Entree: Paraguay – Southern Culinary Region – Asado a la Olla (Paraguayan pot-cooked beef braise with onions and tomatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, sliced (about 10 oz (280 g) total)
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 2 large tomatoes, chopped (about 12 oz (340 g))
- 1 red bell pepper, sliced (about 6 oz (170 g))
- 1/2 cup (120 ml) dry red wine (optional)
- 2 cups (480 ml) beef broth
- 2 medium potatoes, peeled and cut into large chunks (about 1 lb (450 g))
- 1 bay leaf
- 1 tsp (1 g) dried oregano
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1 tsp (2 g) ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, sliced (about 10 oz / 280 g total)
- 3 cloves garlic, minced (approx. 9 g)
- 2 large tomatoes, chopped (about 12 oz / 340 g)
- 1 red bell pepper, sliced (about 6 oz / 170 g)
- 1/2 cup (120 ml) dry red wine (optional)
- 2 cups (480 ml) beef broth
- 2 medium potatoes, peeled and cut into large chunks (about 1 lb / 450 g)
- 1 bay leaf
- 1 tsp (1 g) dried oregano
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1 tsp (2 g) ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the beef chunks dry and season with 1 tsp (2 g) black pepper and 1 tsp (5 g) of the salt. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Brown the beef in batches until well-seared on all sides, about 3–4 minutes per side; remove and set aside.
2. Reduce heat to medium. Add the sliced onions and a pinch of salt to the pot and sauté until softened and beginning to color, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
3. Stir in the chopped tomatoes and sliced bell pepper, cooking until the tomatoes begin to break down, about 5 minutes. If using, pour in the red wine to deglaze the pot, scraping up browned bits, and let it reduce 2–3 minutes.
4. Return the browned beef to the pot. Add the beef broth, bay leaf, dried oregano, remaining salt, and additional black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 to 1 1/2 hours, or until the meat is nearly tender.
5. Add the potato chunks to the pot, submerge in the braising liquid, cover, and continue to simmer another 25–35 minutes until the beef and potatoes are fork-tender and the sauce has thickened slightly.
6. Adjust seasoning to taste, remove the bay leaf, and sprinkle with chopped fresh parsley before serving. Serve hot with crusty bread, rice, or mandi'o (Paraguayan cassava) as preferred.