Beef stew in tamarind sauce {Seco de carne con tamarindo}
Recipe for beef stew in tamarind sauce, also known as Ecuadorian seco de carne con tamarindo, made by simmering meat in sauce of tamarind, beer, garlic, cumin, achiote, peppers, onions, cilantro or parsley, tomatoes, and other spices.
Course Main Course
Cuisine Andean, Ecuadorian, Latin American, South American
Keyword Beef, Comfort food, Seco de carne, Stew, Tamarind
Prep Time 15 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours45 minutesminutes
Servings 8
Ingredients
4lbsbeef (boneless) for stewcut in chunks
1tbsground cumin
1tspground all spice
½tbsground achiote
½tbschili or hot pepper powderadd more or less based on your preference
2tbsoil
1medium red onioncut in large chunks
3bell peppersred & green, cut in large chunks
4roma tomatoesquartered
6garlic cloves
1bunch of cilantro½ for the sauce and remaining ½ chopped finely to add at the end
1cupof unsweetened tamarind juice can use frozen tamarind pulp (defrosted), or mix 3.5 ounces of tamarin paste mixed with 1 cup of hot water)
Season the beef with the cumin, all spice, achiote, salt, pepper.
If you are using the tamarind paste, dilute the 3.5 ounces (100 grams) of paste with 1 cup of hot water. Let it rest for 30 minutes, mix it well and strain it to remove the seeds and fibers.
Blend the onions, peppers, tomatoes, garlic and ½ of the cilantro with the tamarind juice or pulp until you get a smooth puree.
In a large pot or deep pan, heat the oil over medium high heat, cook the meat until lightly browned on each side.
Add the tamarind puree sauce, grated panela or piloncillo, and beer, bring to a boil.
Reduce heat and simmer until the meat is very tender and the sauce has thickened, about 2-3 hours, sprinkle with remaining cilantro. Taste and adjust salt/pepper or other spices/condiments if needed.
If using a slow cooker, you will set it to low for 6-8 hours.
Serve with rice, fried ripe plantains, yuca, avocado slices, and curtido or red pickled onions.