Uruguayan Beef and Vegetable Stew

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 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): 12g, 3g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot 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, red bell pepper, and green bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Return the beef to the pot and pour in the beef broth and tomato sauce. Stir in the cumin, paprika, salt, and pepper.
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 and the flavors have melded together.
6. 6.
   Serve the Uruguayan Beef and Vegetable Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For the most tender results, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket. Trim any excess fat before cubing the meat.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat a dry skillet over medium heat, add the cumin seeds, and toast them for a few minutes until fragrant. Then grind them using a mortar and pestle or a spice grinder.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the stew during the cooking process.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Uruguayan Beef and Vegetable Stew in deep bowls, accompanied by crusty bread or steamed rice. The stew pairs well with a fresh green salad on the side to add a refreshing contrast.

Presentation advice

Garnish each serving of the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls to evoke the traditional Uruguayan dining experience.