Seco de Carne

Peruvian beef stew simmered in a savory herb broth with cilantro, peas, and potatoes, paired with white rice.

• Prep: 20 min
• Cook: 50 min
• Total: 1 hr 10 min
• Servings: 5
• Cuisine: Peruvian
• Difficulty: Medium
• Cost: $5.83/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• boil
• rich
• comfort food

Ingredients

• 2 pound beef chuck roast (cubed)
• 1 cup fresh cilantro (packed)
• 2 cup beef broth
• 1 tablespoon vegetable oil
• 1 cup frozen green peas
• 1 pound yukon gold potato (peeled and diced)
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 2 cup white rice (uncooked)

Instructions

1. Blend fresh cilantro and 1/2 cup beef broth together in a blender until smooth.
2. Cook white rice in 4 cups of boiling water with 1/2 tsp salt, covered on low for 15 minutes.
3. Heat vegetable oil in a pot over medium-high heat. Sear beef chuck roast until browned, about 5 minutes.
4. Add blended cilantro liquid, remaining beef broth, diced yukon gold potatoes, ground cumin, and remaining 1/2 tsp salt. Simmer covered for 40 minutes.
5. Stir in frozen green peas during the last 5 minutes of cooking. Serve warm over white rice.

Notes

Cilantro broth adds vibrant color and flavor that holds up well for leftovers.

Nutrition (per serving)

• Calories: 822
• Protein: 45 g
• Carbohydrates: 79.4 g
• Fat: 33.8 g
• Fiber: 4.7 g
• Sodium: 921 mg
• Saturated Fat: 13.4 g
• Sugar: 2.7 g
• Cholesterol: 113 mg