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SECO DE CARNE Recipe

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This recipe for SECO DE CARNE is from 16:8, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups Cilantro leaves
2 cups Spinach
½ cup Vegetable Oil
1½ lbs boneless Beef Chuck Roast, cut 2x2"
1 Red Onion, chopped
2 Garlic cloves, chopped
1 tbsp Aji Amarillo Paste
2 Potatoes, cut in 4 parts
¾ cup Green Peas
¾ cup Carrots, diced
Salt and Pepper
Directions:
Directions:
Serves: 4
Prep time: 30 minutes
Cook time: 2 hours 30 minutes

1- Put the cilantro and spinach in a blender and process with 1 cup of water. Reserve.

2- Heat the oil in a saucepan over high heat and when it is very hot, sear the beef pieces until they are golden brown.

3- Add the onions, garlic and aji amarillo to the saucepan; stir and let them cook until the onions are soft and translucent.

4- Pour the cilantro mixture and turn the heat to medium. Stir constantly until the water evaporates.

5- Add one tbsp of oil if necessary to fry the herbs. The cilantro and spinach are going to get a dark green color.

6- Pour 6 cups of water and cover with a lid. Simmer over medium-low heat for 2 hours.

7- When the meat is fork tender, add the potatoes, green peas, carrots, salt and pepper to taste; cook uncovered for 15 minutes or until vegetables are tender.

8- The stew is ready when the veggies are cooked, and the juice is reduced.

9- Serve with rice and beans.








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