Valdiviano Soup

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, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup corn kernels 1 cup corn kernels
• 1 red bell pepper, diced 1 red bell pepper, diced
• 4 cups beef broth 4 cups beef broth
• 2 cups water 2 cups water
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (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.
   In a large pot, heat the olive oil over medium heat. Add the beef cubes and cook until browned 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, 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 and water. Stir in the smoked paprika, dried oregano, bay leaf, salt, and pepper.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the beef is tender and the flavors have melded together.
6. 6.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Valdiviano Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, you can marinate the beef cubes in a mixture of olive oil, garlic, and spices for a few hours before cooking.
• Smoked paprika — If you prefer a milder smoky flavor, you can use regular paprika instead.

Tips & Tricks

• To add an extra layer of flavor, you can sauté the beef cubes with a sprinkle of cumin before browning them.
• For a thicker soup, you can mash some of the cooked potatoes and vegetables with a fork before serving.
• Serve the Valdiviano Soup with a side of crusty bread for a complete meal.

Serving advice

Valdiviano Soup is best served hot in deep bowls. Garnish each serving with a sprinkle of fresh parsley for a pop of color and added freshness.

Presentation advice

To enhance the presentation, you can drizzle a swirl of olive oil on top of the soup just before serving. Serve it alongside a slice of crusty bread for a rustic and inviting presentation.