Guiso de Mandioca
User Reviews
5.0
45 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
380 kcal
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Course
Main Course
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Cuisine
Paraguayan
Guiso de Mandioca
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Guiso de Mandioca ( also known as Guisado de Mandioca) is a traditional Paraguayan dish featuring tender beef, soft cassava (mandioca), and a blend of fresh vegetables.
Especially popular in the countryside, where fresh mandioca is abundant, this hearty stew is a true comfort food.
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Ingredients
- 1 kg cooked yuca (also known as cassava), cooked, cooled, core removed, and cut into cubes
- 1 kg beef , cut into cubes (use 500 g if you prefer less meaty)
- 5 roma tomatoes , chopped
- 1 medium yellow onion , chopped
- 1 green bell pepper (or any color), chopped
- 1 red bell pepper , chopped
- 5 garlic cloves , minced
- 2 tablespoons tomato paste
- 1 teaspoon sea salt or kosher salt
- 2 to 3 teaspoons granulated sugar , optional, to balance the flavors
- ½ teaspoon ground black pepper
- 3 tablespoons beef bouillon (Knorr granulated)
- 2 tablespoons olive oil
- 7 cups water (approximately 1.6 liters)
- 3 green onions , chopped (to taste)
- ¼ cup parsley , chopped (to taste)
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Instructions
- Heat the oil in a large nonstick pot over high heat until shimmering. Add the beef cubes, season with 1 teaspoon sea salt and ½ teaspoon ground black pepper, and cook, stirring occasionally, until well browned, about 15 minutes.
- Add the fresh tomatoes, onions, garlic, bell peppers, and beef bouillon to the pot. Cook over medium-high heat, stirring frequently, until the vegetables soften, about 10 to 15 minutes. Reduce the heat if necessary. Stir in the tomato paste and sugar, cooking for 2 minutes.
- Add water and yuca, then bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, until the stew thickens slightly about 10 to 15 minutes.
- Taste and adjust the seasoning with salt and pepper, if needed. Stir in the green onion and parsley just before serving.
Equipments used:
Notes
- Storage: Store leftover guiso de mandioca in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over low heat or in the microwave until warmed through.
- Make Ahead: Prepare the stew up to 1 day in advance. Let it cool completely before refrigerating. Reheat gently before serving, adding a splash of water if needed to maintain the desired consistency.
- Freezing: I don’t recommend freezing as it tastes best fresh.
- Storage: Store leftover guiso de mandioca in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over low heat or in the microwave until warmed through.
- Make Ahead: Prepare the stew up to 1 day in advance. Let it cool completely before refrigerating. Reheat gently before serving, adding a splash of water if needed to maintain the desired consistency.
- Freezing: I don’t recommend freezing as it tastes best fresh.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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