Seco de Carne, Peruvian Beef Stew

Peru is a country that is home to some of the most delicious ingredients and food that you will taste anywhere in the world. Peru’s many culinary gifts include meat and vegetables that make rich, delicious stews like Seco de Carne.

 But what exactly is this Peruvian dish?

Seco de Carne is a Peruvian stew made from meat and other ingredients like herbs, spices, and vegetables. The stew uses chile peppers, cilantro or huacatay, and sometimes beer to give the dish its exquisite flavors and aromas.

This article will look at what exactly Seco de Carne is, its history, and how you can prepare a delicious bowl for yourself any time of the year.

Keep reading to learn more! 

What Is Seco de Carne?

If you have eaten traditional Peruvian food, you know how many unique ingredients and recipes come from this relatively small South American country.

Peru is a food lover’s paradise, from the deliciously sourced local meats to heirloom varieties of vegetables and herbs. 

Today, Seco de Carne is usually a beef-based stew, but people originally made it from goat, lamb, and deer. The meat is accompanied by chiles, huacatay, or cilantro, and a rich broth that usually has beer, vinegar, or other acidic components. Vegetables often include potatoes, carrots, or squash.

Seco de Carne is a popular dish in both Peru and Ecuador.

There are numerous preparations, and it will probably look different depending on who makes it.

Since the dish can be found everywhere in Peru and is cooked by Peruvian expats throughout the world, people wonder how the dish came about.

History of Seco de Carne

Seco de Carne has been a part of Peruvian culture for centuries and has influences from various parts of the world.

The dish was often made with lamb, sheep, or goat (Seco de Cabrito) and has evolved to more commonly using beef over the years. 

Peruvian researcher and journalist siblings Gloria and Rodolfo Hinostroza attempted to trace the lineage of the dish.

They concluded that it might have been introduced to Peru during the slave trade from Northern Africa.

There are commonalities between the plate and Tajine, a popular dish and recipe where meat and vegetables are cooked in a specific container and turned into a similar stew.

Seco translates to dry, as the method of cooking attempts to remove water from the final product slowly.

Because there is often meat stock, beer, and other liquids, this dish makes some historians scratch their heads because it is not, in fact, a dry preparation of the meats and vegetables at all.

Though the history isn’t exactly clear, it is known that this dish has been around for a long time and can be found throughout the country and in Peruvian households worldwide.

It is a wholesome, flavorful, and fun dish to make that draws on generations of recipes for inspiration.

Traditional Peruvian Seco de Carne Recipe

This hearty beef stew is best made in a heavy-bottomed pot or a Dutch oven to ensure even heat distribution during the long simmer.

Ingredients

The Meat & Base:

• 2 lbs (approx. 900g) Beef: Use Chuck Roast or Short Ribs cut into 2-inch chunks.
• Salt and Pepper: To taste.
• 2 tbsp Vegetable Oil: For searing.
• 1 large Red Onion: Finely diced (Red onion is the traditional Peruvian choice).
• 1 tbsp Garlic Paste: Or 4-5 cloves of fresh garlic, minced.

The Flavor Profile (The “Green” Sauce):

• 1 cup Fresh Cilantro: Leaves and tender stems.
• 2 tbsp Ají Amarillo Paste: The essential Peruvian yellow chili.
• 1 tbsp Huacatay Paste: (Optional) For a deeper, minty Andean aroma.
• 1 cup Beef Stock: Divided. The Braising Liquids & Vegetables:
• 1 cup Chicha de Jora: (Or a dark, malty beer like a Stout or Negro Modelo).
• 2 large Carrots: Peeled and sliced into thick rounds.
• 1 cup Frozen or Fresh Peas.
• 2 large Yellow Potatoes: Peeled and halved (Yukon Gold works well).
• 1 cup Butternut Squash (Zapallo Loche): Diced into small cubes; this will melt into the sauce to thicken it.

