Grandma’s Argentine Guiso | Slow‑Cooked Beef Stew (So Tender)
I still hear the clatter of my abuela’s metal pot on the stove every Sunday morning. She’d start the guiso before the sun was up, letting the beef brown in a splash of olive oil while the kitchen filled with the smell of onions caramelizing. Back in the small town of Córdoba, families would gather around a big wooden table, each spoonful of that thick, ruby‑red stew feeling like a warm hug from the past.
What makes this guiso special isn’t just the beef—it’s the patience. A quick boil turns the meat tough, but a slow, low simmer lets the fibers melt into buttery tenderness. I’ve seen friends ruin a batch by rushing the broth, ending up with a watery, flat‑tasting pot. The secret? A good splash of crushed tomatoes for depth, a pinch of oregano for that earthy hug, and enough broth to keep everything cozy without drowning the flavors.
If you’ve ever stared at a bland stew wondering where the magic went, you’re not alone. The trick is layering: brown the meat well, sweat the veggies until they’re soft, then let everything meld for at least two hours. Trust me, the wait is worth every minute of that rich, comforting aroma drifting through your home.
Alright, let’s get our hands a little messy and bring a piece of Argentine tradition to your table.
Instructions
- Heat olive oil in a large pot over medium‑high heat. Add the beef cubes in batches, browning all sides—don’t crowd the pan. This step builds that deep, caramelized flavor.
- Reduce heat to medium and toss in the onion, garlic, and bell pepper. Cook, stirring occasionally, until the onions turn translucent and start to soften, about 5 minutes.
- Stir in the paprika, oregano, and bay leaf. Let the spices toast for a minute, releasing their aroma, then pour in the crushed tomatoes and let them cook for another 2 minutes.
- Add the beef back to the pot, followed by the potatoes, carrots, and beef broth. Bring to a gentle boil, then lower the heat to a simmer.
- Cover and let the guiso cook slowly for 1½ to 2 hours, stirring occasionally, until the meat is fork‑tender and the broth has thickened.
- Season with salt and pepper to taste, discard the bay leaf, and sprinkle fresh parsley over the top before serving.
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