Guisado Mandi'o
Guisado Mandi'o is a hearty and comforting Paraguayan stew made with tender chunks of beef and starchy cassava (mandioca), simmered in a rich broth with aromatic vegetables and seasoned with traditional herbs. The cassava softens and naturally thickens the stew, creating a creamy texture.
🧂 Ingredients
- 1 kg Cassava (Mandioca)(peeled and cut into chunks)
- 500 g Beef (stewing cut)(cut into 1-inch cubes)
- 1 medium Onion(chopped)
- 1 medium Bell Pepper(chopped)
- 2 medium Carrots(peeled and sliced)
- 3 cloves Garlic(minced)
- 1 cup Tomato Sauce
- 2 tbsp Vegetable Oil
- 1 tsp Thyme(dried)
- 1 tsp Oregano(dried)
- 1 tsp Paprika
- to taste Salt
- to taste Black Pepper
- 4 cups Water or Beef Broth(approximately, to cover ingredients)
- 2 tbsp Fresh Parsley(chopped, for garnish)
- 2 tbsp Green Onions(chopped, for garnish)
👨🍳 Instructions
- 1
Prepare the cassava: Peel the cassava and cut it into 1-inch chunks. If using frozen cassava, do not thaw before boiling. If using fresh, remove and discard any fibrous centers.
💡 Tip: Ensure all fibrous parts are removed from the cassava for a smoother texture. - 2
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef cubes on all sides until browned. Remove the beef from the pot and set aside.
- 3
Add the chopped onion, bell pepper, carrots, and minced garlic to the same pot. Sauté until the vegetables are softened, about 5-7 minutes.
- 4
Return the browned beef to the pot. Add the tomato sauce, dried thyme, dried oregano, paprika, salt, and pepper. Stir to combine.
💡 Tip: Adjust seasonings to your preference. - 5
Add the cassava chunks and enough water or beef broth to cover the ingredients. Bring the stew to a boil, then reduce the heat to low, cover, and simmer.
💡 Tip: Simmer until the beef is tender and the cassava is soft and easily pierced with a fork. - 6
Stir occasionally, adding more liquid if the stew becomes too dry. The cassava will break down and naturally thicken the stew.
💡 Tip: The stew should have a thick, stew-like consistency. - 7
Once the beef and cassava are tender, taste and adjust seasoning if necessary. Garnish with fresh chopped parsley and green onions before serving.
💡 Tip: Serve hot.
💡 Pro Tips
- ✓For a richer flavor, you can use beef broth instead of water.
- ✓If you prefer a spicier stew, add a pinch of red pepper flakes along with the other seasonings.
- ✓Ensure the cassava is fully cooked and tender, as undercooked cassava can be tough.
🔄 Variations
- Add other root vegetables like sweet potatoes or pumpkin.
- For a different flavor profile, a bay leaf can be added during simmering.