Seco de Res

Name: Seco de Res
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Ecuadorian
Ingredients: 1kg beef chuck, cubed; 1 cup naranjilla juice (or passion fruit + lime); 1 bottle beer; 4 tomatoes, diced; 1 large onion, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 1 large bunch cilantro, blended; 1 tsp cumin; 1 tsp achiote powder; Salt and pepper; Oil for browning

Seco de Res (SEH-koh deh REHS)

Beef Stew with Beer and Naranjilla

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 510 kcal

A rich Ecuadorian beef stew braised in beer and naranjilla juice with tomatoes, peppers, and cilantro, served over yellow rice with a slice of ripe plantain.

Nutrition & Info

Protein 36.0g

Carbs 42.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

Dutch oven cutting board blender

Presentation Guide

Vessel: deep plate

Garnishes: cilantro, lime wedge

Accompaniments: yellow rice, fried ripe plantain, salad

Ingredients

1kg beef chuck, cubed
1 cup naranjilla juice (or passion fruit + lime)
1 bottle beer
4 tomatoes, diced
1 large onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 large bunch cilantro, blended
1 tsp cumin
1 tsp achiote powder
Salt and pepper
Oil for browning

Instructions

1
Season beef with salt, pepper, cumin. Brown in batches in hot oil. Remove.
2
Sauté onion, garlic, bell pepper until softened. Add tomatoes and cook 5 min.
3
Return beef, add beer, naranjilla juice, blended cilantro, and achiote.
4
Cover and simmer 1.5-2 hours until beef is fork-tender.
5
Adjust seasoning. Serve over yellow rice with fried ripe plantain.

💡

Did You Know?

The name "seco" means dry, but ironically the dish is always served in plenty of sauce — the name refers to the cooking method of reducing the liquid.

Chef's Notes

Equipment Tips

Dutch oven
cutting board
blender

Garnishing

cilantro, lime wedge

Accompaniments

yellow rice, fried ripe plantain, salad

The Story Behind Seco de Res

Seco de res is a cornerstone of Ecuadorian coastal cuisine, blending indigenous naranjilla fruit with Spanish braising techniques. The addition of beer is a 20th-century innovation that deepened the stew's complexity. Every coastal family guards their cilantro-to-naranjilla ratio as a closely held secret.

🕐 Traditionally enjoyed lunch 📜 Origins: Colonial era

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