Name: Uruguayan Guiso
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Ingredients: 3 links chorizo sausage; 2 tablespoons olive oil; 1.5 pounds cubed beef chuck roast; 1 onion, diced; 1 leek, white part only, chopped; 4 cloves garlic, minced; 2 cups diced butternut squash; 2 potatoes, diced, or more to taste; 2 carrots, diced; 3 cups water, or as needed; 1 (8 ounce) can tomato sauce; 1 cube vegetable bouillon; 1 tablespoon ground oregano; 1 teaspoon ground cumin; salt and ground black pepper to taste; 2 cups ditalini pasta; 1 cup frozen peas, thawed; 1 cup cooked lentils; 0.5 cup chopped fresh parsley

Uruguayan Guiso

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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.

Recipe by GringaMama

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

1 hrs 25 mins

Total Time:

1 hrs 55 mins

Servings:

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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.
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.
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.

Cook's Note:

You can use any soup pasta in place of ditalini.

Nutrition Facts (per serving)

335	Calories
15g	Fat
34g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 335
% Daily Value *
Total Fat 15g	19%
Saturated Fat 5g	26%
Cholesterol 39mg	13%
Sodium 346mg	15%
Total Carbohydrate 34g	12%
Dietary Fiber 5g	18%
Total Sugars 5g
Protein 17g
Vitamin C 23mg	113%
Calcium 59mg	5%
Iron 4mg	21%
Potassium 639mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.