The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Beef Stew (Seco de Carne)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons lard or vegetable oil 4 cloves garlic, finely chopped 1 medium onion, finely chopped
1 teaspoon ground hot pepper or cayenne 3 pounds beef chuck, cut into 1-inch cubes 2 cups beef stock
salt, freshly ground pepper 2 tablespoons fresh coriander (cilantro), chopped juice of 1 lemon
2 pounds potatoes, boiled and halved



1 Heat the lard or oil in a casserole and saute the garlic, onion, hot pepper, and beef cubes until the beef is lightly browned. Add the beef stock, salt and pepper to taste, and the coriander. Cook, partially covered, over low heat until the beef is tender, 1-1/2 to 2 hours. The liquid should be reduced so that the sauce is quite thick and not very abundant. Just before serving stir in the lemon juice and cook a minute or two longer. Heap the stew onto a warmed serving platter and surround with the freshly cooked, hot potato halves.

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