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5.0 from 6 votes

Easy Beef bone soup

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. 😋😏

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 12
Calories: 217 kcal
Course: Main Course
Cuisine: Paraguayan

Ingredients

  • 2 packages Beef Crosscut Hind Shank or Beef marrow bones such as Rumba Meats cut into chunks
  • 1 package Beef Oxtails such as Rumba Meats
  • 2 lbs. beef chuck riblets or beef short ribs
  • 2 large onions , finely chopped
  • 6 large cloves of garlic , finely chopped
  • 4 large carrots , peeled and cut into chunks
  • 16 oz red radishes , cut in half
  • 1 small acorn squash (about 3 ½ pounds), peeled, seeded, and cut into 1-inch chunks
  • 4 large tomatoes , chopped
  • 1 large Poblano pepper or any bell pepper , chopped
  • 1 large sweet potato , peeled and cut into quarters
  • 2 large red or white potatoes , cut into quarters (leave the skin on)
  • 3-½ Tablespoons knorr beef flavor bouillon , adjust to taste
  • Kosher salt to taste
  • ½ teaspoon ground black pepper adjust to taste
  • ½ teaspoon red paper flakes adjust to taste
  • 3 dried red chili pepper , whole (optional)
  • 4 ears of corn , Cut into 2" Pieces or 340g/12 oz frozen corn
  • 1 bunch of cilantro or Italian parsley , chopped
  • 1 bunch green onion , chopped
  • 20 cups water

Instructions

    Cup of Yum
  1. 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.
  2. Add water and raise the heat and bring it to a boil. Cover and boil on medium-high heat for 30 minutes, stirring occasionally.
  3. 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.
  4. 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.
  5. 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!!!

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.