Uruguayan Guiso Food

GUISO

Guiso image

A meat and vegetable stew from Argentina including traditional ingredients of sweet potatoes, squash and peaches or apricots. Serve this with a good crusty bread and a good Argentinean red wine. Found on About.com's website and posted for ZWT 4 - South/Central America.

Provided by lauralie41

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 medium onions, chopped
3 garlic cloves, chopped fine
2 lbs veal, cubed, can also use meat of your choice
14 ounces crushed tomatoes
2 tablespoons butter
2 tablespoons olive oil
2 carrots, sliced
1 sweet potato, cubed
1/2 lb squash, cubed
3 potatoes, cubed
2 corn on the cob, cut from the ear
1 cup rice, uncooked
15 ounces peaches, can also use apricots
salt and pepper, to taste
32 ounces beef broth
fresh parsley or basil (to garnish)

Steps:

In a large skillet heat the oil and butter. Add the onions and garlic, saute until browned.
Add the cubed meat to the mixture and brown well on all sides. Stir in the tomatoes, carrots and beef broth to cover the meat. Season with salt and pepper, cover, and cook over low heat for 15 minutes.
Uncover skillet, add the potatoes, squash, and corn cooking over low heat until vegetables are almost fork tender. Stir in fruit and rice, cook until rice is tender. Check seasonings and garnish with parsley or basil. Serve immediately.

Nutrition Facts : Calories 981, Fat 31.7, SaturatedFat 11.2, Cholesterol 203.5, Sodium 2252.7, Carbohydrate 115.3, Fiber 12.2, Sugar 22.6, Protein 62.3

URUGUAYAN GUISO

Uruguayan Guiso image

A guiso is a stew, and while living in Uruguay I wanted to learn a traditional Uruguayan meal and this is the recipe that was shared with me.

Provided by GringaMama

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h55m

Yield 12

Number Of Ingredients 19

Ingredients

3 links chorizo sausage
2 tablespoons olive oil
1 ½ pounds cubed beef chuck roast
1 onion, diced
1 leek, white part only, chopped
4 cloves garlic, minced
2 cups diced butternut squash
2 potatoes, diced, or more to taste
2 carrots, diced
3 cups water, or as needed
1 (8 ounce) can tomato sauce
1 cube vegetable bouillon
1 tablespoon ground oregano
1 teaspoon ground cumin
salt and ground black pepper to taste
2 cups ditalini pasta
1 cup frozen peas, thawed
1 cup cooked lentils
½ cup chopped fresh parsley

Steps:

Place chorizo in a large skillet over medium heat. Cook, turning occasionally and pricking each link with a fork to release some of the fat, until browned, 4 to 5 minutes. Remove sausages and slice when cool enough to handle. Set aside.
Heat oil in a large pot over high heat. Add beef and cook until browned, 3 to 4 minutes. Add reserved sausage slices, onion, leek, and garlic and saute until onion is translucent, about 3 minutes. Reduce heat to medium-low and stir in butternut squash, potatoes, and carrots. Add water and tomato sauce. If vegetables are not covered with liquid, add more water to cover.
Add bouillon cube, oregano, cumin, salt, and pepper and bring to boil. Reduce heat to low and cook, stirring occasionally, until stew thickens up, about 1 hour. Add pasta, peas, lentils, and parsley. Cook until pasta is tender yet firm to the bite, 8 to 10 minutes. You may need to add more water at this point, since the pasta will absorb liquid and the stew may become too dry.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 34 g, Cholesterol 38.9 mg, Fat 15 g, Fiber 5 g, Protein 16.6 g, SaturatedFat 5.1 g, Sodium 345.5 mg, Sugar 4.8 g

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