🇪🇨 Ecuadorian Cuisine

Seco de Res

Beef Stew with Beer and Naranjilla

Prep Time 20 min

Servings 6

Difficulty Medium

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.

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.