Seco de Res

Name: Seco de Res
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 1kg beef chuck, cubed; 1 large bunch cilantro; 1 cup beer; 1 onion, diced; 4 cloves garlic, minced; 2 tbsp ají amarillo paste; 2 tomatoes, diced; 1 cup canario beans, cooked; 2 tbsp vegetable oil; 1 tsp cumin; Salt and pepper; White rice for serving

Seco de Res (SEH-koh deh REHS)

Cilantro Beef Stew

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 458 kcal

A rich, aromatic stew of tender beef chunks braised in a lush cilantro and beer sauce with beans, served over rice.

Nutrition & Info

Protein 35.0g

Carbs 30.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

heavy pot or Dutch oven blender cutting board

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: salsa criolla, cilantro sprig

Accompaniments: white rice, canario beans

Ingredients

1kg beef chuck, cubed
1 large bunch cilantro
1 cup beer
1 onion, diced
4 cloves garlic, minced
2 tbsp ají amarillo paste
2 tomatoes, diced
1 cup canario beans, cooked
2 tbsp vegetable oil
1 tsp cumin
Salt and pepper
White rice for serving

Instructions

1
Season beef with salt, pepper, and cumin. Brown in oil in a heavy pot. Remove and set aside.
2
Sauté onion, garlic, and ají amarillo paste until fragrant. Add tomatoes and cook 3 min.
3
Blend cilantro with beer until smooth. Pour into the pot.
4
Return beef, add enough water to cover. Bring to a boil, reduce heat, and simmer covered 1.5 hours.
5
Add cooked beans, simmer 15 more min until beef is fork-tender and sauce is thick.
6
Serve over white rice with salsa criolla on the side.

💡

Did You Know?

Despite the name "seco" meaning dry, this stew is gloriously saucy — the name refers to the slow reduction of the cooking liquid.

Chef's Notes

Equipment Tips

heavy pot or Dutch oven
blender
cutting board

Garnishing

salsa criolla, cilantro sprig

Accompaniments

white rice, canario beans

The Story Behind Seco de Res

Seco de res originated in northern Peru's Lambayeque region and became a national comfort food. The cilantro-beer braising liquid is distinctly Peruvian, and the dish showcases how colonial-era ingredients fused with indigenous cooking methods to create something entirely new.

🕐 Traditionally enjoyed lunch, weekday meal 📜 Origins: Northern Peru, colonial era

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