Step 1 of 6
Seco de res
Season the beef with half the salt and the pepper. Heat 2 tbsp oil in a heavy pot over high heat and brown the beef in batches, about 5 minutes per batch. Set aside.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Seco de res take?
2 hr 40 min all in — 25 min prep, 2 hr 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Dutch oven, Blender, Saucepan.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Beef → Lamb shoulder or chicken thighs. Seco de cordero or seco de pollo. Chicken thighs need only about 40 minutes. Dark beer → Extra beef stock with 1 tbsp red wine vinegar. No alcohol. The vinegar stands in for the sourness of chicha.
Any tips from this recipe?
The stew is better the next day. Stir in a spoon of freshly blended coriander when reheating to bring the colour back. Salsa criolla, thin-sliced red onion with lime and chilli, is a good sharp side.
Can I prepare this ahead?
The stew is better the next day. Stir in a spoon of freshly blended coriander when reheating to bring the colour back.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.