Seco de Carne from The Peruvian Kitchen by Morena Cuadra

Ingredients

• 1 chopped red onion
• 2 pounds boneless chuck roast, cut in 2 × 2–inch pieces
• ½ cup vegetable oil
• Cooked white rice (optional)
• ¾ cup diced carrots
• 2 chopped garlic cloves
• 1 tablespoon ají amarillo paste
• Salt and pepper
• Cooked canary beans (optional)
• 2 potatoes, cut in four pieces
• 2 cups spinach
• 3 cups cilantro leaves
• ¾ cup green peas