Peruvian Beef Stew, Seco de Res- succulent beef, peas, and carrots in a flavorful cilantro sauce.This post may contain affiliate links.
Family Days
The past few years have been rough. My husband’s father became about 6 months before we got married. The first few years of our marriage were spent taking turns taking care of him and while it was exhausting, it was also a time where we came together as family.
My husband’s father was an amazing cook, and we spent a lot of time cooking and eating together. There are lots of family favorites, but Seco de Res is a personal favorite of mine. It is an easy dish to make, but has tons of flavor.
Peruvian Beef Stew
I used Beef Tips that I had on hand for the Seco de Res (Peruvian Beef Stew). You could also use Beef Stew Meat or whatever you have on hand.
This is a fairly simple dish to make, but there are a few elements that really bump of the flavor.
Gluten Free Beer
We used a New Planet Blonde Ale that I had on hand. You can use any kind, just make sure it’s one that you like the flavor of. While the Peruvian Beef Stew will not taste like beer, you will have the flavor undertones.
Aji Amarillo
This is a paste made from the Aji Amarillo Pepper. You can usually find it in the International Section of your grocery store or you can buy it on Amazon.
Aji Panca
This is a paste made from the Aji Panca Pepper. You can also find it in the Internation section or order it on Amazon.
Both these pepper pastes are ingredients you may not be used to, but they give so much flavor to food. A little goes a long way and how spicy it may be can vary from brand to brand, so start small and add more depending on how spicy you like it!
For more ideas on how to use these pastes, be sure to check out my other Peruvian recipes, like Arroz con Pollo or Papas de Huancaina.
Inka Cola
You may be wondering what the yellow drink is. Whenever we cook Peruvian food we like to drink the Peruvian soda Inka Cola. It can be found in a lot of grocery stores now (and at the Epcot Coke Station!). If you’re going to eat traditional Peruvian food, you might as well drink a Peruvian soda!
I understand some people like to eat their stews with something other than rice (ok, maybe I don’t understand, but I know people do!)…Riced cauliflower or this roasted garlic mashed cauliflower from Evolving Table would be great!
Happy Gluten Free Eating!
Peruvian Beef Stew, Seco de Res
Ingredients
- 6 tablespoons vegetable or canola oil enough to cover the bottom of a soup pot
- 1 pound stew beef
- 1 cup diced onion
- 2 tablespoons aji amarillo paste
- 1 tablespoon aji panca paste
- 2 cups cilantro one large bunch
- 6 oz gluten free beer
- 2 cups beef broth
- 4 teaspoons salt
- 2 pounds peeled and chopped potatoes
- 1 cup peas and carrots
- Rice for Serving
Instructions
- Brown meat over medium high heat.
- Remove from pan.
- Saute onions in the same oil until clear.
- Add Aji Amarillo and Aji Panca paste and sautee for one minute.
- Blend cilantro with 6 ounces of beer (we use a nutribullet, feel free to add a bit more if needed to get it to blend well). Add to pot.
- Stir in 2 cups of beef broth and 4 teaspoons salt.
- Bring to boil.
- Add potatoes and cook for 5 minutes.
- Reduce heat to medium and add back meat.
- Add in peas and carrots and cook for 10-15 minutes or until potatoes are done.
- Serve over rice.
59 Comments
Sandra
October 21, 2021 at 5:55 pmMy aunts use to make this along with other Peruvian dishes. I do have a question, how many serving is this recipe?
Amanda
October 25, 2021 at 2:53 pmHi! It is 4 servings, but maybe a little more or less depending on how much your family eats 🙂 We often double it and freeze any leftovers!
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September 11, 2019 at 10:19 amThis sounds fascinating! Beef and potatoes are my jam!
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Heather
June 7, 2019 at 2:18 pmI’m thinking of making this and was wondering about the cooking time for the beef. When i cook stew meat i usually have to cook it a couple hours for it to be tender and fall apart. On this recipe it seems like after Browning the meat it only cooks for about 20 more minutes. Is that enough time for it to be tender enough?
