During these frigid Winter months, easy, stick-to-your-ribs meals are a must. Peruvian beef stew (Seco de Carne) is my answer to the cold and makes for a great leftover meal. The beef, vegetables, and potatoes are simmered in a rich gravy, served over rice and topped with cilantro. If you have a slow cooker, this recipe boils down to simply throwing everything in the post and waiting for the magic to happen. But, if you’re like me and enjoy the process, from chopping up vegetables to letting your house fill up with the aroma of spices, then this recipe will be just as pleasing to your spirit as it is to your palate.
Ingredients
- 4 tablespoons vegetable oil
- 1 1/2 pounds beef sirloin, cubed
- 1 cup of all purpose flour
- 1 cup diced carrot
- 1 large onion, diced
- 1/2 red bell pepper, diced
- 1 cup of diced tomatoes
- 2 garlic cloves, minced
- 2 cups beef stock or low-sodium broth
- 1 cup of dark beer
- 1 large baking potato, peeled and cut into 1/2-inch dice
- 1 teaspoon ground cumin
- 1 bay leaf
- Kosher salt and freshly ground pepper
- 2 tsp. oregano
- 1 bunch of cilantro
Directions
1. In a large pot or Dutch oven, sauté onion, garlic, bell pepper, cilantro and tomatoes over medium heat, stirring for 2-3 minutes.
2. Dredge beef in flour and dust off. Add to the pot, along with beef broth, beer, bay leaf, cumin, oregano, salt and pepper.
3. Cover and simmer for 1.5 hour, or until beef is tender.
4. Add potatoes and carrots. Cook until soft, about 20 minutes.
5. Serve over rice and top with cilantro.
