Easy Beef bone soup
User Reviews
5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
12
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Calories
217 kcal
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Course
Main Course
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Cuisine
Paraguayan
Easy Beef bone soup
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Puchero is a hearty and flavorful stew, a classic comfort food in Paraguay. It closely resembles the Spanish cocido and is also related to stews from other Latin American countries. Besides warming the belly and the heart, Puchero is a versatile, practical, and sustainable dish. It’s adaptable because you can make it with any meat and vegetables, though it's most commonly made with beef bones, tomatoes, carrots, onions, bell peppers, and garlic. The broth is simmered until it becomes rich and hearty, making it perfect for a cold winter's day. Serve it with cooked yuca and a wedge of lime for an extra burst of flavor. 😋😏
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Ingredients
- 2 packages beef crosscut hind shank cut into chunks, or beef marrow bones, such as Rumba Meats
- 1 package beef oxtails such as Rumba Meats
- 2 lbs. beef chuck riblets or beef short ribs
- 2 large onion finely chopped
- 6 large garlic finely chopped, cloves
- 4 large carrot peeled and cut into chunks
- 16 oz radish cut in half, red
- 1 small acorn squash (about 3 ½ pounds), peeled, seeded, and cut into 1-inch chunks
- 4 large tomato chopped
- 1 large poblano pepper chopped, or any bell pepper
- 1 large sweet potato , peeled and cut into quarters
- 2 large potatoes cut into quarters (leave the skin on, red or white
- 3-½ Tablespoons Knorr beef bouillon adjust to taste
- kosher salt to taste
- ½ teaspoon black pepper adjust to taste, ground
- ½ teaspoon red pepper flakes adjust to taste
- 3 dried red chili pepper , whole (optional)
- 4 corn Cut into 2" Pieces or 340g/12 oz frozen corn, ears
- 1 cilantro chopped, or Italian parsley, bunch
- 1 green onion chopped, bunch
- 20 cups water
Instructions
- In a large stockpot over medium-high heat. Combine the meats, beef bouillon, onions, poblano pepper, tomatoes, garlic, dried red chili, black pepper, and red pepper flakes. Bring to a boil, occasionally stirring, until the vegetables are somewhat tender, about 15 minutes.
- Add water and raise the heat and bring it to a boil. Cover and boil on medium-high heat for 30 minutes, stirring occasionally.
- Uncover and add the sweet potato, red potatoes, radish, corn, and squash, stir and continue simmering over low until the meat and vegetables are tender. The soup reaches a rich consistency for another 30 to 45 minutes.
- Once the beef soup is finished, stir in the chopped cilantro and green onion. Taste and adjust the season with salt and pepper, if needed. Skim grease from the top.
- To serve, ladle the Puchero into bowls, sprinkle with extra chopped cilantro or parsley, and serve with cooked yuca or a slice of crusty bread and a wedge of lime. Enjoy our Delicious Puchero!!!
Equipments used:
Notes
- Puchero can be stored in an airtight container in the refrigerator for up to 3 days.
- Puchero can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply place it in a pot on the stove over medium heat and stir occasionally until it's heated through.
- To reheat, simply place it in a pot on the stove over medium heat and stir occasionally until it's heated through.
- You can also reheat it in the microwave. When reheating, be sure to stir it occasionally to prevent it from burning and to ensure that it heats evenly. If the broth is too thick, you can add a bit of water or broth to thin it out.
- You can also reheat it in the microwave. When reheating, be sure to stir it occasionally to prevent it from burning and to ensure that it heats evenly. If the broth is too thick, you can add a bit of water or broth to thin it out.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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