Amanda
June 7, 2019 at 4:47 pmHi! We typically only cook it for about 20 minutes, but it isn’t fall apart tender like it would be if you cooked it for hours. If you would like it to be a much softer texture you can cook it for longer, you may just need to add a little extra beef broth and wait to add the potatoes until you feel like there are about 15 minutes left. I haven’t made this in a while, so I think this weekend would be a great time to retest it!
Hope
March 16, 2019 at 10:51 pmBeef stew is always just what I feel like when feeling under the weather! Perfect comfort food! I love how you have added 2 cups of cilantro to this recipe, I love cilantro!
Renee D Kohley
March 16, 2019 at 10:26 amSo hearty and comforting! We have so much cold weather here still – this looks amazing!
jennifer
March 16, 2019 at 9:27 amthis looks so good, hope to be able to find the spices to make it just as directed! thanks for sharing
Kathryn
March 15, 2019 at 10:08 pmGreat recipe! I haven’t had an Inka Cola since I traveled through Peru in college, but I can see how that would go perfectly with this meal. 🙂 Thanks for sharing in the comments that you find these pastes online, that was really helpful!
Anne Lawton
March 15, 2019 at 9:49 pmI love Peruvian food, and this stew is such a comforting and delicious meal!
Raia Todd
March 13, 2019 at 4:17 pmSounds delicious. I love trying new ethnic foods and beef stew is one of my favorite comfort foods. 🙂
Jean
March 12, 2019 at 6:53 pmI’ve never even heard of this stew but it sounds SO delicious and comforting! I’ll have to try this soon.
Megan Stevens
March 11, 2019 at 8:12 pmYummy comfort food! I love stew so much!
Joni Gomes
March 11, 2019 at 11:48 amTotal comfort food right here! So happy this has aji amarillo paste because I need to use mine up!
Kate
February 19, 2019 at 2:47 pmHow is this recipe without the pastes? I went to a Mexican grocery and they didn’t have it.
Amanda
February 21, 2019 at 4:32 pmI would think it would still be ok, but it wouldn’t have the same flavor. I order my paste on amazon :).
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Jimena
December 18, 2017 at 11:52 amMade this tonight. I used Guinness blonde and added water since I’m not a beer fan. I only filled my tablespoons about 3/4 of the way with both ajís but it was still too spicy for our son lol duh. I should have thought of that before, next time I will use much less and add if I need to once it has cooked with the potatoes. I used a big ole chuck roast and after browning it I let it sit for a little while and then I cut it up into smaller pieces.
This is not how I remember this being cooked at my grandmas or my moms house but it was so yummy and perfect for a chilly Monday night!
Amanda
December 19, 2017 at 4:09 pmI’m so glad you like it…I think my mother in law leaves out the beer, but my father in law always used it. I never tried making it with a whole roast, we usually start with it already cut up. I find the aji spiciness to really depend on the brand. Some are much spicier than others. I will have Peruvian more recipes coming up soon, so be sure to check back!
Izzy
December 28, 2018 at 6:27 pmI used the non spicy ajo amarillo.
Amanda
December 31, 2018 at 10:44 amYes, I’ve definitely found different brands have different levels of spice. My mother in law makes it from scratch and it’s really spicy, the goya seems to have a lower level of spice. Always feel free to adjust it to your taste!
Lavender Baby & Co
November 8, 2017 at 8:19 pmThis looks so good and sound so yummy. Something I make have to try and make for the family
anne - onedeterminedlife
November 6, 2017 at 4:56 pmThis looks so good! I love that it’s gluten-free. I am always looking for new things to try.
Erica @ Coming up Roses
November 1, 2017 at 10:33 pmYum! This sounds really tasty! Perfect for the cooler months, too!
Jordyn
November 1, 2017 at 6:52 pmThis sounds amazing! Anything with that much cilantro you can count me in!
Gabriella
November 1, 2017 at 4:48 pmPeru was the first country I ever traveled to. The culture, the people, and food will always have a very special place in my heart. I’m so excited to find this recipe. I haven’t really found that many authentic Peruvian recipes. I’m so excited to try this out!! I haven’t been able to find Inka Cola anywhere though! 🙁
candy
November 1, 2017 at 2:25 pmWe love stew but have never tasted or had this kind of stew. Wondering where to find the two different kinds of pastes. Will have to check around the stores.
