Gentle Peruvian Beef Seco with Red Quinoa, Loche Squash and Mint Criolla Salsa

Name: Gentle Peruvian Beef Seco with Red Quinoa, Loche Squash and Mint Criolla Salsa
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 4
Cuisine: Peruana
Ingredients: 28 oz beef stew meat, cubed; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 1/2 cups red onion, chopped; 1 tbsp garlic, minced; 3 tbsp ají amarillo paste; 2 tbsp ají panca paste; 1 1/2 cups fresh cilantro; 12 fl oz dark beer; 2 cups beef stock; 12 oz loche squash, cubed; 1 tsp ground cumin; 1 1/4 cups red quinoa; 2 cups water; 1 1/2 tbsp butter; 3 tbsp lime juice; 1/4 cup fresh mint; 1 tbsp olive oil

An original Peruvian-inspired stew where beef is slowly braised in a green sauce of cilantro, dark beer, and ají amarillo, served with creamy red quinoa and roasted loche squash. It is finished with a fresh criolla salsa of red onion, lime, and mint to balance the deep flavors of the seco.

25 minPrep

95 minCook

120 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

800 g beef stew meat, cubed (cortes como chuck or aguja)
8 g salt (or to taste)
2 g black pepper (freshly ground)
30 ml vegetable oil
200 g red onion, chopped (divided)
18 g garlic, minced
45 g ají amarillo paste
30 g ají panca paste
40 g fresh cilantro (solo leaves and stalks tiernos)
355 ml dark beer
500 ml beef stock
350 g loche squash, cubed (or zapallo kabocha si no se consigue)
2 g ground cumin
220 g red quinoa (enjuagada)
480 ml water (for the quinua)
20 g butter
45 ml lime juice (freshly squeezed)
10 g fresh mint (chopped finely)
15 ml olive oil

Nutrition facts

per serving

594 kcal

Calories

39 g

Protein

33 g

Carbs

31 g

Fat

5 g

Fiber

28 g

Net carbs

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

DairySulfites

Instructions

1
Season the beef with 4 g (3/4 tsp) salt, black pepper, and ground cumin. Set aside for 10 minutes while you prepare the remaining ingredients.
2
Preheat the oven to 220 °C / 425 °F. Place the loche squash on a tray, toss it with the olive oil and a pinch of salt, and roast for 20 minutes until golden on the edges but still firm. Set aside.
3
Blend the cilantro with the dark beer until smooth and vividly green. Set aside.
4
Heat the vegetable oil in a wide pot over medium-high heat. Brown the beef in batches for 6 to 8 minutes, without moving it too much, until well colored on several sides. Remove and reserve.
5
In the same pot add 150 g (about 1 cup) of the chopped red onion and cook for 4 minutes. Add the garlic, ají amarillo paste, and ají panca paste; cook 3 minutes more, stirring, until the base looks glossy and fragrant.
6
Return the beef to the pot. Add the blended cilantro-beer mixture and the beef stock. Stir well, bring to a gentle simmer, partially cover, and cook over low heat for 65 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
7
Meanwhile, place the red quinoa and water in a saucepan with 2 g (1/4 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 18 minutes until the quinoa is tender. Turn off the heat, add the butter, and fluff with a fork so it stays light and creamy.
8
Make the criolla salsa by mixing the remaining 50 g (about 1/3 cup) red onion, lime juice, mint, and 2 g (1/4 tsp) salt. Let it rest for 5 minutes to slightly soften the onion.
9
When the beef is ready, fold the roasted loche squash into the pot and cook 5 minutes more so it absorbs some sauce without falling apart. Taste and adjust with the remaining salt if needed.
10
Serve a bed of red quinoa, spoon the beef seco and plenty of sauce on top, and finish each portion with a generous spoonful of mint criolla salsa.

Chef tips

For a deeper seco, let the stew rest for 15 minutes before serving; the sauce will gain body. Brown the beef well at the beginning for a richer flavor.

Substitutions

You can replace loche squash with macre squash or kabocha. If you do not have dark beer, use chicha de jora or more beef stock plus 1 extra teaspoon of lime juice at the end. Red quinoa can be replaced with white quinoa.

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 image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori 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
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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