Beef stew in tamarind sauce {Seco de carne con tamarindo}

Name: Beef stew in tamarind sauce {Seco de carne con tamarindo}
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8 serving
Ingredients: 4 lbs beef (boneless) for stew; 1 tbs ground cumin; 1 tsp ground all spice; ½ tbs ground achiote; ½ tbs chili or hot pepper powder; 2 tbs oil; 1 medium red onion; 3 bell peppers; 4 roma tomatoes; 6 garlic cloves; 1 bunch of cilantro; 1 cup of unsweetened tamarind juice; 1 cup light beer; 4 tbs grated panela (piloncillo) or brown sugar; salt and pepper; Ecuadorian style rice; Fried ripe plantains; Boiled yuca; avocado slices; Red onion curtido salsa

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4.9

216 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings
8
Course
Main Course
Cuisine
South American, American, Ecuadorian

Beef stew in tamarind sauce {Seco de carne con tamarindo}

Iris Warren

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Recipe for beef stew in tamarind sauce, also known as Ecuadorian seco de carne con tamarindo, made by simmering meat in sauce of tamarind, beer, garlic, cumin, achiote, peppers, onions, cilantro or parsley, tomatoes, and other spices.

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Ingredients

Servings

4 lbs beef (boneless) for stew cut in chunks
1 tbs ground cumin
1 tsp ground all spice
½ tbs ground achiote
½ tbs chili or hot pepper powder add more or less based on your preference
2 tbs oil
1 medium red onion cut in large chunks
3 bell peppers red & green, cut in large chunks
4 roma tomatoes quartered
6 garlic cloves
1 bunch of cilantro ½ for the sauce and remaining ½ chopped finely to add at the end
1 cup of unsweetened tamarind juice can use frozen tamarind pulp (defrosted), or mix 3.5 ounces of tamarin paste mixed with 1 cup of hot water)
1 cup light beer
4 tbs grated panela (piloncillo) or brown sugar
salt and pepper

Suggested side dishes:

Ecuadorian style rice - regular or with achiote (arroz colorado)
Fried ripe plantains
Boiled yuca
avocado slices
Red onion curtido salsa

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Instructions

Season the beef with the cumin, all spice, achiote, salt, pepper.
If you are using the tamarind paste, dilute the 3.5 ounces (100 grams) of paste with 1 cup of hot water. Let it rest for 30 minutes, mix it well and strain it to remove the seeds and fibers.
Blend the onions, peppers, tomatoes, garlic and ½ of the cilantro with the tamarind juice or pulp until you get a smooth puree.
In a large pot or deep pan, heat the oil over medium high heat, cook the meat until lightly browned on each side.
Add the tamarind puree sauce, grated panela or piloncillo, and beer, bring to a boil.
Reduce heat and simmer until the meat is very tender and the sauce has thickened, about 2-3 hours, sprinkle with remaining cilantro. Taste and adjust salt/pepper or other spices/condiments if needed.
If using a slow cooker, you will set it to low for 6-8 hours.
Serve with rice, fried ripe plantains, yuca, avocado slices, and curtido or red pickled onions.