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Beef stew in tamarind sauce {Seco de carne con tamarindo}
4.9 from 216 votes

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

Beef stew in tamarind sauce combines tender chunks of beef simmered slowly in a tangy tamarind-based sauce with aromatic spices like cumin, allspice, and achiote. The addition of bell peppers, tomato, onion, garlic, and cilantro creates a rich, flavorful sauce enhanced with a touch of beer and panela, balancing acidity with sweetness. This traditional stew offers a hearty texture and complex flavor profile, ideal for serving alongside rice and fried plantains.

Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Servings: 8
Course: Main Course
Cuisine: South American, American, Ecuadorian

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

    Cup of Yum
  1. Season the beef with the cumin, all spice, achiote, salt, pepper.
  2. 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.
  3. Blend the onions, peppers, tomatoes, garlic and ½ of the cilantro with the tamarind juice or pulp until you get a smooth puree.
  4. In a large pot or deep pan, heat the oil over medium high heat, cook the meat until lightly browned on each side.
  5. Add the tamarind puree sauce, grated panela or piloncillo, and beer, bring to a boil.
  6. 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.
  7. If using a slow cooker, you will set it to low for 6-8 hours.
  8. Serve with rice, fried ripe plantains, yuca, avocado slices, and curtido or red pickled onions.