Easy Bifé Koygua
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Calories
375 kcal
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Course
Main Course
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Cuisine
Paraguayan
Easy Bifé Koygua
Description
The stew starts with searing thinly sliced top round beef seasoned with bouillon and pepper flakes. Aromatic vegetables including sliced onions, poblano or green pepper, red and yellow bell peppers, Roma tomatoes, and garlic cook covered until tender. Potatoes are added with hot water to immerse them fully, then simmered until soft and broth slightly thickens, with salt adjusted to taste.
Eggs are cracked atop the stew and gently cooked covered until the whites set but yolks remain runny, adding richness to the dish. Chopped cilantro and green onions finish the stew for fresh herbal notes.
Ideal as a filling meal, Bifé Koygua combines the savory flavors of beef and vegetables with tender potatoes and poached eggs, suitable for dinner or lunch.
This stew can be made ahead, refrigerated, and reheated gently on the stove, adding eggs at serving for freshness. It also freezes well up to 3 months, though texture may change slightly. Proper cooling and airtight storage maintain quality when stored 3-4 days in the refrigerator.
Ingredients
- 1 kg top round beef thin-cut, steaks
- 1 large yellow onion , cut in half and into ¼ inch thick slices
- 1 poblano pepper cut in half and into ¼ inch thick slices, or green bell pepper
- 1 red bell pepper , cut in half and into ¼ inch thick slices
- 1 yellow bell pepper cut in half and into ¼ inch thick slices
- 3 Roma tomato cut in half and into ¼ inch thick slices or 2 tablespoons tomato sauce, fresh
- 3 garlic thinly sliced, cloves
- 2 tablespoons Knorr beef bouillon adjust to taste
- 3 cups water hot
- ½ teaspoon red pepper flakes , adjust to taste
- ½ teaspoon black pepper adjust to taste, ground
- 1 teaspoon cumin , optional
- kosher salt , to taste
- 3 small russet potato peeled and cut in half, then cut into ¼ inch thick slices, or any potatoes
- 8 egg or as needed, large
- 3 Tablespoons olive oil or any neutral oil
- 4 green onion , chopped
- 1 small bunch cilantro chopped, leaves or Italian parsley
Instructions
- Heat oil in a large 14-inch nonstick wok or pan with high sides over medium-high heat. Spread the steak to the bottom of the pan; sprinkles the beef bouillon, ground black pepper, and red pepper flakes.
- Scatter the garlic, peppers, onions, and tomatoes. Cover the pan and cook until the vegetables are tender, occasionally stirring for about 15 minutes.
- Uncover, add the potatoes, and add the hot water. (Make sure the potatoes are immersed in the broth). Bring the mixture to a boil, then reduce the heat and simmer for 20 to 3o minutes or until the potatoes are tender and the stew slightly thickens. Add water if the stew is dry. Taste adjust season with kosher salt if needed. Stir in the chopped cilantro and green onion if using.
- Crack the eggs directly on top of the stew, spacing them out evenly. Reduce the heat to low, cover the pot and let the eggs cook for about 3-5 minutes or until the whites are set, but the yolks are still runny. Cooking time may vary according to your preference for egg doneness. Carefully spoon the stew into bowls and make sure to include some eggs in each serving. Serve the Bifé Koygua with a side of cooked Mandioca, white rice, or Tortilla.
Notes
- Store Bifé Koygua in airtight containers in the refrigerator for 3-4 days after cooling to room temperature.
- Reheat portions over medium-low heat, stirring occasionally, adding water or broth to adjust consistency if needed.
- Make-ahead preparation is possible; refrigerate prepared stew separately and add eggs fresh when reheating.
- Freezing is possible for up to 3 months, though it may alter texture and flavor moderately; thaw overnight before reheating.
User Reviews
Overall Rating
5
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