with dark beer and tons of cilantro, seco de carne has a rich, deep flavor, and fall-apart tender meat. Must-try during colder months!

Peruvian cilantro beef stew

Is there something better than a hearty stew on a cold day? 🙂 For me, it’s the most comforting food! Ever.

So today I’m sharing another Peruvian recipe for a delicious, aromatic cilantro beef stew called simply seco de carne or seco limeño. It’s terrific! If you’re bored with regular beef stews, try this one for a new, exciting meal! You won’t regret it.

Cilantro beef stew has everything you love about good, hearty stew:

  • Fall-apart tender pieces of beef.
  • Rich, deep flavor thanks to dark beer, Peruvian chilli peppers, and cumin.
  • Super aromatic thanks to cilantro.
  • Exciting – you’ll find here green peas, carrots, potatoes, beans.
  • Filling and comforting – nothing better on a cold day.
  • Tastes amazing right after cooking, but even better the next day, and the next next day! Plus, you can store it in the fridge for up to 4-5 days.
  • Anything slow-cooked tastes amazing, right? 🙂

Give it a try!

This Peruvian Cilantro Beef Stew may be the most comforting stew ever! Made with dark beer and tons of cilantro, seco de carne has a rich, deep flavor, and fall-apart tender meat. Must-try during colder months!

What do you need for seco de carne?

  • Beef – any economical cut of beef that you usually use for the beef stew will work here. You can also make this stew with other types of meat like chicken, duck, lamb, or goat!
  • Dark or light beer – you can also use white wine or beef broth. I used dark beer (Porter-style).
  • Green peas – fresh or frozen.
  • Carrot
  • Potato
  • White beans – usually beans are served as a side, but I prefer to add them straight to the stew.
  • Cilantro – a lot. I used 3 cups of leaves and stems.
  • Water
  • Cumin, salt, pepper
  • Aji Amarillo – it has a unique, fruity flavor. It’s a key ingredient in many Peruvian dishes, especially aji de gallina.
    Aji Mirasol – it’s basically dried Aji Amarillo. It has an intense flavor.

When it comes to the flavor of this stew, cilantro and cumin dominate. If you’re not a fan of these, I recommend trying other Peruvian recipes.

This Peruvian Cilantro Beef Stew may be the most comforting stew ever! Made with dark beer and tons of cilantro, seco de carne has a rich, deep flavor, and fall-apart tender meat. Must-try during colder months!

How to make cilantro beef stew?

Making Peruvian seco de carne doesn’t differ greatly from making any other beef stew. The only difference is when it comes to cilantro.

Usually, when you add herbs to the stew, you just chop them. In this case, the original recipe calls for blending/liquidizing cilantro in a cup of water. Then “frying” the liquid for a few minutes. Don’t worry though if you don’t have a blender/food processor, just finely chop the cilantro. It may not look exactly the same at the end, but the flavor will be there!

The rest is pretty normal:

  • Aggressively brown the beef in batches and remove from the pot.
  • Cook onion, garlic until soft, then add Aji Amarillo and Aji Mirasol.
  • Add blended cilantro and cook for a few minutes.
  • Transfer the beef back. Add beer, water, spices.
  • Cook on low heat for 2-3 hours.
  • Add peas, chopped potato, and carrot. Cook until soft.
  • Serve!
This Peruvian Cilantro Beef Stew may be the most comforting stew ever! Made with dark beer and tons of cilantro, seco de carne has a rich, deep flavor, and fall-apart tender meat. Must-try during colder months!

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AuthorEwaCategory, , DifficultyIntermediate

This Peruvian Cilantro Beef Stew may be the most comforting stew ever! Made with dark beer and tons of cilantro, seco de carne has a rich, deep flavor, and fall-apart tender meat. Must-try during colder months!

Yields6 Servings
Prep Time10 minsCook Time3 hrsTotal Time3 hrs 10 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 1 kg Beef
 1 Large red onion
 3 Garlic cloves
 1 tbsp Aji Amarillo (paste)
 1 tbsp Aji Mirasol (paste)
 3 cups Cilantro leaves (and stems)
 1 Large potato
 1 Carrot
 1 cup Green peas (fresh or frozen)
 330 ml Beer (dark or light; or white wine; or beef broth)
 2 cups Water
 Cumin, Salt, Pepper (to taste)
 1.50 cups White beans (canned or cooked)
 Oil
 Cooked rice to serve

1

In a blender, blend quickly cilantro with 1 cup of water. Set aside.

2

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

3

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.

4

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.

5

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

6

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

7

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.

8

Try and season to taste.

9

Serve with rice!

Ingredients

 1 kg Beef
 1 Large red onion
 3 Garlic cloves
 1 tbsp Aji Amarillo (paste)
 1 tbsp Aji Mirasol (paste)
 3 cups Cilantro leaves (and stems)
 1 Large potato
 1 Carrot
 1 cup Green peas (fresh or frozen)
 330 ml Beer (dark or light; or white wine; or beef broth)
 2 cups Water
 Cumin, Salt, Pepper (to taste)
 1.50 cups White beans (canned or cooked)
 Oil
 Cooked rice to serve

Directions

1

In a blender, blend quickly cilantro with 1 cup of water. Set aside.

2

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

3

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.

4

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.

5

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

6

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

7

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.

8

Try and season to taste.

9

Serve with rice!

Peruvian Seco De Carne (Cilantro Beef Stew)

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15 Comments

  1. Sid 8 October 2019 at 07:25

    Thanks so much for linking this to First Monday Favorites. This stew sounds amazing, and well worth trying. I love cilantro and am always up for trying new ways of seasoning stews.

    Reply
    1. Ewa 15 October 2019 at 03:46

      You need to try if you love cilantro! 🙂

      Reply
  2. Lauren Sparks 8 October 2019 at 09:30

    Sounds so good. Visiting you from the hearth and soul link party. laurensparks.net

    Reply
    1. Ewa 15 October 2019 at 03:46

      Give it a try! 😉

      Reply
  3. GiGi Eats 8 October 2019 at 10:47

    Mmm! THIS sounds quite scrumptious if I do say so myself!

    Reply
    1. Ewa 15 October 2019 at 03:46

      🙂 thank you!

      Reply
    1. Ewa 15 October 2019 at 03:48

      You need to try 🙂 It’s surprising!

      Reply
  4. Kerryanne 10 October 2019 at 03:47

    Looks so yummy Ewa. Thank you for sharing at Create, Bake, Grow & Gather this week.
    Hugs,
    Kerryanne

    Reply
    1. Ewa 15 October 2019 at 03:48

      Thank you 🙂

      Reply
  5. Helen at the Lazy Gastronome 12 October 2019 at 16:26

    The sauce looks so wonderfully rich! Thanks for sharing at the What’s for Dinner party. Hope to see you there tomorrow too!

    Reply
    1. Ewa 15 October 2019 at 03:48

      Thank you Helen!

      Reply
  6. Cecilia 14 October 2019 at 14:42

    Yum! Thanks for sharing at Vintage Charm!

    Reply
    1. Ewa 15 October 2019 at 03:49

      🙂

      Reply
  7. Miz Helen 15 October 2019 at 18:53

    Great flavors for your beef stew! Thanks so much for sharing your awesome post with us at Full Plate Thursday,453. Hope you have a great week and come back to see us soon!
    Miz Helen

    Reply

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