Seco de Carne

Name: Seco de Carne
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 2 cups spinach; ½ cup vegetable oil; 2 pounds boneless chuck roast, cut in 2 × 2–inch pieces; 1 chopped red onion; 3 cups cilantro leaves; Salt and pepper; ¾ cup green peas; ¾ cup diced carrots; Cooked white rice (optional); 2 chopped garlic cloves; 1 tablespoon ají amarillo paste; 2 potatoes, cut in four pieces; Cooked canary beans (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Antonella Delfino shared this scrumptious recipe with us. This cilantro stew is traditionally made with goat in the north of Peru, and it is usually served with white fluffy rice, mashed canary or lima beans, and some olive oil drizzled on top.

Ingredients

3 cups cilantro leaves
2 cups spinach
½ cup

Americas
Peru
Main course
Stew
Spicy
Gluten-free

Method

Put the cilantro and spinach in a blender and process with one cup water. Reserve.
Heat the oil in a saucepan over high heat, and when it is very hot, sear the beef pieces until they are golden brown.
Add the onions, garlic, and ají amarillo paste, and cook until the onions are soft and translucent, stirring occasionally.
Pour