Seco De Carne Cilantro Beef Stew Food

SECO DE CARNE CON FREJOLES

Seco De Carne Con Frejoles image

Provided by Food Network

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 21

Ingredients

2 pounds dried Peruvian canary beans
1/2 medium onion, finely minced
3/4 cup canola oil
1/4 cup garlic puree
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons ground black pepper
1/2 cup aji panka paste
1/3 cup huacatay (Peruvian black mint)
3 sprigs fresh cilantro
3 pounds beef tenderloin, cut into 2-inch cubes
2 medium onions, finely minced
5 ounces, garlic puree
3 teaspoons ground black pepper
3 teaspoons kosher salt
2 teaspoons ground cumin
1/3 cup aji amarillo paste
8 ounces diced carrots, steamed
6 ounces green peas, steamed
Cooked jasmine rice, for serving
Slivered red onions, chopped cilantro and salsa criollo, for garnishing

Steps:

For the beans: In a large pot, boil the beans in 1 gallon of water until soft, about 1 hour over medium heat or 1 hour 45 minutes over low heat.
In a separate pan, caramelize the onions in the oil. Add the garlic puree, salt, cumin, black pepper and the aji panca paste. Then add 1/2 cup water and bring to a simmer. Pour off some of the water from the fully cooked beans. Add the onion mixture to the beans and cook, covered, over low heat for 15 minutes.
For the beef: Meanwhile, combine the huacatay and cilantro in a blender and fill halfway with water. Blend until pureed. Set aside.
Sprinkle the beef cubes with salt and pepper and sear on all sides in a large skillet. Transfer the beef to a braising pot. Next, add the onions to the skillet and cook until caramelized. Stir in the garlic puree, pepper, salt, cumin and half of the cilantro-huacatay water. Pour the contents of the skillet over the beef. Add the remaining cilantro-huacatay water and an additional 1 cup water. Cover the pot and cook over medium heat for 15 minutes and then over very low heat for 1 hour 45 minutes.
Add the aji amarillo, carrots and green beans to the pot and cook for another 5 minutes.
Serve the beef with jasmine rice and canary beans. Garnish with red onions, cilantro and salsa criollo.

SECO DE CARNE (CILANTRO BEEF STEW)

SECO DE CARNE (CILANTRO BEEF STEW) image

Categories Beef

Yield 4

Number Of Ingredients 11

Ingredients

½ cup vegetable oil
1 ½ pounds boneless beef chuck roast, cut in 2×2 inch pieces
1 chopped red onion
2 chopped garlic cloves
1 tablespoon aji amarillo paste
3 cups cilantro leaves
2 cups spinach
2 potatoes, cut in four parts
¾ cup green peas
¾ cup diced carrots
Salt and pepper

Steps:

Heat the oil in a saucepan over high heat, and when it is very hot sear the beef pieces until they are golden brown. Put the cilantro and spinach in the blender and process with one cup water. Reserve. Add the onions, garlic and aji amarillo paste to the saucepan; stir and let them cook until the onions are soft and translucent. Pour the cilantro mix and turn the heat to medium heat. Stir constantly until the water evaporates. Add one tablespoon of oil, if necessary, to fry the herbs. The cilantro and spinach are going to get a dark green color. Pour 6 cups of water and simmer over medium-low heat for 2 hours with the lid on. Check constantly and add water if necessary. When the meat is fork tender add the potatoes, green peas and carrots; cook uncovered for 15 minutes or until the vegetables are tender. The stew is ready when the veggies are cooked and the juice is reduced. Serve with rice and beans.

SECO DE CARNE

Seco De Carne image

Make and share this Seco De Carne recipe from Food.com.

Provided by Evelyn Cavalier

Categories Meat

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs bottom round steaks
1 chopped red onion (or yellow)
2 tablespoons garlic paste
1 bunch fresh cilantro
1 cup frozen peas
1 tablespoon aji bell pepper (panca)
1 tablespoon aji yellow paste (amarillo)
vegetable oil (or olive)
water
salt, pepper, cumin powder to taste

Steps:

Cut the beef into hunks and season with salt, pepper, cumin powder, and garlic paste. Heat a little vegetable (or olive) oil in a stainless steel soup pot and pan fry the meat. When the meat is seared, add the chopped onion, ají panca, and ají amarillo. Stir until onion becomes translucent. Rinse the cilantro in water and cut off the bottom few inches from the stems. Chop by hand and transfer to blender. Add about 1/2 to 1 cup water to the blender and reduce the fresh chopped cilantro to liquid. Add liquid cilantro to soup pot, stir, lower heat and cover with lid. The meat will become tender, cooking in the liquid for at least 20 minutes. Add frozen peas, stir and cook covered another 10 minutes. Serve with white rice.

Nutrition Facts : Calories 480.7, Fat 26.4, SaturatedFat 10.3, Cholesterol 165.6, Sodium 168.5, Carbohydrate 8.9, Fiber 2.3, Sugar 3, Protein 49.5

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