Guiso
Cozy up with a warm bowl of homemade guiso, a hearty Latin American stew brimming with rich, comforting flavors. This one-pot recipe combines tender chunks of beef chuck or chicken thighs with a medley of vibrant vegetables like red bell peppers, carrots, and potatoes, all simmered to perfection in a fragrant blend of cumin, paprika, and oregano. A splash of beef or chicken stock and a touch of diced tomatoes create a luscious base, while frozen peas add a pop of sweetness. Ready in just over an hour, this dish is perfect for a weeknight dinner or meal prep. Serve it garnished with fresh parsley and paired with crusty bread or fluffy steamed rice for the ultimate comforting meal. Perfect for fans of hearty stews, this guiso recipe is destined to become a family favorite!
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Recipe Information
Ingredients
- 500 grams beef chuck (or chicken thighs, optional)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 2 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 400 grams canned diced tomatoes
- 500 milliliters beef or chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 100 grams frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the beef chunks with a pinch of salt and pepper and brown them in the pot for 3-4 minutes on each side. Remove and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, red bell pepper, and carrots. Cook for another 3-4 minutes until fragrant.
Add the potatoes, canned diced tomatoes, beef stock, cumin, paprika, oregano, and bay leaf. Stir to combine.
Return the browned beef (or chicken) to the pot and bring the mixture to a gentle boil.
Lower the heat to a simmer, cover with a lid, and let the stew cook for 40 minutes, stirring occasionally.
After 40 minutes, add the frozen peas to the pot and simmer for another 10 minutes until the vegetables are tender and the flavors are well combined.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving.
Ladle the guiso into bowls, garnish with freshly chopped parsley, and serve with crusty bread or steamed rice.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 5175 mg | 225% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 41.5 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 6420 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
