Guiso de Mandioca y Carne
A hearty and comforting Paraguayan stew featuring tender chunks of beef slow-cooked with cassava (mandioca), onions, bell peppers, and carrots in a rich, savory broth seasoned with traditional herbs. The cassava breaks down, naturally thickening the stew to a creamy consistency.
🧂 Ingredients
- 1 kg Cassava (Mandioca)(peeled and cut into 2-inch chunks)
- 500 g Beef(stewing cut like chuck or beef tip, cut into 1.5-inch cubes)
- 1 large Onion(chopped)
- 1 large Bell Pepper(any color, chopped)
- 2 medium Carrots(peeled and sliced)
- 3 cloves Garlic(minced)
- 120 ml Tomato Sauce(or crushed tomatoes)
- 1 liter Beef Broth
- 2 tablespoons Vegetable Oil
- 1 teaspoon Thyme(dried)
- 1 teaspoon Oregano(dried)
- 1 teaspoon Sweet Paprika
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black Pepper(freshly ground, or to taste)
- 2 tablespoons Fresh Parsley(chopped, for garnish)
- 2 stalks Green Onions(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then sear on all sides until browned. Remove beef from the pot and set aside.
💡 Tip: Don't overcrowd the pot; sear beef in batches if necessary. - 2
Add chopped onion, bell pepper, and carrots to the pot. Sauté until softened, about 8-10 minutes.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the tomato sauce, dried thyme, dried oregano, and sweet paprika. Cook for 1-2 minutes, stirring constantly.
- 5
Return the seared beef to the pot. Pour in the beef broth and bring to a simmer. Reduce heat to low, cover, and cook for 1 hour.
- 6
Add the cassava chunks to the pot. Ensure they are submerged in the liquid. Cover and continue to simmer for another 1 to 1.5 hours, or until both the beef and cassava are very tender and the cassava has started to break down and thicken the stew.
💡 Tip: Cassava will soften and release starch, naturally thickening the stew. If it becomes too thick, add a little more broth or water. - 7
Season the stew with additional salt and pepper to taste. Garnish with fresh parsley and green onions before serving.
💡 Tip: Taste and adjust seasoning as needed.
💡 Pro Tips
- ✓Ensure the cassava is fully cooked and tender; it should be easily pierced with a fork.
- ✓For a richer flavor, you can brown the beef more intensely.
- ✓This stew can be made ahead of time and reheats well, with flavors often improving the next day.
🔄 Variations
- Add other root vegetables like potatoes or sweet potatoes along with the cassava.
- A bay leaf can be added during the simmering process for extra aroma.
- For a spicier version, add a pinch of red pepper flakes with the paprika.