Melanie
November 1, 2017 at 10:01 amI have been on the lookout for more gluten and dairy free recipes, plus I LOVE Peruvian food. I will definitely be giving this a try!
Laurie
February 24, 2017 at 9:14 amThis Peruvian Stew IS delicious!!!!!!!!! If you haven’t tried it you really must.
Platter Talk
January 27, 2017 at 10:11 amThis Peruvian stew looks amazing! I love the ingredients and the blend of flavors that you have added!
Paige Strand
November 3, 2016 at 12:43 pmWow, I’ve never tried anything like this! Thanks for sharing 🙂
Erin Klema | The Epicurean Traveler
November 2, 2016 at 4:35 pmYou know you are Peruvian or an honorary Peruvian when you drink Inca Kola with your meal! I really came to enjoy the Peruvian cuisine while traveling there last year, so it’s nice to see a recipe to recreate it at home.
Jemma @ Celery and Cupcakes
November 2, 2016 at 5:54 amThis looks so warm and comforting. Perfect on a cold day.
Elizabeth
November 2, 2016 at 4:41 amThis sounds wonderful! I am intrigued by the pastes you’ve used. I’ve never heard of them before!
Jessica @ Citrus Blossom Bliss
November 1, 2016 at 9:14 pmThis recipe looks so good and I love the tribute to your husband’s father. I know exactly what soda you’re talking about in Epcot too!!
Platter Talk
November 1, 2016 at 6:03 pmThis is a really interesting recipe. Sounds and looks excellent with some new ingredients, for me.
Donna
November 1, 2016 at 5:37 pmOh yum, this sounds amazing! I love a good stew, but I haven’t tried a Peruvian version yet.
Charla @ That Girl Cooks Healthy
November 1, 2016 at 2:57 pmI have yet to try Peruvian food as it’s not easily accessible in England but your recipe sounds amazing.
Tara
November 1, 2016 at 2:37 pmI have yet to make Seco de Res. Yours looks amazing! I definitely need to try it. Love the combination of aji amarillo and aji panca.
Vicky @ Avocado Pesto
November 1, 2016 at 1:55 pmThis sounds like a delicious Peruvian meal! I spent over a month backpacking in Peru in March and loooved the food there and especially all the peppers and pepper pastes that they use. Got to try Inca Cola there too – have never seen it sold in the US though!
Allison - Celebrating Sweets
November 1, 2016 at 1:48 pmThis sounds so flavorful! I’d have to swap out the cilantro for something else (parsley?), but other than that it sounds perfect!
Carlos
November 20, 2021 at 12:09 amYou don’t have to use the pastes.
It is really good! With 4 potatoes its enough
Kristine
November 1, 2016 at 1:27 pmI love peas in anything and this stew looks delicious! Perfect for fall!
Alisa Fleming
November 1, 2016 at 11:48 amYou always bring such exciting flavors to the table Amanda! My husband would love this dish.
Megan
November 1, 2016 at 1:00 amI love that you take ethnic food and make it accessible for those with food allergies/gluten issues!
Kumiko
November 1, 2016 at 12:32 amThis looks amazing! Your photos are great too!
Chrystal @ Gluten-Free Palate
October 31, 2016 at 9:28 pmYum! Can you bring me some 😉
amanda -runtothefinish
October 31, 2016 at 6:34 pmAmazing how the tough and the fun family moments can bring us together. Love that you found a dish to connect you all
Sarah @ Accidentally Crunchy
October 31, 2016 at 5:30 pmthe flavours in this stew sound like a really great combo!
Kelly @ TastingPage
October 31, 2016 at 2:26 pmLooks like a wonderful meal to warm the soul!
Cricket Plunkett
October 31, 2016 at 2:09 pmThis looks so comforting! Love the idea of peas in a stew!
Amber
October 31, 2016 at 1:27 pmIm not familiar with some of these ingredients but it sounds and looks so good!
Emily @ Recipes to Nourish
October 31, 2016 at 11:45 amWow this sounds delicious and so full of flavor! I love all of that cilantro!
Rebecca @ Strength and Sunshine
October 31, 2016 at 10:41 amWhat a nice comforting winter meal!