Uruguayan Beef Stew
A hearty beef stew recipe inspired by the flavors of Uruguay. Since we don't have beef, we'll substitute it with portobello mushrooms for a delicious vegetarian alternative.
Ingredients
- ●1 1/2 pounds Portobello Mushrooms
- ●1 medium Onion
- ●3 cloves Garlic
- ●1 medium Red Bell Pepper
- ●2 tablespoons Tomato Paste
- ●2 cups Beef BrothMake sure to use a vegetarian broth
- ●1 cup Red Wine
- ●1/4 cup Uruguayan Salsa Criolla (or substitute with a similar salsa)
- ●2 tablespoons Olive Oil
- ●chopped (optional) Fresh Cilantro
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender.
- 3
Add the portobello mushrooms and cook until they release their moisture and start to brown.
- 4
Add the tomato paste and cook for 1-2 minutes.
- 5
Add the beef broth, red wine, and Uruguayan salsa criolla. Stir to combine.
- 6
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes.
- 7
Season the stew with salt and pepper to taste.
- 8
Serve hot, garnished with chopped fresh cilantro if desired.
- 9
Serve with crusty bread or over mashed potatoes, if desired.