Paraguayan-style Beef Stew with Cornmeal Dumplings

Ingredients

In Paraguayan cuisine, the original Korean dish "Cadon niguk" is adapted to include Paraguayan flavors and ingredients. The traditional Korean spices and seasonings are replaced with Paraguayan spices such as cumin and paprika. Additionally, the original dish is modified by adding cornmeal dumplings, a staple in Paraguayan cuisine, to enhance the texture and flavor of the stew. We alse have the original recipe for Cadon niguk, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 carrots, sliced 2 carrots, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper to taste Salt and pepper to taste
• For the cornmeal dumplings: For the cornmeal dumplings:
• 1 cup (150g) cornmeal 1 cup (150g) cornmeal
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons butter, melted 2 tablespoons butter, melted

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, bell pepper, carrots, and minced garlic. Sauté until the vegetables are tender.
3. 3.
   Add the cumin, paprika, and tomato paste to the pot. Stir well to coat the vegetables with the spices.
4. 4.
   Return the browned beef stew meat to the pot and pour in the beef broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beef is tender.
6. 6.
   Meanwhile, prepare the cornmeal dumplings. In a mixing bowl, combine the cornmeal, milk, all-purpose flour, baking powder, salt, and melted butter. Stir until well combined.
7. 7.
   After the stew has simmered for the desired time, drop spoonfuls of the cornmeal dumpling batter onto the surface of the stew.
8. 8.
   Cover the pot and continue to simmer for an additional 15-20 minutes, or until the dumplings are cooked through and fluffy.
9. 9.
   Serve the Paraguayan-style Beef Stew with Cornmeal Dumplings hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for the dumplings to achieve a light and fluffy texture.
• Beef stew meat — Choose a tender cut of beef suitable for slow cooking, such as chuck or stewing beef.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the stew.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering stew until thickened.
• Feel free to add other vegetables such as potatoes or peas to the stew for added variety.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Serve the stew with a side of crusty bread to soak up the flavorful broth.

Serving advice

Serve the Paraguayan-style Beef Stew with Cornmeal Dumplings in deep bowls, allowing the dumplings to float on top of the stew. Garnish with fresh parsley for a pop of color and serve with a side of crusty bread.

Presentation advice

To enhance the presentation, sprinkle a pinch of paprika or cumin on top of the dumplings before serving. The vibrant colors of the stew and the fluffy dumplings will make for an inviting and appetizing dish.