How to Make Seco de Carne (Step-by-Step)

1. Sear the Beef: Season the beef chunks generously with salt and pepper. Heat oil in a large pot over medium-high heat. Sear the meat in batches until browned on all sides. Remove the meat and set it aside.
2. Make the Sofrito: In the same pot, lower the heat to medium. Add the diced red onion and cook until translucent (about 5–7 minutes). Stir in the garlic paste and ají amarillo, cooking for another 2 minutes until fragrant.
3. Prepare the Green Paste: While the onions cook, blend the cilantro and huacatay with ½ cup of the beef stock until completely smooth.
4. Deglaze and Simmer: Pour the blended cilantro mixture into the pot with the onions. Add the seared beef back in, followed by the Chicha de Jora (or beer), the remaining beef stock, and the diced squash.
5. The Long Braise: Cover the pot and lower the heat to a gentle simmer. Cook for about 1 hour.
6. Add Vegetables: Add the potatoes and carrots. Cover and continue to simmer for another 30–45 minutes, or until the beef is fork-tender and the potatoes are soft.
7. Final Touch: Stir in the peas during the last 5 minutes of cooking. The squash should have mostly dissolved by now, creating a thick, velvety green gravy.

 

*Pro-Tip: The Secret of Chicha de Jora

If you want to achieve the truly deep, complex flavor found in the best picanterías of Peru, the secret is using Chicha de Jora.

This traditional fermented corn beer has been a staple of Andean cooking since the time of the Incas.

It provides a unique, tangy acidity that cuts through the richness of the beef and balances the earthy cilantro.

• Where to find it: Buy it on Amazon, or look for it in the international aisle of Latin American grocery stores, often sold in bottles or cartons.
• The Best Substitute: If you can’t find Chicha de Jora, don’t reach for a light pilsner. Instead, use a malty dark beer (like a Shiner Bock, Negro Modelo, or even a Guinness) mixed with a tablespoon of apple cider vinegar. This combination mimics the fermented, slightly sour profile that makes a traditional Seco de Carne so unforgettable.

What to Serve with Seco de Carne (Side Dish Pairings)

To truly enjoy Seco de Carne like a local in Lima or Trujillo, the presentation on the plate is just as important as the stew itself.

In Peru, this dish is rarely served alone; it relies on specific side dishes to soak up that iconic green cilantro sauce and balance the richness of the beef.

Here are the traditional Peruvian pairings that will turn your home-cooked meal into an authentic Peruvian feast:

• Sopa de Arroz (White Rice): This is the non-negotiable base. A fluffy, garlic-infused white rice is essential for capturing every drop of the cilantro and beer gravy.
• Frijoles Canarios (Canary Beans): In the classic Seco con Frijoles, creamy yellow canary beans are served right alongside the beef. The mild, buttery flavor of the beans provides a perfect counterpoint to the herbal punch of the cilantro.
• Salsa Criolla (Peruvian Onion Medley): No Peruvian table is complete without this bright, acidic relish. Made with thinly sliced red onions, lime juice, salt, and spicy ají amarillo, it cuts through the richness of the stew and adds a necessary crunch.
• Boiled Yuca or Potatoes: While many modern recipes include potatoes directly in the pot, serving boiled yuca (cassava) on the side is a traditional way to add a starchy, satisfying texture that pairs beautifully with the Peruvian sauce.
• Fried Plantains: For those who enjoy a “sweet and salty” combination, a side of sweet fried plantains (maduros) adds a caramelized depth that complements the earthy cumin and coriander notes of the beef.

The “Pro” Pairing: Chicha Morada

To wash it all down, pair your Seco de Carne with a tall glass of chilled Chicha Morada. This traditional Peruvian drink, made from maiz morado (purple corn), pineapple, and cinnamon, has a natural acidity that cleanses the palate between bites of the hearty beef stew.

How to Store and Reheat Seco de Carne

Because this is a slow-cooked stew, it handles storage remarkably well.

Follow these tips to keep your leftovers as fresh and flavorful as the day you made them.

Refrigerating Leftovers

• Cooling Down: Allow the stew to reach room temperature before sealing it. Placing a boiling hot pot directly in the fridge can raise the internal temperature of your refrigerator and affect other foods.
• Airtight Containers: Store the beef and sauce in glass or high-quality plastic airtight containers. It will stay fresh in the fridge for up to 4 days.
• Separate the Sides: If possible, store your white rice and beans in separate containers from the Seco. This prevents the rice from absorbing all the sauce and becoming mushy.

