Seco de Res (Peruvian Beef Stew with Cilantro and Beer)

Instructions

1. Season the beef with the salt, pepper and cumin. Blend the cilantro, ají amarillo paste and the 120 ml of water into a smooth green purée.
2. Heat 2 tablespoons of the oil in a heavy pot over high heat. Brown the beef in 2 batches for 6 to 8 minutes each. Set aside.
3. Add the last tablespoon of oil and cook the onion for 6 minutes. Add the garlic for 1 minute.
4. Pour in the green purée and cook for 6 to 8 minutes, stirring, until it thickens and darkens and the oil begins to separate.
5. Return the beef to the pot with the beer and the water or stock. Bring to a boil, cover and simmer on low heat for 1 hour 15 minutes.
6. Add the potatoes and carrots and cook for 30 minutes more, until the beef is fork-tender and the potatoes are soft. Add the peas for the last 5 minutes.
7. Taste and adjust the salt. Serve with rice, beans and salsa criolla.

Tips

• Chuck or shank give the best texture, because their collagen melts into the sauce. Lamb shoulder or goat make the northern-style versions.
• If you cannot find ají amarillo paste, blend 1 seeded jalapeño with the cilantro instead. The sauce will taste less fruity.
• If you prefer to skip beer, use 330 ml (1 1/3 cups) more beef stock and a tablespoon of white vinegar.