Chilean Beef and Vegetable Stew

Ingredients

• 1.5 lbs (680g) beef stew meat, cubed 1.5 lbs (680g) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup (150g) frozen corn kernels 1 cup (150g) frozen corn kernels
• 1 red bell pepper, diced 1 red bell pepper, diced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, potatoes, frozen corn, and red bell pepper to the pot. Stir well to combine.
4. 4.
   Return the browned beef to the pot and pour in the beef broth.
5. 5.
   Sprinkle in the paprika, cumin, dried oregano, salt, and pepper. Stir to evenly distribute the spices.
6. 6.
   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 and the flavors have melded together.
7. 7.
   Serve the Chilean Beef and Vegetable Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For the most tender results, choose a marbled cut of beef such as chuck or blade roast. Trim any excess fat before cubing.
• Frozen corn kernels — If fresh corn is in season, feel free to use it instead. Simply cut the kernels off the cob and add them to the stew.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the stew during the simmering process.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Chilean Beef and Vegetable Stew in deep bowls, accompanied by crusty bread or rice to soak up the delicious broth. It pairs well with a fresh green salad for a complete and satisfying meal.

Presentation advice

Garnish each serving of the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls or clay pots to evoke the traditional Chilean aesthetic.