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Guiso de Mandioca

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 380 kcal
Course: Main Course
Cuisine: Paraguayan

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Taste and adjust the seasoning with salt and pepper, if needed. Stir in the green onion and parsley just before serving.

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.