Peruvian Stew Recipe With Beef, Potatoes, and Peas

Peruvian seco de res is a slow-simmered beef stew flavored with cilantro, ají amarillo, cumin, and beer or chicha de jora, with potatoes and peas added near the end. Its bright herb sauce, tender beef, and hearty vegetables make a satisfying one-pot meal, and versions vary across Peru and from family to family.

Ingredients

2 lb (900 g) boneless beef chuck, cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil, such as canola oil
1 large yellow onion, finely diced, about 1½ cups (225 g)
4 garlic cloves, finely chopped, about 12 g
2 tbsp (30 g) ají amarillo paste
1 large bunch cilantro, leaves and tender stems, about 2 oz (55 g), rinsed and roughly chopped
1 bottle (12 fl oz/355 ml) pale lager or chicha de jora
1½ cups (360 ml) low-sodium beef stock or water
1 tsp (2 g) ground cumin
1 tsp (1 g) dried oregano
2 bay leaves, about 0.2 g
1½ lb (680 g) yellow potatoes, cut into 1½-inch (4 cm) pieces
1 cup (145 g) peas, fresh or frozen
1 tbsp (15 ml) fresh lime juice, or to taste
2 tbsp (8 g) chopped cilantro leaves, for serving

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels; moisture on the surface makes it harder to brown. Season all over with the salt and pepper. Dice the onion, chop the garlic, and cut the potatoes into similarly sized pieces so they cook at about the same rate. Roughly chop the cilantro, including its tender stems, which add flavor to the sauce.
Brown the beef. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Working in two or three batches, brown the beef on several sides, about 3 to 4 minutes per batch. Avoid crowding the pot: the meat should sizzle rather than release liquid and steam. Transfer browned pieces to a plate. If the pot looks dry between batches, add a small splash of oil.
Cook the aromatics. Reduce the heat to medium. Add the onion and cook for 6 to 8 minutes, stirring and scraping up browned bits, until soft and lightly golden. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the ají amarillo paste, cumin, and oregano and cook for 1 minute. If the paste begins sticking, loosen it with a spoonful of stock.
Make the cilantro sauce and start the braise. Put the chopped cilantro in a blender with about ½ cup (120 ml) of the measured stock and blend until mostly smooth. Pour it into the pot, then add the remaining stock, the lager or chicha de jora, and the bay leaves. Return the beef and any juices on the plate to the pot. Bring the liquid just to a gentle simmer, about 5 minutes; avoid a hard boil, which can make the meat tighten and the sauce reduce too quickly.
Braise until the beef is nearly tender. Cover the pot, reduce the heat to low, and simmer gently for 1 hour 35 minutes. Check every 25 to 30 minutes that the liquid is bubbling softly rather than boiling vigorously, and stir once each time to prevent sticking. If the liquid drops well below the beef, add a little hot water. Check a large piece with an instant-read thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. For this braise, continue cooking until the beef is fork-tender; the longer cooking time is for texture, not a replacement for checking doneness.
Add the potatoes. Stir in the potatoes, cover, and simmer for about 22 minutes, or until a knife slides easily into the largest pieces. Stir gently once or twice so the potatoes cook evenly without breaking up. If the stew is thicker than you like, add hot water a few tablespoons at a time. If it seems thin, uncover the pot for the last few minutes and simmer gently; the potatoes will also release some starch and help the sauce cling.
Finish and rest. Stir in the peas and cook for 5 minutes, until hot and tender. Remove the bay leaves, then add the lime juice and taste the sauce. Adjust salt, pepper, or lime as needed. Turn off the heat and let the stew stand, covered, for 10 minutes before serving. Sprinkle with chopped cilantro. The sauce should be spoonable and herbaceous, not as thick as a paste.

Tips

Choose the right beef. Chuck is a good choice because its connective tissue softens during a long, gentle braise. Cut the cubes evenly, and trim away only large, hard pieces of fat; a little marbling helps keep the meat succulent. Lean stewing beef can work, but it may become dry if cooked hard or left simmering after it is tender.
Manage the heat. Keep the stew at a quiet simmer, with occasional small bubbles. If it boils rapidly, lower the burner or move the pot partly off the heat. A tight-fitting lid limits evaporation, but check the liquid level during the braise and add hot water if needed. The beef should be barely bubbling in liquid, not frying on the bottom.
Adjust the chile to your pantry. Ají amarillo paste gives the stew its characteristic fruity, mild-to-medium heat and golden color. If it is unavailable, use a little minced yellow bell pepper with a small amount of minced jalapeño; the flavor will be less distinctly Peruvian, so add the jalapeño gradually. Yellow bell pepper alone gives color and sweetness but little heat.
Use cilantro while it is fresh. Wilted or slimy leaves can make the sauce dull or unpleasant. Rinse the bunch well, dry it, and blend the leaves and tender stems shortly before cooking. If you want a brighter green finish, reserve a small handful of fresh chopped cilantro for the table rather than cooking all of it into the sauce.

