PREP TIME
0 mins
COOK TIME
0 mins
COURSE
Beef Recipes ,
Soup Recipes ,
CUISINE
South American Food Recipes
SERVINGS
4 People
CALORIES
not defined
-
2
Tbsp
oil
-
2
large onions, thinly sliced
-
4
medium carrots, peeled and diced
-
1
kg
squash, peeled and diced
-
1
kg
red new potatoes, peeled and diced
-
2
green bell pepper, seeded and diced
-
1
ears corn on the cob, cut into four pieces
-
1.5
kg
stewing beef, cut into chunks
-
0.5
tsp
ground cumin
-
1
tsp
dried oregano
-
1
tsp
paprika
-
2
tsp
cornstarch
-
2
cans 227 grams tomato sauce
-
3
cups
beef broth
-
salt to taste
-
fresh cilantro chopped (for garnish)
- In a small bowl, dissolve cornstarch in 2 tablespoons of boiling water. Set aside.
- Heat oil in a heavy bottomed pot over high heat. Add sliced onions. Sauté for about 5 minutes or until onions are soft and translucent.
- Add beef chunks. Sear the meat and keep on stirring until brown on all sides.
- Season with salt, cumin, dried oregano and paprika.
- Add diced squash, potatoes, carrots, bell pepper, corn on the cob and tomato sauce.
- Stir in cornstarch slurry and boiling water to the mixture. Cover pot, reduce the heat and let the mixture simmer until beef is tender. Stir frequently.
- Adjust seasonings according to your taste.
- Garnish with chopped fresh cilantro just before serving.
KEYWORD
not defined