Name: Seco de Carne (Peruvian Beef Stew with Cilantro and Beer)
Ingredients: 5 lbs chuck roast; 1 tbsp pureed garlic for rubbing on the meat; salt amount not specified; black pepper amount not specified; blended garlic amount not specified; chicken stock amount not specified; cilantro blended into the liquid; amount not specified; Modelo beer one big bottle mentioned; amount not specified; beans

Ingredients

For the beef

5 lbs chuck roast
1 tbsp pureed garlic, for rubbing on the meat
salt, amount not specified
black pepper, amount not specified

For the braising liquid

blended garlic, amount not specified
chicken stock, amount not specified
cilantro, blended into the liquid; amount not specified
Modelo beer, one big bottle mentioned; amount not specified

To serve

beans

Instructions

Rub the chuck roast all over with the pureed garlic, salt and black pepper.
Roast the meat in a 450°F oven for 1 hour, until it develops a lot of color.
While the meat roasts, blend the braising liquid: garlic, chicken stock, cilantro and beer, until the cilantro is pureed into the liquid.
Transfer the roasted meat to a Dutch oven and pour in all the juices from the roasting pan, then add the braising liquid.
Cover and braise in a 350°F oven until tender, checking after about 2 hours.
Serve the beef with beans.

Notes

The cook plans to add more spices to the outside of the meat before roasting next time.
Oven temperatures are given in Fahrenheit as stated; the creator did not give exact amounts for the braising liquid or total braising time.

Grabbed from what's said in the video and the video description. Quantities heard in a video can be off, so give them a quick check. Original video