Seco de Res
Seco de res belongs to a family of Peruvian stews called "secos," meaning "dry," a name that describes the thick, sauce-heavy consistency rather than any lack of moisture. The dish reflects Peru's layered culinary history, pairing coastal beef with a herb-forward green sauce built on coriander, a technique with roots stretching back through both indigenous and Spanish colonial cooking traditions. Regional versions vary the meat — lamb in the north, goat in some Andean towns — but the beef version has become the most widely eaten across Peru, a staple of home kitchens and neighborhood restaurants alike. The dark green sauce, deepened further by a splash of beer or chicha, coats tender chunks of beef that are traditionally served alongside white rice and stewed canary beans, a combination locally known as the trio that never disappoints.
A thick cilantro-based sauce
A generous blend of blended coriander leaves gives the stew its deep green color
Braised with beer or chicha
A splash of dark beer or fermented corn chicha tenderizes the beef as it simmers
Served with beans and rice
Canary beans and white rice are the classic bed for the sauce
Slow-cooked until fork-tender
Beef chunks simmer for hours until they fall apart easily
Ingredients 4 servings
- 1kg beef chuck, cut into large cubes
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp ají amarillo paste
- 200ml dark beer or chicha de jora
- 200g fresh coriander leaves and tender stems, blended with a little water
- 200g green peas
- 2 carrots, diced, plus canary beans and white rice to serve
How to make it
- 1Season the beef cubes generously with salt and pepper, then brown them in batches in hot oil in a large pot, setting the meat aside once seared.
- 2Add the onion and garlic to the same pot and cook for 4-5 minutes until softened, scraping up any browned bits from the bottom.
- 3Stir in the ají amarillo paste and cook for a minute until fragrant, then return the browned beef to the pot.
- 4Pour in the beer or chicha, bring to a simmer, and cook uncovered for 5 minutes to let the alcohol cook off.
- 5Blend the coriander leaves with a splash of water until smooth, then stir the bright green puree into the pot along with enough water to just cover the meat.
- 6Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is completely tender.
- 7Add the diced carrots and peas in the final 15 minutes of cooking, then serve the stew hot over white rice with a side of canary beans.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
