Uruguayan Guiso
Recipe information
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Cooking:
30 min.
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Servings per container:
12
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Source:

Ingredients for - Uruguayan Guiso

1. Chorizo sausage - 3 links
2. Olive oil - 2 tablespoons
3. Cubed beef chuck roast - 1 ½ pounds
4. Onion, diced - 1
5. Leek, white part only, chopped - 1
6. Garlic, minced - 4 cloves
7. Diced butternut squash - 2 cups
8. Potatoes, diced, or more to taste - 2
9. Carrots, diced - 2
10. Water, or as needed - 3 cups
11. Tomato sauce - 1 (8 ounce) can
12. Vegetable bouillon - 1 cube
13. Ground oregano - 1 tablespoon
14. Ground cumin - 1 teaspoon
15. Salt and ground black pepper to taste - 1 teaspoon
16. Ditalini pasta - 2 cups
17. Frozen peas, thawed (Optional) - 1 cup
18. Cooked lentils (Optional) - 1 cup
19. Chopped fresh parsley - ½ cup

How to cook deliciously - Uruguayan Guiso

1. Stage

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.

2. Stage

Heat oil in a large pot over high heat. 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. 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.

3. Stage

Add bouillon cube, oregano, cumin, salt, and pepper and bring to boil. Reduce heat to low and cook, stirring occasionally, until stew thickens up, about 1 hour. Add pasta, peas, lentils, and parsley. Cook until pasta is tender yet firm to the bite, 8 to 10 minutes. You may need to add more water at this point, since the pasta will absorb liquid and the stew may become too dry.