Uruguayan Beef Stew
A hearty and flavorful Chinese-inspired stew made with tender Uruguayan beef, smoky spices, and a variety of vegetables.
Ingredients
- ●1 pound Uruguayan beefCut into 1-inch cubes
- ●1 teaspoon Smoky paprikaSmoked over oak wood
- ●1 tablespoon Brown sugarUnrefined sugar
- ●2 inches GingerFresh and sliced
- ●3 cloves GarlicMinced
- ●2 tablespoons Soy sauceLow-sodium
- ●1 cup Red wineDry red wine
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the beef cubes in batches until browned on all sides, about 5 minutes.
- 3
Remove the browned beef from the pot and set aside.
- 4
Reduce heat to medium and add the sliced ginger and minced garlic. Cook until fragrant, about 1 minute.
- 5
Add the smoked paprika, brown sugar, and soy sauce. Cook for 1 minute, stirring constantly.
- 6
Add the red wine and bring to a simmer. Scrape up any browned bits from the bottom of the pot.
- 7
Return the browned beef to the pot and bring to a boil.
- 8
Cover the pot and transfer to the oven. Braise the stew at 300°F (150°C) for 2 1/2 hours, or until the beef is tender.
- 9
Season the stew with salt and pepper to taste.
- 10
Serve the Uruguayan beef stew hot, garnished with chopped scallions and steamed vegetables.