Meat stew with beans

Directions

1. Marinate the beef with the wine and the beer and store in the fridge for at least 8 hours. When ready to cook, take the meat out of the refrigerator, drain and set the marinade aside for later.

2. Chop up the garlic and the onion. Heat the oil in a saucepan or frying pan on low heat. Cook the onion, garlic and ají amarillo for around 10 minutes.

3. Grate  the pumpkin.

4. Peel, deseed and chop tomatoes.

5. Add the pumpkin and the tomato to the pan.

6. Blend coriander leaves and some stalks with some of the marinade and then add to saucepan.

7. Add the meat along with the stock. Cover and cook over low to medium heat for roughly 45 minutes or until the meat is tender.

8. Season with salt and pepper to your liking.

9. Add peas and cook for another minute.

10. Frejoles/Beans

11. Cook beans until they are soft but not mushy.

12. Chop up some more onion and garlic.

13. Heat oil in a saucepan on low heat and cook onion, garlic and aji amarillo for 10 minutes.

14. Add the onions and garlic you just cooked to the beans.

15. Add salt and pepper to your liking.

16. Serve your seco with the beans and the white rice on the side.