Peruvian Slow-Braised Beef Seco with Seasonal Vegetables
A comforting Peruvian slow-braised beef seco featuring tender beef chunks simmered with fresh seasonal vegetables and traditional spices, served over fluffy quinoa or rice for a hearty weeknight meal.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
This Peruvian Slow-Braised Beef Seco is a deliciously rich and comforting dish where tender beef chunks are simmered slowly with a blend of traditional Peruvian spices and fresh seasonal vegetables. The slow braising process ensures melt-in-your-mouth beef infused with robust flavors. Traditionally served over fluffy quinoa or rice, it makes a hearty and satisfying weeknight meal that brings a taste of Peru to your table.
Why you’ll love it
- Rich, complex flavors from an authentic Peruvian spice blend.
- Slow braising yields perfectly tender, flavorful beef.
- Incorporates fresh seasonal vegetables for color, nutrients, and texture.
- Versatile serving with quinoa or rice for gluten-free or traditional options.
- Ideal for batch cooking and delicious next-day leftovers.
Ingredient notes
- Beef chuck: A well-marbled cut, ideal for slow braising as it becomes tender and juicy.
- Peruvian spices: Cumin, aji amarillo paste or powder, and fresh cilantro create authentic flavor. If aji amarillo is unavailable, substitute with mild chili paste and turmeric.
- Seasonal vegetables: You can adjust depending on availability — common choices include bell peppers, carrots, peas, and potatoes.
- Quinoa or rice: Both work well; quinoa adds a nutty flavor and extra protein, while rice is traditional.
Serving & storage
Serve the beef seco hot over cooked quinoa or rice, garnished with fresh herbs or lime wedges for brightness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water or broth if necessary. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Advert
Chef tips
- Dry the beef well before browning to develop a rich, deep flavor.
- If aji amarillo paste is unavailable, a combination of mild chili paste and turmeric makes a suitable substitute.
- Adjust the choice of seasonal vegetables based on availability and preference.
- When slow braising, keep the heat low to avoid toughening the beef and encourage breakdown of connective tissue.
- Leftovers taste even better the next day as the flavors meld; store properly in airtight containers in the fridge or freezer.
Ingredients
- 900 g (2 lbs)beef chuck, cut into 4 cm (1.5 inch) cubes
- 2 tbspvegetable oil
- 1 largeonion, finely chopped
- 3 clovesgarlic, minced
- 2 tbspaji amarillo paste (or substitute with mild chili paste and a pinch of turmeric)
- 1 tspground cumin
- 2 mediumcarrots, sliced
- 1 largebell pepper, chopped
- 150 g (1 cup)fresh or frozen peas
- 2 mediumpotatoes, peeled and cubed
- 400 ml (1 2/3 cups)beef broth or stock
- 60 ml (1/4 cup)dry white wine (optional)
- 1 tspsalt, or to taste
- 1/2 tspblack pepper, or to taste
- 2 tbspfresh cilantro, chopped
- 200 g (1 cup)quinoa or rice, cooked, for serving
- Lime wedgesto serve
Advert
Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cup
Nutrition per serving
- Calories550
- Protein45 g
- Carbs35 g
- Fat18 g
Step-by-step
Step 1
Pat the beef cubes dry with paper towels to ensure a good sear. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.Step 2
Add the beef cubes in batches and brown them on all sides until deeply caramelized, about 5-7 minutes per batch. Remove browned beef and set aside.Step 3
Reduce heat to medium, add the chopped onion to the same pot and cook until softened and translucent, about 5 minutes.Step 4
Add the minced garlic, aji amarillo paste, and ground cumin. Stir continuously for about 1-2 minutes until fragrant.Step 5
Return the beef to the pot and stir to coat it thoroughly with the spice mixture.Step 6
Add the sliced carrots, chopped bell pepper, cubed potatoes, peas, beef broth, and white wine (if using). Season with salt and pepper. Stir to combine.Step 7
Bring the liquid to a simmer, then reduce heat to low. Cover the pot partially with a lid and let it slow-braise gently for 2 to 2.5 hours, stirring occasionally, until the beef is very tender and the sauce is thickened.Step 8
Check seasoning and adjust salt and pepper as needed. Stir in chopped fresh cilantro just before serving.Step 9
Serve the beef seco hot over a bed of cooked quinoa or rice, garnished with lime wedges for a fresh citrus burst.
Advert
Tags
Advert
Related recipes
Seared Peruvian Chicken with Stir-Fried Seasonal Vegetables
A vibrant, weeknight-friendly Peruvian-inspired recipe featuring perfectly seared chicken thighs paired with a colorful stir-fry of fresh seasonal vegetables. This dish highlights traditional flavors with familiar cooking methods to create a balanced and satisfying meal.
Pressure-Cooked Peruvian Adobo Chicken with Seasonal Vegetables
A vibrant Peruvian-style adobo chicken prepared using a pressure cooker to infuse bold flavors quickly, paired with a medley of fresh spring vegetables stir-fried to retain their natural crispness and color. This approachable weeknight recipe brings traditional South American flair with familiar cooking methods.
Peruvian Braised Chicken with Seasonal Root Vegetables
This comforting Peruvian-inspired braised chicken features tender chicken thighs slowly cooked with seasonal root vegetables like carrots and parsnips, infused with traditional spices and herbs for a rich, aromatic flavor. Served with a light side of steamed quinoa, it's a perfect weeknight meal that honors classic techniques and seasonal produce.