I love how aromatic and tasty cilantro is; I really think it´s a wonderful herb.

I
don’t know if this is an acquired taste, as the bold ingredient is present in
many Peruvian dishes (it even is the star in some of them), or I’m just lucky to
have been born in Peru. The recipethat I am sharing today has cilantro as the
principal source of flavor, and it is one of my favorites.

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Seco is one of the most popular recipes of Peruvian cuisine, and one of the main
elements of traditional “comida criolla”, which is the name we give to typical
food from the coastal region of the country. The roots of this dish in
our gastronomy are very old, a product of the Arab influence that
the Spanish brought with them during colonial times. Seco was originally
prepared in the northern part of the country, but it is now eaten all along the
coast. When you try it, you will understand why it has become so popular.
As would be expected, thanks to the cilantro this entrée’s flavor is intense and
delicious. We usually have it with white fluffy rice and canary beans on the
side, and a drizzle of olive oil on top. Although it is traditionally made with beef,
chicken or goat, the recipeallows for some variations and could be made with
other kinds of meat, fish, seafood, or even just vegetables. The secret here is to
let the meat simmer over medium-low heat, so it can absorb the flavors and get a
fork tender texture.
The result, for me, is irresistible.

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Seco de carne (cilantro beef stew)

 Author: Antonella Delfino
Recipe type: Entree
Prep time: 30 mins
Cook time: 2 hours 30 mins
Total time: 3 hours
Serves: 4

Ingredients
 3 cups cilantro leaves
 2 cups spinach
 ½ cup vegetable oil
 1 ½ pounds boneless beef chuck roast, cut in 2x2 inch pieces
 1 chopped red onion
 2 chopped garlic cloves
 1 tablespoon aji amarillo paste
 2 potatoes, cut in four parts
 ¾ cup green peas
 ¾ cup diced carrots
 Salt and pepper

Instructions
1. Put the cilantro and spinach in the blender and process with one cup 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 paste 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 tablespoon 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 heat for 2 hours with the
lid on. Check constantly and add water if necessary.
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 the vegetables are
tender.
8. The stew is ready when the veggies are cooked and the juice is reduced.
9. Serve with rice and beans.