Seco de Carne
If you've got beef chuck, fresh cilantro and green peas, you're most of the way to this Peruvian beef: about 65 minutes of cooking across 6 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Cut the beef into large chunks, pat dry, season with salt and pepper, and brown well in the oil over high heat in batches, then set aside.
- Lower the heat and soften the diced onion, garlic, aji amarillo, and cumin in the same pot for about 6 minutes until fragrant and jammy, scraping up the browned bits.
- Blend the cilantro with a splash of stock into a vivid green puree, then return the beef to the pot, pour in the puree, beer, and remaining stock, and bring to a gentle simmer.
- Cover and braise on low heat for about 1 hour 30 minutes until the beef is fork-tender, topping up with a little water if it reduces too far.
- Add the peeled, chunked potatoes and sliced carrot and simmer uncovered for 20 minutes, then stir in the peas for the final 5 minutes until everything is tender and the sauce has thickened.
- Taste and adjust the seasoning, then serve in bowls over white rice with the green sauce spooned generously on top.
You'll use: Large pot · Saucepan · Blender
What to serve with Seco de Carne
- Aji de Gallina Chicken
- Arroz Chaufa Chicken
- Carapulcra Chicken
- Causa Limeña Chicken
Tips & common questions
How long does Seco de Carne take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Seco de Carne is an original Peruvian recipe developed in-house by Consomee. Photo: Seco de carne peru.jpg by MiguelAlanCS, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.