Entree: Paraguay – Northern Culinary Region – Puchero (Hearty Paraguayan meat and root vegetable stew simmered in a savory broth)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) beef shank or chuck, bone-in if possible
- 1 chorizo sausage, approx. 8 oz (225 g), halved lengthwise
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (approx. 150 g)
- 3 cloves garlic, minced (approx. 9 g)
- 8 cups (1.9 L) water or beef stock
- 2 bay leaves
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 medium potatoes, peeled and halved, about 1 lb (450 g)
- 1 lb (450 g) cassava (yuca), peeled and cut into 2-inch pieces
- 2 ears sweet corn, cut in half crosswise
- 2 cups (300 g) pumpkin or winter squash, peeled and cut into 1-inch cubes
- 2 medium carrots, sliced, about 200 g
- 1 small cabbage, quartered (optional)
- 1 tbsp (15 ml) chopped fresh parsley for garnish
- 1 cup (200 g) uncooked white rice to serve (optional)

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Pat the beef dry and brown on all sides, about 6–8 minutes total. Remove beef and set aside.
2. In the same pot, brown the halved chorizo for 2–3 minutes, then remove and set aside with the beef. Add the chopped onion and garlic and sauté in the rendered fat until translucent, about 4 minutes.
3. Return the beef and chorizo to the pot. Add 8 cups (1.9 L) water or beef stock, bay leaves, 1 tsp (5 g) salt, and 1/2 tsp (1 g) black pepper. Bring to a gentle boil, then reduce heat to low and simmer, covered, until the beef is nearly tender, about 1.5 to 2 hours.
4. Skim any foam or excess fat from the surface. Add the cassava pieces and carrots, simmer 20 minutes.
5. Add the potatoes, pumpkin (or squash), and corn halves. Continue simmering until all vegetables and meat are tender, about another 20–30 minutes. If using cabbage, add it in the final 10 minutes so it remains tender-crisp.
6. Remove the beef and chorizo to a cutting board. Slice or shred the beef into large pieces and cut the chorizo into serving slices. Adjust seasoning of the broth with additional salt if needed.
7. To serve, place portions of meat and sausage in deep bowls, ladle over generous amounts of broth and vegetables, sprinkle with chopped parsley, and accompany with cooked white rice or crusty bread.