Argentinian Guiso Carrero
Ingredients:
– 2 lbs (900g) beef stew meat, cut into cubes
– 2 tablespoons vegetable oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 2 large potatoes, peeled and cubed
– 2 large carrots, sliced
– 1 cup pumpkin or squash, cubed
– 1 can (14 oz/400g) diced tomatoes
– 1 tablespoon tomato paste
– 4 cups (1 liter) beef broth
– 1 teaspoon paprika
– 1 teaspoon ground cumin
– 1 bay leaf
– Salt and pepper to taste
– 1 cup uncooked pasta (e.g., small shells or elbows)
– Fresh parsley, chopped (for garnish)
Instructions:
1. **Sear the Meat:** In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and sear them on all sides until browned. Remove the meat from the pot and set it aside.
2. **Sauté the Vegetables:** In the same pot, add the chopped onion, garlic, and bell peppers. Sauté until the onion becomes translucent and the peppers soften, about 5-7 minutes.
3. **Combine Ingredients:** Return the seared meat to the pot. Add the cubed potatoes, carrots, pumpkin, diced tomatoes, tomato paste, paprika, cumin, bay leaf, salt, and pepper. Stir everything together to combine.
4. **Add Broth:** Pour in the beef broth, making sure all the ingredients are covered. Bring the mixture to a boil.
5. **Simmer the Guiso:** Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
6. **Cook the Pasta:** About 15 minutes before the stew is done, add the uncooked pasta to the pot. Continue simmering until the pasta is tender.
7. **Check Seasoning:** Taste the guiso and adjust the seasoning with more salt and pepper if needed.
8. **Serve:** Remove the bay leaf, garnish the stew with chopped parsley, and serve hot.
Prep Time: 20 minutes | Cook Time: 2 hours | Servings: 6-8
