Guiso de Mandioca
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 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
Description
This recipe begins by browning beef cubes seasoned simply with salt and pepper in olive oil over high heat to develop color and depth. Next, chopped tomatoes, onions, mixed bell peppers, garlic, and beef bouillon are added and cooked until vegetables soften, creating a flavorful base. Tomato paste and optional sugar balance acidity and enrich the stew.
Cubed, cooked, and cooled yuca is stirred in along with water, then the stew is brought to a boil before reducing heat for a slow simmer to slightly thicken the sauce and meld flavors. The yuca adds a tender, starchy body contrasting with the savory beef and vegetable broth.
Just before serving, chopped green onions and parsley are tossed into the guiso to add fresh herbal notes. This stew is rustic and filling, well suited for a warm meal. It stores well in the refrigerator for a few days and reheats gently. Freezing is not recommended as freshness is best preserved.
Ingredients
- 1 kg 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 tomato chopped
- 1 medium yellow onion , chopped
- 1 green bell pepper (or any color), chopped
- 1 red bell pepper , chopped
- 5 garlic minced, cloves
- 2 tablespoons tomato paste
- 1 teaspoon sea salt or kosher salt
- 2 to 3 teaspoons granulated sugar , optional, to balance the flavors
- ½ teaspoon black pepper ground
- 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)
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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
- The stew can be made up to one day in advance; cool completely before refrigerating and reheat with a splash of water if needed.
- Freezing is not recommended as the quality is best when fresh.
User Reviews
Overall Rating
5
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