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Peruvian Beef and Cilantro Stew

Peruvian Beef and Cilantro Stew

By Calvin CoxSeptember 30, 2021

  • Makes
    6 servings
  • Cook Time
    1¼ hours
  • Slow Cook Time
    7¾ to 8¾ hours
  • Active time plus cooling
    40 minutes active time
  • Rating

Seco de carne is a classic Peruvian meat and vegetable stew, and a perfect contender for cooking in an Instant Pot, either quickly under pressure or using the slow-cooker function. Fresh cilantro is a defining flavor of the dish. We blend an entire bunch of cilantro with jalapeños, a stand-in for harder-to-find Peruvian chilies, then stir in the puree at the very end so both the flavor and color remain bold and bright. Use a crisp, quaffable beer that will play nicely with the other flavors in the stew. Serve with rice and beans.

Tip

Don’t be afraid to use the tender stems of the cilantro, discarding only the thick, fibrous pieces. The stems contain a lot of flavor and will break down when blended.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided

  • 1

    medium red onion, chopped

  • 1

    medium red bell pepper, stemmed, seeded and chopped

  • Kosher salt and ground black pepper

  • 3

    medium garlic cloves, minced

  • 2

    teaspoons ground cumin

  • 3

    jalapeño chilies, stemmed, seeded and finely chopped

  • ⅔

    cup beer (see headnote)

  • ⅓

    cup cider vinegar

  • 1

    pound carrots, peeled and sliced ½ inch thick on the diagonal

  • 2 ½

    pounds boneless beef chuck roast, trimmed and cut into 1- to 1½-inch chunks

  • 1

    bunch cilantro, roughly chopped (about 3 cups)

Step 1

On a 6-quart Instant Pot, select Normal/Medium Sauté. Heat 2 tablespoons oil until shimmering, then add the onion, bell pepper and ½ teaspoon each salt and pepper.

Cook, stirring occasionally, until the vegetables are softened and beginning to brown, 10 to 12 minutes.

Add the garlic, cumin and all but 2 tablespoons of the jalapeños; cook, stirring, until fragrant, 30 to 60 seconds.

Add the beer and vinegar, then scrape up any browned bits.

Stir in the carrots and beef, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing.

Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 30 minutes.

When pressure cooking is complete, let the pressure release naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting.

Press Cancel, then carefully open the pot.

Step 3

Using a slotted spoon, transfer the beef and vegetables to a medium bowl.

Select Normal/Medium Sauté and bring the liquid to a simmer; cook, stirring occasionally, until reduced by about half, 10 to 12 minutes.

Meanwhile, in a blender, combine the reserved jalapeño, the cilantro, the remaining 2 tablespoons oil and 2 tablespoons water; puree until smooth, about 15 seconds, scraping the blender jar as needed.

When the liquid in the pot has reduced, add the puree along with the beef and vegetables; cook, stirring occasionally, until heated through, 2 to 3 minutes. Press Cancel to turn off the pot.

Taste and season with salt and pepper.