Peruvian & World Recipes

Beef Cilantro Stew Recipe

Beef Cilantro Stew

Course: Main DishesCuisine: Peruvian
Servings

4

servings

Savor the rich flavors of Beef Cilantro Stew (Seco de Res), a comforting blend of boneless beef short ribs, aromatic spices, and vibrant ingredients. Sear the ribs, sauté red onion, and add garlic, aji amarillo, and aji panca paste. Stir in cilantro, beef stock, peas, and beer, simmering until the beef is tender. This Seco de Res promises a hearty experience—served hot for a delightful and satisfying meal, optionally garnished with extra cilantro.

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Ingredients

  • 1/2 cup corn oil

  • 1 1/2 lb. boneless beef short ribs, 6oz. each peace

  • 1 chopped red onion

  • 4 Tbsp Garlic paste

  • 4 Tbsp aji amarillo paste

  • 1 Tbsp aji panca or aji colorado

  • 3 cups cilantro leaves

  • 2 cups beef stock

  • 2 cups peas

  • 2 cans beer (pale Ale, Sierra Nevada, or similar)

  • 1 cup butternut squash

  • Salt and pepper

Directions

  • Heat the oil in a saucepan over high heat; sear the beef pieces until they are golden brown. Reserve.
  • In a pot sauté the onions until translucent. Add the aji amarillo paste, aji colorado, and garlic; stir and let them cook for one minute.
  • Put the cilantro in the blender and process with half a cup of water. Reserve.
  • Pour half of the cilantro mix into the sautéed onions, and add the seared short rib pieces. The cilantro is going to get a dark green color. Pour the beer and simmer over medium-low heat for 3 – 4 hours with the lid on. Check eventually and add beef broth if necessary.
  • When the meat is fork tender add the green peas; cook uncovered until the peas are tender.
  • The stew is ready! Time to add the other half of the blended cilantro, stir, and serve.

Recipe Video

Notes

  • Serve with rice and if desire with Peruvian beans. Enjoy!