Paraguayan Beef Stew with Vegetables

Ingredients

• 500g (1.1 lb) beef, cut into bite-sized pieces 500g (1.1 lb) beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cups (950ml) beef stock 4 cups (950ml) beef stock
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Add the beef to the pot and cook until browned on all sides.
4. 4.
   Sprinkle cumin and paprika over the beef, stirring well to coat the meat evenly.
5. 5.
   Add the carrots, potatoes, bell pepper, and tomatoes to the pot, stirring to combine with the beef.
6. 6.
   Pour in the beef stock and season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Serve the Bife koygua hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results in this stew.
• Potatoes — Opt for waxy potatoes like Yukon Gold or red potatoes, as they hold their shape better during the cooking process.
• Bell pepper — Feel free to use a combination of different colored bell peppers to add visual appeal to the dish.

Tips & Tricks

• For a richer flavor, marinate the beef in the spices overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last 10 minutes of cooking.
• Adjust the seasoning according to your taste preferences by adding more spices or salt and pepper.

Serving advice

Serve the Bife koygua in deep bowls, allowing the flavors to meld together. Accompany it with traditional Paraguayan sides like mandioca (cassava) or cornbread for a complete and satisfying meal.

Presentation advice

Garnish the Bife koygua with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic bowls or clay pots to showcase the traditional nature of the dish.