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Peruvian Beef Stew
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4.02 from 88 votes

Peruvian Beef Stew, Seco de Res


  • 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


  • 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.