Paraguaya
Discover the rich and comforting flavors of 'Paraguaya,' a hearty beef stew that celebrates the vibrant culinary traditions of South America. Tender chunks of beef are browned to perfection and simmered alongside colorful bell peppers, sweet corn kernels, and robust spices in a savory chicken broth. Infused with the smokiness of paprika and complemented by a touch of tomato paste, this dish is slow-cooked for depth, resulting in melt-in-your-mouth meat and a broth bursting with flavor. With just 20 minutes of prep time and easy-to-follow steps, 'Paraguaya' is perfect for a family dinner or cozy gathering. Serve hot with a sprinkle of fresh parsley for an elegant finish, and enjoy the fusion of wholesome ingredients in every bite.
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Recipe Information
Ingredients
- 500 grams beef stew meat
- 2 tablespoons vegetable oil
- 1 large onion
- 2 large garlic cloves
- 1 medium red bell pepper
- 1 medium green bell pepper
- 200 grams corn kernels
- 1 liter chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Dice the beef stew meat into bite-sized pieces and set aside.
Peel and finely chop the onion, garlic cloves, and bell peppers.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the beef pieces to the pot and brown them on all sides, about 5-7 minutes.
Remove the beef from the pot and set aside.
Using the same pot, add the chopped onions and cook until softened, about 3 minutes.
Add the garlic and bell peppers to the pot and cook for another 3 minutes, stirring frequently.
Return the browned beef to the pot, and add the corn kernels, chicken broth, and tomato paste.
Stir in the paprika, salt, and black pepper, ensuring everything is well combined.
Bring the stew to a boil, then reduce the heat to low and cover the pot. Simmer for 1 to 1.5 hours, or until the beef is tender.
Check the seasoning and adjust with more salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 5136 mg | 223% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 37.0 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4396 mg | 94% | |
*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.
