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Peruvian

Seco de Res (Peruvian Cilantro Beef Stew)

A comforting Peruvian beef stew simmered with coriander, ají amarillo, peas, beans, and rice.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Seco de Res (Peruvian Cilantro Beef Stew)

1 hr 35 mintotal

35 min hands-on1 hr hands-off

Prep 20 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes slow simmering time for tender beef.

Method

  1. Blend the coriander leaves with vegetable stock until smooth and bright green.

  2. Season the beef with 0.25 tsp salt and ground black pepper. Heat the neutral oil in a pot and brown the beef on all sides.

  3. Add the onion and cook until soft. Add the garlic, ground cumin, and ají amarillo paste and cook for 1 minute.

    1 min

  4. Pour in the coriander mixture. Cover and simmer on low heat for 55–60 minutes until the beef is tender.

    55 min–1 hr

  5. Add the carrot, green peas, cooked black beans, and remaining salt. Simmer for 10 more minutes.

  6. Meanwhile, cook the rice with water in a covered pot for 12 minutes, then rest covered for 5 minutes.

    12 min5 min

  7. Serve the beef stew with rice and beans, spooning extra green sauce over the top.

How to tell it's done

The beef should be fork-tender, the sauce thick and green, and the beans soft but intact.

Getting it right

Tip

Blend the coriander with enough liquid to make a smooth sauce; this gives Seco de Res its signature green color.

What to serve it with

Serve with rice, beans, and a small onion salad for a complete Peruvian-style plate.

Common mistakes

The green sauce turns brown and dull.
Blend the coriander with cold stock and add it to a pot that is off a hard boil, then keep it at a low simmer. Coriander purée loses its colour fast over high heat, and seco is named for that green.
The beef is tough after an hour.
Brown it properly first and then keep the pot barely trembling. Chuck at a rolling boil seizes; the hour only works at a low simmer, and it may want longer depending on the cut.

Substitutions

  • Beef Chuck — Use beef roast or another slow-cooking beef cut if beef chuck is unavailable.
  • Black Beans — Use cooked kidney beans if black beans are unavailable, though the final dish will be less traditional.

Storing and reheating

Keeps three days in the fridge and the flavour deepens, though the sauce darkens. Freezes for three months. Reheat gently and stir in a little fresh blended coriander to bring the colour back.