5 from 3 votes
Seco de Carne
This seco de carne was the Sunday stew in my household growing up. Tender chuck roast slowly cooked with a cilantro-based marinade, beer and potatoes. Serve this alongside Papa a la Huancaina and cold glasses of Chicha Morada for the most delicious Peruvian dinner.
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings:
4
Calories:
23 kcal
Course:
Dinner
Cuisine:
American, Peruvian
Ingredients
- 1 1/2 pounds stew meat cut into 1-inch cubes, such as ground chuck
- kosher salt
- olive oil
- 1 yellow onion diced
- 3 garlic minced, cloves
- 2 teaspoons cumin ground
- 1 1/2 teaspoons black pepper ground
- 1 teaspoon paprika ground
- 1 cilantro leaves picked and stems discarded, large bunch
- 3 Serrano peppers deseeded and chopped
- 1 1/2 cup beef stock homemade chicken stock or store-bought), divided, or chicken stock
- 1 cup lager beer (like Heineken or Beck's)
- 4 potato cubed, small
- 4 winter squash cubed, small
Instructions
- Preheat oven to 325F. Sprinkle the cubes of meat liberally with salt.
- In a large pot, add 2 tablespoons of olive oil and heat over medium heat. When the oil is hot, add the meat in one layer, being sure to not overcrowd the pot (you may have to brown the meat in 2 batches - I did!). Cook meat on both sides for about 30 seconds or so. Remove the meat from the pan and transfer it to a bowl. Set aside.
- To the jar of a blender, add the cilantro leaves, 3 chopped serrano peppers and 1/4 cup of chicken stock. Blend until smooth - the mixture will resemble a pesto. Set aside.
- In the same pot, add 2 tablespoons of olive oil and add the onions; cook until translucent, about 5-7 minutes. Add the garlic and cook until fragrant, an additional minute. Stir in the cumin, pepper, paprika and 1 teaspoon of salt. (Note: If you're not using low-sodium chicken broth, I'd recommend adding 1/2 teaspoon of salt.)
- Pour in the beer and deglaze the bottom of the pot, scraping the brown bits as the beer foams up and steams. Add the meat and its juice back to the pot (it will release some juice as it sits), along with the cilantro mixture and remaining 1 1/4 cup of chicken stock.
- Cover the pot with its lid and transfer it to the oven. Allow to gently simmer for 1 1/2-2 hours, until the meat is tender. Check on it at the 1 hour mark and add any additional chicken stock if liquid is running low (I added about 1/2 cup over 2 hours). At the 1 1/2 hour mark, check the meat - depending on the quality of meat, it might still be tough. If needed, cook for an additional hour, adding any liquid if necessary. Fold in the potatoes and squash. Cook for an additional 30 minutes, until potatoes are tender.
- Before serving, adjust salt and pepper to taste. Serve over a bed of warm rice, couscous or quinoa. Garnish with a sprinkling of cilantro.
Cup of Yum
Nutrition Information
Calories
23kcal
(1%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
0.4g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.2g
(1%)
Sodium
4mg
(0%)
Potassium
102mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
306IU
(6%)
Vitamin C
5mg
(6%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 23
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 4mg | 0% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 306IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.