
Gentle Peruvian Beef Seco with Lima Beans and Loche Squash
An original Peruvian-inspired stew featuring beef simmered slowly in a fragrant cilantro, ají amarillo, and chicha de jora sauce, served with creamy lima beans and diced loche squash for sweetness and a silky texture.
Ingredients
- 700 g beef stew meat, cubed (without exceso of grasa)
- 400 g cooked lima beans (pueden ser fresh or ya cocidos)
- 300 g loche squash, small diced (si no se consigue, usar calabaza tipo kabocha)
- 180 g red onion, finely chopped
- 15 g garlic, minced
- 45 g ají amarillo paste
- 30 g ají panca paste
- 80 ml blended cilantro (licuado with a poco of agua)
- 250 ml chicha de jora
- 500 ml beef broth
- 100 g carrot, small diced
- 80 g green peas
- 2 g ground cumin
- 1 g dried oregano
- 1 unit bay leaf
- 30 ml vegetable oil
- 8 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 15 ml lime juice
- 600 g cooked white rice (for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Season the beef with 4 g (about 3/4 tsp) of the salt, black pepper, and cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.
- 2
In a wide pot, heat the vegetable oil over medium heat. Brown the beef in batches for 6 to 8 minutes until nicely colored. Remove and set aside.
- 3
In the same pot, add the red onion and cook for 5 minutes until translucent. Stir in the garlic, ají amarillo paste, and ají panca paste, and cook 3 more minutes, stirring so the pastes lose their raw taste.
- 4
Add the blended cilantro, carrot, dried oregano, and bay leaf. Cook for 2 minutes. Pour in the chicha de jora and let it simmer gently for 2 minutes to bring the flavors together.
- 5
Return the beef to the pot and add the beef broth. Mix well, cover partially, and cook over low heat for 60 minutes, until the beef is tender.
- 6
Add the loche squash and cooked lima beans. Cook 15 minutes more, stirring gently so the beans do not break apart. For a thicker sauce, lightly mash a few squash cubes against the side of the pot.
- 7
Stir in the green peas, the remaining salt, and the lime juice. Cook 5 additional minutes until the peas are tender and the sauce is glossy and lightly thickened.
- 8
Taste and adjust seasoning. Remove the bay leaf. Serve the gentle beef seco piping hot with cooked white rice.
- 9
If you want to keep the rice warm, cover it and hold it in a 200 °F / 95 °C oven for up to 15 minutes before serving.
Chef tips
Browning the beef well at the beginning builds depth in the stew. Do not raise the heat too much during the slow simmer; a gentle bubble keeps the beef juicy and prevents the lima beans from falling apart.
Substitutions
You can replace loche squash with kabocha or butternut squash. If chicha de jora is unavailable, use half mild lager and half water. Lima beans can be swapped for cooked canary beans, though the final flavor will be different.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes

Creole Fish Sudado with Tender Corn, Aji Amarillo and Cilantro Yuca
60 min

Peruvian Pork Adobo with Chicha de Jora, Roasted Sweet Potato and Red Onion Relish
120 min

Creole Turkey Stew with Tender Lima Beans, Chicha de Jora and Mint
75 min

Peruvian Trout Sudado with Creamy Hominy and Huacatay
60 min

Aji Panca Beef Steak with Peruvian Lima Bean Mash and Warm Tomato Oregano Salad
60 min

Lima-Style Turkey Stew with Aji Amarillo, Chickpeas, Spinach and Lemon Rice
65 min