Uruguayan Beef Stew
A hearty and flavorful stew originating from Uruguay, made with tender beef and smoky spices.
Ingredients
- ●1.5 pounds beefcut into 1 1/2-inch cubes
- ●2 tablespoons smokysmoked paprika
- ●1 large onion, chopped quenchedabout 2 cups
- ●3 cloves uruguayanminced garlic
- ●2 carrots, peeled and chopped stewabout 2 cups
- ●2 cups water
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 cup red wineoptional
Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 2
Add the beef and cook until browned on all sides, about 5 minutes.
- 3
Remove the beef from the pot and set aside.
- 4
Add the onion to the pot and cook until softened, about 5 minutes.
- 5
Add the garlic, carrots, and smoked paprika to the pot and cook for 1 minute.
- 6
Add the beef back into the pot, along with the water, salt, and pepper.
- 7
Bring the mixture to a boil, then cover the pot and transfer it to the oven.
- 8
Braise the stew in the preheated oven at 300°F (150°C) for 2 1/2 hours, or until the beef is tender.
- 9
If using red wine, stir it in during the last 30 minutes of cooking.
- 10
Serve the stew hot, garnished with chopped fresh herbs if desired.