Seco de Res Peruano // Peruvian Cilantro Beef Stew

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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8 Responses

  1. Tony B says:

    Aha! I have a jar of aji amarillo pepper paste for which I’ve been seeking a good recipe. Pinned for later usage. Thanks for sharing.

  2. Val says:

    If you only have a regular light beer, can it substitute the dark beer or will it ruin the whole recipe?

  3. Rachel says:

    Does any of the beer end up in the stew? Is that what’s meant by “the meat, with all its juices”?

  4. Janeth says:

    What brand names do you recommend for dark beer? I do not know any

  5. Jen Rainusso says:

    This recipe is amazing!!! I like to cook the potatoe in with the stew – I add during the last 45 min or so. I cook the seco long and low so that the meat falls apart – approx 8-10 hours at 375.

  1. February 29, 2012

    […] anything. In the first category always falls my family. I love to impress them with my big pots of Seco de Res or Aji de Gallina and then typically follow up with the meal with a non-Peruvian dessert. That […]

  2. November 2, 2014

    […] evaporated milk and fresh cheese. The osso bucco was stewed in a delicious sauce said to be seco, however it was not green from lots of cilantro and seemed closer to my Dark Beer Braised Ribs […]

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