Uruguayan Guiso

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.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 55 mins
• Calories: 335 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.