Freezing for Meal Prep

• Duration: Seco de Carne freezes beautifully for up to 3 months.
• Pro-Tip: If you plan on freezing a large batch, consider leaving the potatoes out of the portion you intend to freeze. Potatoes can sometimes take on a grainy texture after being thawed; it’s often better to add fresh boiled potatoes when you reheat the dish.

The Best Way to Reheat

• On the Stovetop (Recommended): Place the stew in a small pot over medium-low heat. Add a splash of beef broth or water to loosen the sauce, as it tends to thicken significantly when cold. Stir occasionally until the beef is heated through to the center.
• In the Microwave: Use a microwave-safe bowl and cover it with a damp paper towel to retain moisture. Heat in 1-minute intervals, stirring in between to ensure even heating.
• Reheating Tip: Always reheat the sauce and meat together to ensure the beef remains tender and doesn’t dry out.

Frequently Asked Questions (FAQ)

Is Seco de Carne spicy?

While Seco de Carne uses ají amarillo and sometimes other Peruvian peppers, it is generally considered a mild to medium-heat dish. The peppers provide a deep, fruity flavor and a beautiful golden-orange hue rather than an overwhelming burn. If you prefer no heat at all, be sure to remove the seeds and veins from the peppers before blending your sauce.

What is the difference between Seco de Carne and Seco de Cabrito?

The main difference is the protein. Seco de Carne is made with beef (usually chuck or short ribs), while Seco de Cabrito is made with tender milk-fed goat. Seco de Cabrito is a hallmark of Northern Peruvian cuisine and often uses a higher concentration of chicha de jora (fermented corn beer) for a more acidic, complex finish.

Why is it called “Seco” (Dry) if it is a stew?

This is one of the most common questions about the dish! Historians believe the name “Seco” (which means dry) refers to the traditional cooking method where the liquid is slowly simmered down until the sauce is thick and concentrated, rather than being a thin, watery broth.

Can I make Seco de Carne in a Slow Cooker or Instant Pot?

Yes! For a Slow Cooker, sear the meat first, then cook on low for 6–8 hours. For an Instant Pot, use the “Sauté” function for the base and browning, then pressure cook on high for 35 minutes with a natural release. Reduce the beef broth by about 25% since less liquid evaporates in a pressure cooker.

What is the best beer to use for Peruvian Seco?

Traditionally, Peruvians use Chicha de Jora, but if that isn’t available, a lager or a malty dark beer (like a Stout or Porter) works best. Avoid overly hoppy beers like IPAs, as the bitterness can become too intense when the sauce reduces.

Master the Art of Peruvian Seco de Carne

Seco de Carne is a popular Peruvian Dish that loosely translates to dry meat.

Much to the contrary, this delicious beef stew is made with a complex broth that features hot peppers, herbs, and an acidic liquid like vinegar or beer.

Seco de Carne can use many different vegetables and spices, and every chef has their unique version.

If you are craving a Peruvian dish that is perfect for a cold evening any day of the week, try Seco de Carne.

Read: Seco de Carne vs Seco de Pollo; What’s the Difference?

Sources

• Wikipedia: Seco (Comida)
• The Guardian: Meet Coriander’s Closest Cousin: Peruvian Black Mint
• Eat Peru: Seco de Carne (Peruvian Beef Stew Recipe)
• The Spruce Eats: The Moroccan Tagine
• Food Network: Peruvian Lamb Stew Seco de Cordero
• A Cozy Kitchen: Peruvian Seco

More Peruvian Foods

See all →

Turrón de Doña Pepa Recipe: Peruvian Layered DessertAuthentic Lomo Saltado Recipe (Peruvian Beef Stir Fry)Aji Amarillo: Peru’s Essential Yellow Chili Pepper (Uses & Heat)Leche de Tigre Recipe: Peru’s Zesty Ceviche Marinade

Please Share & Spread the Love of Latin Foods!