Cilantro Beef Stew – Seco

Yield: 4


  • ½ cup corn oil
  • 1 ½ 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 of beer (pale Ale, Sierra Nevada or similar)
  • 1 cup butternut squash
  • Salt and pepper
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  1. Heat the oil in a saucepan over high heat; sear the beef pieces until they are golden brown. Reserve.
  2. 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.
  3. Put the cilantro in the blender and process with half cup water. Reserve.
  4. 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.
  5. When the meat is fork tender add the green peas; cook uncovered until the peas are tender.
  6. The stew is ready! Time to add the other half of the blended cilantro, stir, and serve.

Note: Serve with rice and if desire with Peruvian beans. Enjoy!