Guiso de Carne is a hearty meat and vegetables Bolivian classic dish. It can be made as a soup or a stew. This version is more on the thick stewy side, but you could loosen it up into a soup with adding more beef broth or some water. Either way, Guiso de Carne is a taste treat you will not soon forget.
Guiso de Carne Recipe-
- 1 large red onion, peeled and chopped fine
- 1 lb. beef sirloin roast meat, chopped into large bite-sized chunks (get premium quality beef – it makes or breaks this dish)
- 2 large carrots, peeled and chopped into large chunks
- 8 tomatoes, cored and diced
- 2 tbsp. tomato paste
- 1 cup tomato puree
- 4 large cloves garlic, peeled and rough chopped
- 1 tbsp. Scorpion Hot Chili Pepper Sauce (or to taste)
- 4 small (or 2 large) potatoes, peeled, diced small, blanched for 1 minute in boiling water, and drained
- 12 oz. button mushrooms, left whole
- 4 cups (plus or minus) beef broth (or you can use lamb broth – my personal favorite for this dish)
- salt and pepper, to taste
- scallion infused olive oil
- Sauté the beef with the onion and garlic in the oil until turning golden brown, in a very large skillet over medium high heat.
- Add the carrots fry for another couple minutes. Then add the mushrooms and cook another minute or two, stirring now and then.
- Add the tomatoes, tomato puree, tomato paste, and Scorpion hot sauce (to taste). Season to taste also with salt and pepper.
- Now add in enough broth to double the volume of the stew, also the blanched diced potatoes, stir and mix together well, and then bring it to a vigorous boil.
- Reduce the heat to a lively simmer, and cook, uncovered, for about 30 minutes. For thicker stew, cook it longer reducing the liquid. For more of a soup consistency, add some broth after about 20 minutes if it is getting to thick.
- Serve your Guiso de Carne while still nice and hot. Leftovers will taste great the next day, too.