Seco De Carne ( Cilantro Beef Stew)

*Can be made with Chicken or Beef or Fish. The original recipe uses beef

Ingredients:

• 1.5 lbs stewing beef
• 1 onion
• 3 cloves garlic
• 1-3 Tbsp ají amarillo paste
• 1 bunch cilantro
• 1 cup beef broth
• 1/2 cup beer
• 1 cup frozen green peas
• 1 Tbsp corn starch (optional)
• 1 tsp cumin
• sea salt
• pepper

Directions:

1. Peel and finely chop onion and garlic and set aside.
2. Blend beef broth and cilantro with an immersion blender or in a regular blender until no more chunks of cilantro can be seen and you end up with smooth bright green liquid. Set aside.
3. Preheat a large heavy-bottomed stewing pot over medium heat and once hot add a drizzle of oil and sear beef in batches. Do not overcrowd the pan. Sear the beef in at the very least 4 batches for 1-2 minutes per side. Set aside in a bowl.
4. Add chopped onion and garlic to the pan and use a wooden spoon to scrape off the burnt bits and pieces. Use a splash of water if necessary to deglaze.
5. Once the onion is lightly brown, add the ají amarillo paste and sauté for about 1 minute.
6. Add seared beef back into the pot and season with sea salt, pepper, and cumin and then pour cilantro broth as well as beer over the beef and give it a good stir.
7. Make sure all beef is submerged in the stewing liquid and reduce heat to low and cover with a lid. Let simmer for 1-2 hours or until tender.
8. Add frozen peas and cook for 5-10 minutes in the stew uncovered and remove a few tablespoons of stewing liquid to make a slurry with cornstarch if desired, then add the slurry and mix well.
9. Serve over rice.