Uruguayan Beef Stew with Vegetables

Ingredients

• 1 kg (2.2 lbs) beef stew meat, cubed 1 kg (2.2 lbs) 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 cubed 2 potatoes, peeled and cubed
• 1 butternut squash, peeled and cubed 1 butternut squash, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950 ml) beef broth 4 cups (950 ml) 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): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot or pressure cooker over medium heat.
2. 2.
   Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the carrots, potatoes, butternut squash, red bell pepper, and tomatoes to the pot. Stir well to combine.
5. 5.
   Return the beef to the pot and add the tomato paste, beef broth, paprika, cumin, dried oregano, salt, and pepper. Stir to mix all the ingredients together.
6. 6.
   If using a pressure cooker, seal the lid and cook on high pressure for 30 minutes. If using a regular pot, cover and simmer for 2-3 hours until the beef is tender and the flavors have melded together.
7. 7.
   Once cooked, taste and adjust the seasoning if needed.
8. 8.
   Serve the Uruguayan Beef Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Butternut squash — Make sure to peel the squash properly and remove the seeds before cubing it. This will ensure a smooth and enjoyable texture in the stew.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in a mixture of olive oil, garlic, and spices for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Serve the stew with crusty bread or over a bed of fluffy white rice for a complete meal.

Serving advice

Serve the Uruguayan Beef Stew in deep bowls, allowing the flavors to meld together. Accompany it with a side of crusty bread or a simple green salad for a satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls or clay pots to enhance the traditional feel of the dish.