Ingredients with Measurements:
- 2 lbs. of beef stew meat, cut into bite-sized pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp. of cumin
- 1 tsp. of paprika
- 1 tsp. of dried oregano
- 1 tsp. of salt
- 1 tsp. of black pepper
- 1/2 cup of vegetable oil
- 1/2 cup of beer
- 1/2 cup of beef broth
- 6 potatoes, peeled and cut into bite-sized pieces
- 1/2 cup of cilantro, chopped
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3-5 minutes.
4. Add the cumin, paprika, dried oregano, salt, and black pepper to the pot and stir to combine.
5. Pour in the beer and beef broth and stir to combine.
6. Add the potatoes to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. Simmer the Seco de Papa for 30-40 minutes, or until the potatoes are tender and the beef is cooked through.
9. Remove the pot from the heat and stir in the chopped cilantro.
10. Serve the Seco de Papa hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the beef
- Low heat for simmering the Seco de Papa
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 25g
- Sodium: 500mg
Substitutions for ingredients:
- Beef stew meat can be substituted with chicken or pork.
- Vegetable oil can be substituted with olive oil or canola oil.
- Beer can be substituted with red wine or beef broth.
Variations:
- Add diced carrots or bell peppers to the Seco de Papa for extra flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a different texture and taste.
- Add a can of diced tomatoes to the pot for a more tomato-based Seco de Papa.
Tips and Tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon to stir the Seco de Papa to avoid scratching the pot.
- Taste the Seco de Papa before serving and adjust the seasoning as needed.
Storage Instructions:
- Store leftover Seco de Papa in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the Seco de Papa in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the Seco de Papa in a large bowl or individual bowls.
- Garnish with additional chopped cilantro or a sprinkle of paprika.
Garnishes:
- Chopped cilantro
- Paprika
Pairings:
- Rice
- Bread
- Salad
Suggested Side Dishes:
- Steamed vegetables
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting Advice:
- If the Seco de Papa is too thick, add more beef broth or beer to thin it out.
- If the Seco de Papa is too thin, simmer it uncovered for a few minutes to thicken the sauce.
Food Safety Advice:
- Make sure the beef is cooked through before serving.
- Store leftover Seco de Papa in the refrigerator within 2 hours of cooking.
Food History:
- Seco de Papa is a traditional Peruvian dish that originated in the northern coastal region of the country.
Flavor Profiles:
- Savory
- Spicy
- Herbaceous
Serving Suggestions:
- Serve the Seco de Papa with a side of rice and a salad for a complete meal.
Related Categories
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Region: Peruvian
Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic