Seco de Res

Ingredients

• 1kg beef chuck, cut into large chunks
• salt and pepper
• 2 tbsp oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tbsp aji amarillo paste
• 1 tbsp aji panca paste
• 1 cup dark beer
• 2 cups beef stock
• 2 bunches cilantro, stems and leaves
• 2 potatoes, chunked
• 1 cup frozen peas
• 1 carrot, sliced
• cooked rice, to serve

Before you cook

• Pat the beef dry and season it generously with salt and pepper.
• Blend the cilantro with a splash of water into a smooth green purée.

Steps

1. Heat the oil in a heavy pot over high heat.
2. Brown the beef chunks in batches, about 3 minutes per side, then set them aside.
3. Lower the heat to medium and add the onion to the pot.
4. Cook for 5 minutes until softened.
5. Stir in the garlic, aji amarillo paste, and aji panca paste.
6. Cook for 2 minutes until fragrant.
7. Pour in the beer and scrape up any browned bits from the bottom of the pot.
8. Return the beef to the pot along with the beef stock.
9. Bring to a simmer, cover, and cook for 1 hour until the beef is nearly tender.
10. Stir in the cilantro purée.
11. Add the potatoes and carrot and simmer uncovered for 20 minutes.
12. Stir in the peas and cook for 5 more minutes.
13. Season with salt to taste and serve over rice.