Seco de Carne (Peruvian Beef Stew with Cilantro)

Ingredients

• 2 lbs Beef chuck
• 1 large Onion
• 4 cloves Garlic
• 1 bunch Cilantro
• 2 tbsp Aji Amarillo paste
• 1 cup Dark beer (or beef broth)
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 6 cups Cooked rice
• 3 cups Cannellini beans

Instructions

1. 1Cut the 2 lbs of beef chuck into 1-inch cubes. Place the beef cubes in a bowl and season them with the 1 tsp of salt and 0.5 tsp of black pepper. Toss to coat evenly.
2. 2Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C). Once the oil is shimmering, carefully add the seasoned beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides until it has a nice crust, about 3-4 minutes per batch. Use tongs to remove the browned beef from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, about 300°F (150°C). Add the 1 large onion, finely chopped, and the 4 cloves of garlic, minced, to the pot. Sauté the onion and garlic, stirring occasionally, until they are softened and translucent, about 5 minutes. Do not let the garlic burn.
4. 4Stir in the 2 tbsp of aji amarillo paste. Cook, stirring constantly, for 1 minute until it is fragrant.
5. 5Return the browned beef cubes to the pot. Add the bunch of cilantro, stems and leaves roughly chopped. Pour in the 1 cup of dark beer (or beef broth). Stir everything together to combine.
6. 6Increase the heat to high and bring the liquid in the pot to a rolling boil. Once boiling, immediately reduce the heat to low, about 200°F (95°C). Cover the pot tightly with a lid. Let the stew simmer gently for 1.5 to 2 hours, or until the beef is very tender and easily pulls apart with a fork. Check occasionally to ensure there is enough liquid; add a splash of water if it looks too dry.
7. 7Serve the Seco de Carne hot. Spoon the stew over the 6 cups of cooked rice. Place the 3 cups of cannellini beans alongside the rice and stew.

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