Belarusian-style Gypsy Stew

Ingredients

In this Belarusian adaptation of Menudo gitano, we replace the traditional Spanish ingredients like chorizo and chickpeas with local Belarusian ingredients. The spices are also adjusted to suit the Belarusian palate, incorporating flavors commonly found in Eastern European cuisine. The result is a hearty stew that captures the essence of Belarusian culinary traditions while still paying homage to the original Spanish dish. We alse have the original recipe for Menudo gitano, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, 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. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the tomato paste, paprika, cumin, bay leaves, salt, and pepper. Cook for a minute to allow the spices to release their flavors.
4. 4.
   Add the diced potatoes, carrots, and bell peppers to the pot. Pour enough water to cover the ingredients.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Belarusian-style Gypsy Stew 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. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in a mixture of paprika, cumin, and garlic powder for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the pot during the last 15 minutes of cooking.

Serving advice

Serve the Belarusian-style Gypsy Stew with a side of crusty bread or boiled potatoes to soak up the delicious flavors. It pairs well with a dollop of sour cream on top for added creaminess.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color and freshness to the dish. Serve it in deep bowls to showcase the vibrant colors of the vegetables and the hearty chunks of beef.