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SECO DE CARNE Recipe

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This recipe for SECO DE CARNE is from A Collection of Recipes , 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 CUPS CILANTRO LEAVES
2 CUPS SPINACH
CUP VEGETABLE OIL
1 LBS BONELESS BEEF CHUCK ROAST, CUT 2x2"
1 CHOPPED RED ONION
2 CHOPPED GARLIC CLOAVES
1 TBSP AJI AMARILLO PASTE
2 POTATOES, CUT IN 4 PARTS
CUP GREEN PEAS
CUP DICED CARROTS
SALT AND PEPPER

Directions:
Directions:
SERVES: 4
PREP TIME: 30 MIN
COOK TIME: 2 HR 30 MIN

1- PUT THE CILANTRO AND SPINACH IN 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 SIMMER OVER MEDIUM-LOW HEAST FOR 2 HOURS WITH THE LID ON. CHECK CONSTANTLY AND ADD WATER IF NECESSARY.

7- WHEN 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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