Name: Peruvian Cilantro and Beer Beef Stew
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 3 lbs beef chuck, cut into 1.5-inch cubes; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp vegetable oil; 3 large bunches fresh cilantro, stems included; 1/2 cup aji amarillo paste; 4 garlic cloves, peeled; 1 small yellow onion, roughly chopped; 1 cup light lager beer; 1/2 cup water; 2 large red onions, thinly sliced; 4 garlic cloves, minced; 2 Roma tomatoes, diced; 1 tbsp ground cumin; 1 tsp dried oregano; 2 cups low-sodium beef broth; 1 lb baby Yukon gold potatoes, halved; 1 red bell pepper, sliced into strips; 1 cup frozen peas; 4 cups cooked long-grain white rice; 1 lime, cut into wedges; 1/4 cup chopped fresh cilantro

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A vibrant green-hued Peruvian beef stew simmered in a fragrant blend of fresh cilantro, aji amarillo paste, and beer until fork-tender. Traditionally served over fluffy white rice with tender potatoes, it's the comforting national classic of northern Peru.

Prep Time25 mins

Cook Time95 mins

Total Time120 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

585 kcalCalories
22 gFat
8 gSaturated Fat
48 gCarbs
5 gFiber
6 gSugar
42 gProtein
720 mgSodium
1100 mgPotassium
95 mgCalcium
6 mgIron
38 mgVitamin C
220 mcgVitamin A

Ingredients

For the beef

3 lbs beef chuck, cut into 1.5-inch cubes
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp vegetable oil

For the cilantro sauce

3 large bunches fresh cilantro, stems included
1/2 cup aji amarillo paste
4 garlic cloves, peeled
1 small yellow onion, roughly chopped
1 cup light lager beer
1/2 cup water

For the stew

2 large red onions, thinly sliced
4 garlic cloves, minced
2 Roma tomatoes, diced
1 tbsp ground cumin
1 tsp dried oregano
2 cups low-sodium beef broth
1 lb baby Yukon gold potatoes, halved
1 red bell pepper, sliced into strips
1 cup frozen peas

To serve

4 cups cooked long-grain white rice
1 lime, cut into wedges
1/4 cup chopped fresh cilantro

Directions

Pat the beef dry and season evenly with salt and pepper. Heat the oil in a large heavy pot or Dutch oven over medium-high heat and brown the beef in two batches, about 3 minutes per side. Transfer to a plate.
In a blender, combine the cilantro, aji amarillo paste, garlic, small onion, beer, and water. Blend on high until completely smooth and a deep vivid green.
Return the pot to medium heat and add the sliced red onions. Cook until softened and lightly golden, about 5 minutes. Add the minced garlic and diced tomatoes and cook until the tomatoes break down, 4 to 5 minutes.
Stir in the cumin and oregano, then pour in the cilantro sauce and beef broth, scraping up any browned bits. Return the beef and accumulated juices to the pot.
Bring to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, until the beef is nearly fork-tender.
Add the baby potatoes and red bell pepper. Continue simmering uncovered for 20 to 25 minutes, until the potatoes are tender and the sauce has thickened and reduced slightly.
Stir in the frozen peas during the final 5 minutes of cooking. Taste and adjust salt and pepper.
Serve hot over fluffy white rice, garnished with fresh cilantro and a squeeze of lime.

Cook’s Notes

For deeper flavor, marinate the beef cubes in half of the cilantro sauce for 2 to 4 hours in the refrigerator before browning.
If you cannot find aji amarillo paste, substitute with 2 tablespoons aji amarillo powder rehydrated in 3 tablespoons warm water.
The sauce should be a bright green; if it dulls during cooking, stir in a handful of fresh chopped cilantro just before serving.
Seco tastes even better the next day as the flavors meld, making it ideal for make-ahead cooking.
Traditional Peruvian accompaniments include boiled yuca or steamed sweet potato alongside the rice.