The Story Behind the Dish
Nestled in the rich culinary traditions of French home cooking, Seco de Bœuf represents more than just a meal—it’s a celebration of slow-cooked comfort and robust flavors. This traditional beef stew showcases the art of transforming humble ingredients into a deeply satisfying dish that warms both body and soul.
Ingredients (Serves 4)
For the Beef Stew
- 800 g beef (chuck or shoulder), cut into large cubes
- 1 large fresh coriander bunch
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, sliced into rounds
- 100 g fresh or frozen peas
- 100 g cooked white beans, drained
- 200 ml beef stock or water
- 100 ml dark beer (optional)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Pinch of black pepper
- 2 tablespoons olive oil
Preparation Method
Green Coriander Sauce
- Thoroughly rinse the coriander bunch.
- Blend coriander with approximately 50 ml of water to create a smooth, vibrant green paste.
- Set aside the coriander sauce.
Meat Preparation
- Heat olive oil in a large Dutch oven over medium heat.
- Add beef cubes and brown on all sides for 5 minutes.
- Remove beef and set aside.
Stew Base
- In the same pot, sauté finely chopped onion and minced garlic for 2-3 minutes.
- Add the coriander paste and sprinkle with cumin.
- Allow to simmer for 1 minute to release aromatic flavors.
Cooking the Stew
- Return beef cubes to the pot.
- Pour in dark beer (if using) and let it slightly reduce.
- Add beef stock, salt, and pepper.
- Cover and simmer on low heat for 30 minutes.
Final Cooking Stage
- Add carrot rounds, peas, and white beans.
- Continue cooking for an additional 15 minutes.
- Ensure meat is tender and sauce has thickened.
- Adjust seasoning to taste.
Nutritional Information
Per Serving
- Calories: 420 kcal
- Protein: 38 g
- Carbohydrates: 15 g
- Fat: 22 g
- Fiber: 4 g
Cooking Time
- Preparation: 20 minutes
- Cooking: 45-50 minutes
- Total Time: 65-70 minutes
Expert Cooking Tips
- For enhanced flavor, marinate beef in coriander paste for 30 minutes before cooking.
- Adjust sauce consistency by adding more stock for a thinner sauce or reducing at high heat for a thicker texture.
- Ideal serving accompaniments include white rice or steamed potatoes.
Recipe Variations
Vegetarian Adaptation
- Replace beef with firm tofu or seitan
- Use vegetable stock instead of beef stock
- Maintain all other ingredients and cooking methods
Protein Alternatives
- Lamb can be substituted for beef
- Chicken thighs work well as a lighter protein option
Frequently Asked Questions
How Long Can I Store This Stew?
Refrigerate in an airtight container for up to 2 days. Always reheat gently with a splash of additional stock.
Can I Freeze Seco de Bœuf?
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly.
Is Dark Beer Necessary?
No, it’s optional. The beer adds depth but can be replaced with additional stock.
Can I Make This in a Slow Cooker?
Absolutely! Follow the same preparation steps, then cook on low for 6-8 hours.
How Spicy Is This Dish?
Mild. The cumin provides warmth without significant heat.
Storage and Make-Ahead Tips
- Store in refrigerator for 2 days in a sealed container
- Best consumed within 48 hours
- Reheat gently on stovetop or microwave
- Add a splash of stock if sauce has thickened
Bon appétit!