How To Make Uruguayan Guiso
The Uruguayan guiso is a kind of stew popular in Uruguay. It’s made of beef chucks, chorizo sausages, a variety of vegetables, and Ditalini pasta.
Serves:
Ingredients
- 3linkschorizo sausage
- 2tbspolive oil
- 1½lbcubed beef chuck roast
- 1oniondiced
- 1leekwhite part only, chopped
- 4clovesgarlicminced
- 2cupsdiced butternut squash
- 2potatoesdiced, or more to taste
- 2carrotsdiced
- 3cupswateror as needed
- 8ozcan tomato sauce
- 1cubevegetable bouillon
- 1tbspground oregano
- 1tspground cumin
- salt and ground black pepperto taste
- 2cupsDitalini pasta
- 1cupfrozen peasthawed
- 1cupcooked lentils
- ½cupchopped fresh parsley
Instructions
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Place chorizo in a large skillet over medium heat. Cook, turning occasionally and pricking each link with a fork to release some of the fat, until browned, 4 to 5 minutes. Remove sausages and slice when cool enough to handle. Set aside.
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Heat oil in a large pot over high heat.
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Add beef and cook until browned, 3 to 4 minutes. Add reserved sausage slices, onion, leek, and garlic and saute until onion is translucent about 3 minutes.
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Reduce heat to medium-low and stir in butternut squash, potatoes, and carrots. Add water and tomato sauce. If vegetables are not covered with liquid, add more water to cover.
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Add bouillon cube, oregano, cumin, salt, and pepper and bring to boil.
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Reduce heat to low and cook, stirring occasionally, until stew thickens up, about 1 hour.
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Add pasta, peas, lentils, and parsley. Cook until pasta is tender yet firm to the bite, 8 to 10 minutes. Add more water until desired consistency.
Nutrition
- Calories: 317.35kcal
- Fat: 11.66g
- Saturated Fat: 3.79g
- Trans Fat: 0.14g
- Monounsaturated Fat: 6.00g
- Polyunsaturated Fat: 1.33g
- Carbohydrates: 32.45g
- Fiber: 4.94g
- Sugar: 4.05g
- Protein: 21.76g
- Cholesterol: 49.49mg
- Sodium: 672.77mg
- Calcium: 62.24mg
- Potassium: 789.96mg
- Iron: 4.00mg
- Vitamin A: 243.62µg
- Vitamin C: 21.39mg
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