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This is one of the most delicious beef-based main courses (well, it’s a personal opinion, but trust me). It’s a cilantro-flavoured beef stew, also containing potatoes, carrots, peas, onion and garlic. It’s usually served with a portion of beans (and then it’s called frijoles con seco, beans with seco). You’ll love it. This recipe is for 5-6 people.

Ingredients:

• 1 kg (2.2 lb) of beef or veal
• 6 yellow potatoes, cooked
• 1 medium carrot, cut in strips
• 2 tomatoes, peeled and chopped
• 1/4 kg (1/2 lb) of peas
• 1/2 cup of chopped cilantro
• 1 big onion, chopped
• 1 teaspoon of ground garlic
• 1 teaspoon of ground yellow chili/pepper
• 1/4 cup of vegetable oil
• Salt
• Pepper

Preparation:

Cut the beef in medium pieces and season them with salt and pepper.

Fry the onion, garlic, yellow chili/pepper and tomato. When it’s ready, add the beef and fry it. When all gets browned, add a little of water or beef stock and let it cook.

Wait some minutes and add the carrots, peas and cilantro. Cook until the beef gets soft. Verify the season.

When it’s ready, add the cooked potatoes and cook for 5 minutes.

Serve with rice (and/or, as we saw before, with beans).

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Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Beef, Main Courses, Seco de Carne, Seco de Res, Beef Seco.