Seco de Carne (Soy-Free)

Ingredients

• 2 lbs Beef chuck, cut into 1-inch cubes
• 1 medium Onion, chopped
• 4 cloves Garlic, minced
• 2 cups Cilantro, chopped
• 2 tablespoons Aji Amarillo paste
• 2 cups Chicken broth
• 1 cup Beer (soy-free)
• 1 cup Peas
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Pat the 2 lbs of Beef chuck, cut into 1-inch cubes, dry with paper towels. Season the beef cubes all over with the 1 teaspoon of Salt and the 0.5 teaspoon of Black pepper.
2. 2Heat the 2 tablespoons of Olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C). Carefully add the seasoned beef cubes to the hot pot, making sure not to overcrowd it. Brown the beef on all sides until it has a nice crust, about 5-7 minutes total. Remove the browned beef from the pot and set it aside on a plate.
3. 3Add the 1 medium Onion, chopped, to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the 4 cloves Garlic, minced, and cook for another minute until fragrant, stirring constantly.
4. 4Stir in the 2 tablespoons of Aji Amarillo paste and cook for 1 minute, stirring constantly, until it is fragrant.
5. 5Add the 2 cups of Cilantro, chopped, to the pot. Cook, stirring, until the cilantro wilts down, about 2 minutes.
6. 6Return the browned beef to the pot. Pour in the 1 cup of soy-free Beer and the 2 cups of Chicken broth. Bring the liquid to a boil, then immediately reduce the heat to low, so the liquid is barely bubbling.
7. 7Cover the pot and let it simmer gently for 1.5 hours, or until the beef is very tender when pierced with a fork. Check occasionally to ensure there is enough liquid; add a splash more chicken broth if it looks dry.
8. 8Stir in the 1 cup of Peas. Continue to cook, uncovered, for another 5 minutes, until the peas are heated through and tender.
9. 9Serve the Seco de Carne hot, with rice and beans.

Substitutions

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