Peruvian beef seco is a deeply flavored stew made with beef slowly braised in a green sauce of cilantro, ají amarillo, onion, garlic, and dark beer. Although Peru has regional seco dishes made with goat, chicken, or lamb, beef seco is a popular home-style version enjoyed throughout the country.
Its bright green color and fresh aroma come from blended cilantro, while slow cooking makes the beef tender and juicy. It is traditionally served with canary beans, fluffy white rice, and salsa criolla, creating a hearty meal that is strongly associated with Peruvian criollo cooking.
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Peruvian Beef Seco
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Peruvian
Ingredients
Nutrition
- Calories: 645
Ingredients
- 1 kg beef for stewing, cut into large cubes (about 2.2 lb; chuck, brisket, or shank)
- 120 g fresh cilantro, leaves and tender stems only (3 cups)
- 150 g chopped red onion (1 large onion)
- 20 g garlic paste (4 garlic cloves)
- 45 g ají amarillo paste (3 tablespoons)
- 250 ml dark beer (1 cup)
- 750 ml hot beef stock (3 cups)
- 30 ml vegetable oil (2 tablespoons)
- 5 g ground cumin (1 teaspoon)
- 5 g salt (1 teaspoon)
- 2 g ground black pepper (¼ teaspoon)
- 100 g carrot, sliced (1 medium carrot)
- 150 g fresh or frozen peas (1 cup)
- 500 g cooked canary beans (3 cups)
- 400 g cooked white rice (4 cups)
- 10 g chopped cilantro for garnish (¼ cup)
Preparation
- Blend the cilantro, place the cilantro in a blender with ½ cup of beef stock and blend until smooth. Set the green sauce aside until you are ready to add it to the stew.
- Brown the beef, season the beef with salt, black pepper, and cumin. Heat the oil in a wide pot and brown the beef on all sides for 8 to 10 minutes, working in batches when needed so the meat browns rather than releases too much liquid.
- Make the seasoning base, remove the beef and add the onion to the same pot. Cook for 5 minutes until softened, then add the garlic and ají amarillo paste. Cook for 3 more minutes until you have a fragrant base.
- Braise the seco, return the beef to the pot and add the blended cilantro, dark beer, and remaining beef stock. Stir well, cover the pot partly, and cook over low heat for 1 hour and 15 minutes, until the beef begins to turn tender.
- Add the vegetables, stir in the carrot and peas. Cook for another 20 to 25 minutes, until the beef is very tender and the sauce has reduced slightly. Add a little more hot stock if the stew becomes too dry.
- Serve with the sides, taste for salt, let the seco rest for 5 minutes, and serve it with hot canary beans, fluffy white rice, and chopped cilantro on top.
Chef’s tips
- Choose cuts with some connective tissue, such as chuck, brisket, or shank, because they become tender during slow cooking.
- Brown the beef in batches to build a deeper flavor.
- Blend the cilantro with only a small amount of stock so the sauce stays concentrated and green.
- Cook over low heat with the pot partly covered so the beef softens without reducing the sauce too quickly.
- Make the beans ahead of time so all the components can be served hot together.
Traditional variations
In northern Peru, seco de cabrito is especially well known in Lambayeque and Piura, while other regions prepare seco with chicken or lamb. Beef seco uses the same characteristic cilantro, ají amarillo, and dark beer base, adapted to a meat that needs longer cooking.
Some home cooks use chicha de jora instead of part of the dark beer, giving the stew a more fermented and traditional flavor.
How to serve
Serve beef seco hot on wide plates, with fluffy white rice on one side and canary beans on the other. Place the beef in the center and spoon plenty of green sauce over it.
Complete the presentation with fresh salsa criolla or ground chili sauce. Chicha morada or Peruvian-style lemonade are excellent drinks alongside this rich stew.
Recommended accompaniments
- Canary beans
- Fluffy white rice
- Salsa criolla
- Ground ají amarillo
- Chicha morada
- Peruvian lemonade
A little history
Seco belongs to a family of stews deeply rooted in Peruvian cooking. Its identity comes from cilantro, which gives the dish its color and aroma, and from the slow cooking of meat in a concentrated sauce.
The beef version became a familiar everyday option in many Peruvian homes, while seco de cabrito remains one of the great culinary symbols of northern Peru.
Frequently Asked Questions
The best cuts are those that benefit from slow cooking, such as chuck, brisket, shank, or blade roast. These cuts contain connective tissue that turns tender and rich as the meat braises. Avoid very lean cuts, which can dry out before the sauce develops its full flavor and ideal consistency.
Dark beer is common in Peruvian seco because it adds color, depth, and a gently toasted flavor. You can replace it with chicha de jora or additional beef stock, although the final flavor will be somewhat different. Keep the stew at a low simmer so all the ingredients blend properly.
The green color comes from blended cilantro. Use fresh cilantro, blend it with a small amount of stock, and add it after cooking the onion, garlic, and ají amarillo base. Once the cilantro is in the pot, avoid high heat because it can darken and lose part of its fresh aroma.
Yes. It often tastes even better the next day because the beef absorbs more of the sauce. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of stock if the sauce has thickened too much, then serve with freshly warmed rice and beans.
