Entree: Paraguay – National Cuisine – Asado a la Olla (A Paraguayan pot-braised beef stew slowly cooked with onions, peppers and tomatoes until melt-in-your-mouth tender)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck roast, trimmed and cut into 1- to 1.5-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic (9 g), minced
- 1 red bell pepper, about 6 oz (170 g), seeded and sliced
- 2 carrots, about 6 oz (170 g), peeled and cut into 1/2-inch rounds
- 2 medium tomatoes, about 8 oz (225 g), chopped (or 1 cup / 240 g chopped canned tomatoes)
- 2 tbsp (30 ml) red wine vinegar
- 1 cup (240 ml) beef stock or water
- 1 bay leaf
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1 1/2 tsp (8 g) salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat the beef cubes dry and season with 1 tsp (5 g) of the salt and the black pepper.
2. Heat the vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Working in batches, brown the beef on all sides, about 3–4 minutes per batch; transfer browned pieces to a plate.
3. Reduce heat to medium, add the sliced onion and cook 5–7 minutes until softened and beginning to brown. Add the garlic and cook 30 seconds until fragrant.
4. Stir in the sliced red bell pepper and carrots and cook 3–4 minutes to soften. Add the chopped tomatoes and vinegar, scraping the bottom of the pot to deglaze and release browned bits.
5. Return the browned beef and any accumulated juices to the pot. Pour in the beef stock, add the bay leaf, oregano, cumin, paprika, and remaining 1/2 tsp (3 g) salt. Bring to a gentle simmer.
6. Cover the pot, reduce heat to low, and simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. If the liquid reduces too quickly, add a little more stock or water.
7. Taste and adjust seasoning with additional salt as needed. Remove the bay leaf.
8. Sprinkle chopped fresh parsley over the asado before serving. Serve hot with rice, mandioca (cassava), polenta, or crusty bread.