Seco de Carne (Peruvian Herb-Braised Beef Stew)

• 40 g Fresh coriander
• 4 cloves Garlic
• 2 medium Red onion
• 900 g Beef chuck roast
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Sunflower oil
• 2 tsp Ground cumin
• 2 tbsp Aji amarillo paste
• 330 ml Lager beer
• 600 ml Beef stock

1. Finely chop the coriander (stems and leaves). Peel and finely chop the garlic and red onion.
2. Cut the beef into large chunks. Season all over with the salt and pepper.
3. Heat the sunflower oil in a dutch oven over medium-high heat. Brown the beef in batches until well coloured, 6 to 8 minutes per batch, then return all the beef to the pot.
4. Reduce the heat to medium and add the red onion with a pinch more salt from the measured amount if needed. Cook, stirring, for 6 to 8 minutes until softened and starting to turn golden at the edges.
5. Stir in the garlic and ground cumin and cook for 1 minute until fragrant. Add the aji amarillo paste and cook for 1 minute more, stirring to coat the beef.
6. Pour in the lager beer and scrape up any browned bits from the base of the pot. Simmer for 3 to 4 minutes to reduce slightly.
7. Add the beef stock and half of the chopped coriander, then bring to a gentle simmer. Cover and cook on low for 75 to 85 minutes, stirring occasionally, until the beef is very tender and the sauce looks glossy and lightly thickened.
8. Stir in the remaining coriander and simmer uncovered for 5 to 10 minutes to finish reducing to your liking. Taste and adjust with a little more salt and pepper if needed, then serve hot.

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