Northern Peruvian Beef and Cilantro Stew with Canary Beans

Name: Northern Peruvian Beef and Cilantro Stew with Canary Beans
Prep time: 35 min
Cook time: 2 h 30 min
Total time: 3 h 5 min
Yield: 7 servings
Cuisine: Peruvian
Ingredients: 3.5 pound boneless beef chuck (cut into 1.5-inch cubes); 3 tablespoon vegetable oil (divided); 2 red onions (chopped (about 3 cups)); 10 clove garlic (minced, divided); 1.5 red bell peppers (chopped); 1.5 carrots (chopped); 0.5 cup aji amarillo paste (divided); 0.25 cup dry white wine; 1 can diced tomatoes (14.5 ounce, undrained); 8 cup chicken broth (divided); 1 cup fresh cilantro (packed, roughly chopped, divided); 0.5 cup fresh parsley (packed, roughly chopped); 3 teaspoon cumin powder (divided); 2 teaspoon dried oregano (divided); 3.25 teaspoon salt (divided); 1.25 teaspoon black pepper (divided); 1 potato (large, peeled and cut into 1-inch cubes); 0.5 cup frozen peas; 2 cup long grain white rice (uncooked); 4 cup water; 1 pound dried canary beans (soaked overnight (or 2 cans (15 ounce) canned canary beans, rinsed and drained)); 1 tablespoon olive oil; 1 yellow onion (large, chopped (about 1.5 cups))

A slow-braised beef and cilantro stew, rich with herbs and vegetables, served with fluffy white rice and creamy Peruvian canary beans for a truly comforting and authentic meal.

Prep: 35 min
Cook: 2 hr 30 min
Total: 3 hr 5 min
Servings: 7
Cuisine: Peruvian
Difficulty: Hard
Cost: $8.59/serving

Dietary

Nut-Free
Egg-Free
Dairy-Free
High-Protein
High-Fiber

Ingredients

3.5 pound boneless beef chuck (cut into 1.5-inch cubes)
3 tablespoon vegetable oil (divided)
2 red onions (chopped (about 3 cups))
10 clove garlic (minced, divided)
1.5 red bell peppers (chopped)
1.5 carrots (chopped)
0.5 cup aji amarillo paste (divided)
0.25 cup dry white wine
1 can diced tomatoes (14.5 ounce, undrained)
8 cup chicken broth (divided)
1 cup fresh cilantro (packed, roughly chopped, divided)
0.5 cup fresh parsley (packed, roughly chopped)
3 teaspoon cumin powder (divided)
2 teaspoon dried oregano (divided)
3.25 teaspoon salt (divided)
1.25 teaspoon black pepper (divided)
1 potato (large, peeled and cut into 1-inch cubes)
0.5 cup frozen peas
2 cup long grain white rice (uncooked)
4 cup water
1 pound dried canary beans (soaked overnight (or 2 cans (15 ounce) canned canary beans, rinsed and drained))
1 tablespoon olive oil
1 yellow onion (large, chopped (about 1.5 cups))

Instructions

If using dried canary beans, drain the soaked 1 pound beans and rinse thoroughly. In a large pot, cover beans with fresh water by at least 2 inches. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours or until tender. Drain and set aside. (If using canned, simply rinse and drain).
Pat 3 1/2 pounds boneless beef chuck cubes dry with paper towels. Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef in batches and sear until well-browned on all sides. Remove beef to a plate.
Reduce heat to medium. Add 2 large chopped red onions to the pot and sauté for 8-10 minutes until softened and lightly caramelized. Add 6 minced garlic cloves, 1.5 chopped red bell pepper, and 1.5 chopped carrots; cook for another 5 minutes until slightly softened.
Stir in 1/2 cup aji amarillo paste (from the main stew portion), 2 teaspoons cumin powder (from the main stew portion), and 1 1/2 teaspoon dried oregano (from the main stew portion); cook for 2 minutes until fragrant. Deglaze with 1/4 cup dry white wine, scraping any browned bits from the bottom. Cook until liquid reduces by half.
Return beef to the pot. Stir in 1 (14 1/2 ounce) can diced tomatoes (undrained), 4 cups chicken broth (from the main stew portion), 3/4 cup packed roughly chopped fresh cilantro (from the main stew portion), 1/2 cup packed roughly chopped fresh parsley, 2 1/2 teaspoons salt (from the main stew portion), and 3/4 teaspoon black pepper (from the main stew portion). Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally.
After 1.5 hours, add 1 large diced potato to the stew. Continue to simmer, covered, for another 30-45 minutes, or until beef is fork-tender and potatoes are cooked through. Stir in 1/2 cup frozen peas during the last 5 minutes of cooking. Adjust seasoning if needed.
While stew finishes, prepare the white rice. In a medium saucepan, combine 2 cups uncooked long grain white rice, 4 cups water, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and keep covered.
While rice cooks, if using pre-cooked or canned beans, heat 1 tablespoon olive oil in a separate saucepan over medium heat. Add 1 large chopped yellow onion and sauté until softened, about 5-7 minutes. Add 4 minced garlic cloves (from the beans portion), 1 teaspoon aji amarillo paste (optional, from the beans portion), 1 teaspoon cumin powder (from the beans portion), 1/2 teaspoon dried oregano (from the beans portion), 3/4 teaspoon salt (from the beans portion), and 1/2 teaspoon black pepper (from the beans portion); cook for 2 minutes.
Add the cooked 1 pound dried canary beans and 4 cups chicken broth (from the beans portion) to the saucepan with the sazón. Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld and liquid to slightly reduce. Mash some of the beans against the side of the pot with a spoon to thicken the sauce slightly.
Serve the Northern Peruvian Beef and Cilantro Stew hot, over white rice, accompanied by the Peruvian canary beans. Garnish beans with 1/4 cup chopped fresh cilantro if desired.

Notes

Seco de Carne often tastes even better the next day as the flavors have more time to meld. It reheats beautifully. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition (per serving)

Calories: 900
Protein: 65.5 g
Carbohydrates: 90.1 g
Fat: 29.5 g
Fiber: 15.2 g
Sodium: 1200 mg
Saturated Fat: 12.3 g
Sugar: 8.8 g
Cholesterol: 160 mg