Uruguayan Beef Stew
A traditional Uruguayan beef stew made with tender chunks of beef and rich flavors.
Ingredients
- ●1.5 pounds Beef stew meatCut into 1.5-inch cubes
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●1 cup Red wineDry red wine
- ●2 cups Beef brothHomemade or store-bought
- ●2 tablespoons Tomato pasteCrushed
- ●2 tablespoons ChimichurriUruguayan herb sauce
- ●1 teaspoon SaltTo taste
- ●1/2 teaspoon Black pepperTo taste
- ●1/4 cup Fresh parsleyChopped (optional)
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 and garlic to the pot and cook until the onion is translucent, about 5 minutes.
- 5
Add the red wine to the pot and cook until reduced by half, about 5 minutes.
- 6
Add the beef broth, tomato paste, and chimichurri to the pot. Stir to combine.
- 7
Return the beef to the pot and bring the stew to a boil.
- 8
Reduce the heat to low and simmer, covered, for 2 1/2 hours, or until the beef is tender.
- 9
Season the stew with salt and black pepper to taste.
- 10
Serve the stew hot, garnished with chopped parsley if desired.