Peruvian Beef Stew, Seco de Res- succulent beef, peas, and carrots in a flavorful cilantro sauce.This post may contain affiliate links.
The past few years have been rough. My husband’s father became about 6 months before we got married. The first few years of our marriage were spent taking turns taking care of him and while it was exhausting, it was also a time where we came together as family.
My husband’s father was an amazing cook, and we spent a lot of time cooking and eating together. There are lots of family favorites, but Seco de Res is a personal favorite of mine. It is an easy dish to make, but has tons of flavor.
Peruvian Beef Stew
When I received Butcher Box to review (you can read my review HERE), I was excited to find a package of Beef Tips, that I knew would be perfect for Seco de Res (Peruvian Beef Stew). You could also use Beef Stew Meat or whatever you have on hand.
This is a fairly simple dish to make, but there are a few elements that really bump of the flavor.
Gluten Free Beer
We used a New Planet Blonde Ale that I had on hand. You can use any kind, just make sure it’s one that you like the flavor of. While the Peruvian Beef Stew will not taste like beer, you will have the flavor undertones.
Both these pepper pastes are ingredients you may not be used to, but they give so much flavor to food. For more ideas of how to use them, be sure to check out my other Peruvian recipes.
You may be wondering what the yellow drink is. Whenever we cook Peruvian food we like to drink the Peruvian soda Inka Cola. It can be found in a lot of grocery stores now (and at the Epcot Coke Station!). If your going to eat traditional Peruvian food, you might as well drink a Peruvian soda!
Happy Gluten Free Eating!
- 6 tablespoons vegetable or canola oil (enough to cover the bottom of a soup pot)
- 1 pound stew beef
- 1 cup diced onion
- 2 tablespoons aji amarillo paste
- 1 tablespoon aji panca paste
- 2 cups cilantro (one large bunch)
- 6 oz gluten free beer
- 2 cups beef broth
- 4 teaspoons salt
- 2 pounds peeled and chopped potatoes
- 1 cup peas and carrots
- Rice for Serving
- Brown meat over medium high heat.
- Remove from pan.
- Saute onions in the same oil until clear.
- Add Aji Amarillo and Aji Panca paste and sautee for one minute.
- Blend cilantro with 6 ounces of beer (we use a nutribullet, feel free to add a bit more if needed to get it to blend well). Add to pot.
- Stir in 2 cups of beef broth and 4 teaspoons salt.
- Bring to boil.
- Add potatoes and cook for 5 minutes.
- Reduce heat to medium and add back meat.
- Add in peas and carrots and cook for 10-15 minutes or until potatoes are done.
- Serve over rice.