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Meat, Americas

Peruvian beef seco with cilantro and beans

Peruvian beef seco is a cilantro based stew served with rice and white beans, for 4 people. It takes 2 hours total, stays easy to make, and costs €3.60 per serving. The key is blending the cilantro with beer so the sauce keeps its bright green color and fresh flavor.

Tonight I'm making you seco de res, a Peruvian beef stew that turns bright green with cilantro, served with rice and beans.

Peruvian beef seco with cilantro and beans
Total time
2 h
Difficulty
Easy
Cost per person
€3.60
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Peruvian beef seco stands out among stews for its color, a sauce turned deep green by fresh cilantro blended with beer. The beef chuck simmers gently for over an hour, green pepper and cumin add a quiet warmth, and peas stirred in near the end keep a bit of bite. At Mon Chou, it's the kind of dish that breaks the routine without throwing kids off their comfort zone.

This is a Sunday dish or an easy weeknight one, the kind you set to simmer and nearly forget about while the rice cooks alongside. White beans warmed with a splash of oil and plain rice are all it needs, the sauce does the rest. Kids take to the tender beef and rice right away, and the cilantro disappears into the sauce once it's cooked.

The ingredients

4 people

Butcher

  • Beef chuck 800 g

Fruits and vegetables

  • Fresh cilantro 2 sprigs
  • Onions 2
  • Garlic 3 cloves
  • Green bell pepper 1
  • Carrots 2

Pantry

  • Light beer 33 cl
  • Cuminoften in the pantry 1 tsp
  • Canned white beansoften in the pantry 400 g
  • Riceoften in the pantry 250 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Frozen peas 150 g

The step by step recipe

  1. Cut the beef into large chunks, sear it in a pot with the oil, then set aside. 8 min

    Sear it in small batches, otherwise the meat steams instead of browning.

  2. In the same pot, cook the onions, garlic, green pepper, and cumin, then add the beef back in. 8 min

    Let the onions turn fully golden, they build the base of the sauce.

  3. Blend the cilantro with the beer, pour it over the meat, cover, and let simmer over low heat. 1 h 15

    Save a bit of fresh chopped cilantro for the end, it brightens the sauce.

  4. Add the sliced carrots and peas, then let it cook a bit longer. 15 min

    The frozen peas go straight into the pot, no need to thaw them first.

  5. Warm the beans with a drizzle of oil, cook the rice, and serve everything together. 12 min

    The seco's cooking juices are great spooned over the rice.

Our tips to get it right

  • Pick a well marbled chuck roast, it holds up to the long simmer better than a leaner cut that would dry out.
  • Blend the cilantro with the beer right before adding it, it loses its bright color if it sits exposed to air too long.
  • Taste the sauce before serving and adjust the salt, the beer and vegetables mellow out the seasoning quite a bit.

The variations

  • Swap the beef for chicken pieces, and the simmer time drops to about 30 minutes.
  • For a vegetarian version, replace the meat with quartered button mushrooms and cut the simmer time to 20 minutes.
  • For kids in a hurry, serve the shredded beef straight over the rice, skipping the beans on the side.

What to serve it with

  • Plain white rice
  • Warmed white beans
  • Avocado and red onion salad

Storage

Beef seco keeps for 3 days in the fridge in a sealed container. It freezes well, sauce and meat together, for up to 2 months. Reheat it gently in a pot with a splash of water to loosen the sauce.

Questions about this dish

Can you make beef seco ahead of time?

Yes, it's even better reheated the next day once the sauce has had time to settle. Make it the day before and warm it gently before serving.

Why blend the cilantro with beer?

The beer helps create a smooth sauce and keeps the cilantro's bright green color. It also adds a slight bitterness that balances the dish.

Can you use a different cut of beef instead of chuck?

Yes, beef shank or shoulder work just as well, as long as the cut can handle a long simmer. Skip already tender cuts like tenderloin, they would turn dry.

Does beef seco freeze well?

Yes, the cilantro sauce holds up well in the freezer for up to 2 months. Freeze it without the rice, which you can cook fresh when serving.

How long does it take to make a Peruvian beef seco with cilantro, rice, and beans?

Count 2 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Peruvian beef seco with cilantro, rice, and beans?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Peruvian beef seco with cilantro, rice, and beans cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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