Beef stew in tamarind sauce {Seco de carne con tamarindo}
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
8
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Course
Main Course
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Cuisine
South American, American, Ecuadorian
Beef stew in tamarind sauce {Seco de carne con tamarindo}
Description
This recipe for Beef Stew in Tamarind Sauce starts with seasoning beef chunks with ground cumin, allspice, achiote, salt, and pepper. Tamarind juice is prepared by diluting tamarind paste or pulp, then blended with quartered tomatoes, onions, bell peppers, garlic, and half the cilantro to make a smooth sauce. The beef is browned to develop flavor before being simmered with the tamarind sauce, panela (a type of unrefined sugar), and beer for two to three hours until very tender and the sauce thickens.
The resulting stew is richly spiced yet balanced by the brightness from tamarind and sweetness from panela. The texture is tender and succulent, with the sauce coating the beef in a flavorful, slightly tangy glaze. The inclusion of fresh cilantro at the end adds a herbal freshness.
This dish is perfectly complemented by sides like steamed rice, fried ripe plantains, boiled yuca, avocado slices, and pickled red onions or curtido salsa, providing a variety of textures and tastes alongside the stew.
Ingredients
- 4 lbs beef cut in chunks, boneless, for stew
- 1 tbs cumin ground
- 1 tsp ground allspice
- ½ tbs achiote ground
- ½ tbs chili powder add more or less based on your preference, or hot pepper powder
- 2 tbs neutral cooking oil generic cooking oil
- 1 red onion cut in large chunks, medium
- 3 bell pepper red & green, cut in large chunks
- 4 Roma tomato quartered
- 6 garlic cloves
- 1 cilantro ½ for the sauce and remaining ½ chopped finely to add at the end, bunch
- 1 cup tamarind juice can use frozen tamarind pulp (defrosted), or mix 3.5 ounces of tamarin paste mixed with 1 cup of hot water, unsweetened
- 1 cup light beer
- 4 tbs panela aka piloncillo, grated, or brown sugar
- salt
- black pepper
Suggested side dishes:
- rice regular or with achiote (arroz colorado, Ecuadorian style
- plantains fried, ripe
- yuca boiled
- avocado slices
- red onion for curtido salsa
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.
User Reviews
Overall Rating
4.9
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