Seco de Res
Seco de Res is a traditional Peruvian beef stew that combines tender meat with a vibrant sauce made from cilantro and spices, bringing a rich and comforting dish that embodies the flavors of Peru.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 2
Stir in the minced garlic and cook for an additional minute until fragrant.
- 3
Add the cubed beef chuck to the pot, browning it on all sides for about 8-10 minutes.
- 4
Sprinkle the ground cumin and paprika over the beef, stirring to coat the meat evenly with the spices.
- 5
Add the diced tomatoes and chopped cilantro, mixing well to incorporate all the ingredients.
- 6
Pour in the beef broth and beer, bringing the mixture to a gentle simmer.
- 7
Cover the pot and let it cook for about 1.5 to 2 hours, or until the beef is tender.
- 8
Taste and season with salt and black pepper as needed before serving.
Cook notes
Tips
For a thicker sauce, let the stew simmer uncovered for the last 30 minutes of cooking.
Use fresh cilantro for the best flavor.
Consider marinating the beef overnight for a more intense flavor.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, let the stew cool completely and transfer to a freezer-safe container, where it can last for up to 3 months.
- Reheat gently on the stovetop or in the microwave, adding a bit of broth if it thickens too much.
Substitutions
- If you prefer not to use beer, replace it with additional beef broth.
- For a spicier kick, add a chopped jalapeño or a dash of hot sauce.
- Use olive oil instead of vegetable oil for sautéing.
What to Serve With
- White rice
- Boiled potatoes
- Corn tortillas
Common Mistakes
- Not browning the beef well can result in less flavor in the stew.
- Adding too much liquid can make the stew watery, so measure carefully.
- Skipping the seasoning step at the end can lead to a bland dish.
Recipe FAQ
What type of beef is best for Seco de Res?
Beef chuck is ideal as it becomes tender and flavorful during cooking.
Can I make Seco de Res in a slow cooker?
Yes, simply brown the beef and sauté the onion and garlic, then transfer everything to a slow cooker and cook on low for 6-8 hours.
What can I serve with Seco de Res?
It pairs well with rice or boiled potatoes.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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