Serving Suggestions

Serve seco de res hot in shallow bowls, with a generous spoonful of sauce over the beef and vegetables. Steamed white rice is a classic partner in Peru: it catches the cilantro sauce and turns the stew into a filling meal. For a more substantial plate, add simple cooked white beans, which pair well with the savory beef and chile. Rice and beans need not be mixed into the stew; keep them alongside so each diner can choose the proportions.

A crisp, lightly dressed salad of lettuce, tomato, and red onion adds freshness. You can also serve sliced avocado or a few lime wedges at the table. If the sauce tastes rich, a small squeeze of lime just before eating sharpens it without making the whole pot sour. Warm bread is useful for soaking up the remaining sauce, though rice is the more familiar accompaniment. Since the dish already contains potatoes, additional starchy sides are optional.

Variations

Use chicha de jora. This fermented corn drink is a traditional cooking liquid in some Peruvian seco recipes and gives the stew a distinctive, slightly tangy depth. It can be difficult to find outside Peru, so a pale lager is a practical substitute. Avoid strongly hoppy beer, which can turn bitter as it reduces. For an alcohol-free version, replace the beer with 1¼ cups (300 ml) stock plus 1 tbsp (15 ml) apple cider vinegar; the result will have a different, less malty flavor.

Make it with chicken. Chicken seco is another familiar preparation, but it needs a shorter cooking time than beef. Use bone-in, skinless chicken thighs and simmer them until the thickest part reaches 165°F (74°C), the USDA FSIS safe minimum for poultry. Add potatoes once the chicken has simmered for about 20 minutes, then cook until both the meat and potatoes are done. Check doneness with a food thermometer rather than relying only on the color of the meat.

Change the vegetables. Carrots, cut into thick pieces, can go into the pot with the potatoes. Green beans can be added for the final 10 minutes instead of, or alongside, the peas. These are convenient adaptations rather than required ingredients. Keep the pieces large enough to hold their shape, and avoid adding delicate vegetables at the start of the long braise.

Make the sauce milder or hotter. For less heat, begin with 1 tbsp (15 g) ají amarillo paste and add more after tasting the sauce. For extra heat, add a small amount of minced fresh chile or serve hot sauce separately. The paste brands and fresh peppers available vary in strength, so increasing the heat gradually is more reliable than guessing from the label.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large quantity among shallow containers so it cools promptly. Keep the stew covered in the refrigerator for 3 to 4 days. The potatoes may soften slightly as they sit, but the beef and sauce generally reheat well. If the sauce thickens overnight, loosen it with a splash of water or stock when warming.

Reheat only the portion you plan to serve in a covered saucepan over medium-low heat, stirring occasionally, until steaming throughout and at least 165°F (74°C). Check the temperature in several places with a food thermometer. You can also microwave a portion in a covered, microwave-safe dish, stirring halfway through and checking that it reaches 165°F (74°C). For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw in the refrigerator, then reheat to 165°F (74°C); freezing may make the potatoes a little softer.

Frequently Asked Questions

What is Peruvian seco de res?
Seco de res is a Peruvian beef stew whose sauce commonly features cilantro, chile, and a cooking liquid such as chicha de jora or beer. This version includes potatoes and peas and is served with rice. Recipes differ by region and household; ingredients and thickness can vary, so this is one practical home-style version rather than the only way to make the dish.

Can I make this stew without ají amarillo paste?
Yes. A mix of yellow bell pepper and a little jalapeño provides color, sweetness, and adjustable heat, though it will not have the same fruity flavor as ají amarillo. Use a modest amount at first, then taste the sauce near the end. If you use only bell pepper, expect a sweeter, milder stew.

Can I cook it in a slow cooker?
Yes. Brown the beef and cook the onion, garlic, and chile paste on the stovetop first for better flavor, then transfer them to the slow cooker with the blended cilantro, liquid, spices, and beef. Cook on low until the beef is tender, roughly 7 to 8 hours depending on the cooker. Add the potatoes during the final 2 to 3 hours and the peas in the final 15 minutes. Follow your appliance instructions and check the beef with a thermometer.

Why is my beef still tough?
It probably needs more time at a gentle simmer. Beef chuck can remain firm even after it has reached a safe internal temperature; tenderness comes as connective tissue softens during braising. Keep the pot covered, check that there is enough liquid, and simmer in 15-minute increments until a fork goes into the beef easily. A vigorous boil will not speed this process reliably and can make the meat less pleasant.

Can I prepare the stew ahead?
Yes. You can cook it a day ahead, cool it promptly, and refrigerate it within 2 hours. Reheat gently to 165°F (74°C), adding a little water or stock if the sauce has thickened. The flavors have time to mingle, but potatoes can soften during storage, so stir carefully and avoid prolonged boiling when reheating.

Is this stew very spicy?
It is usually moderately mild when made with the listed amount of ají amarillo paste, but paste strength varies. Start with half the amount if you are sensitive to chile, then taste before adding more. The stew should remain flavorful from the cilantro, cumin, and browned beef even when the chile is reduced.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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