Zoo Tosopy Paraguayan Ground Beef Stew Recipes

PARAGUAYAN BEEF SOUP SO'O-YOSOPY

Steps:

• Have the butcher grind the meat twice, then mash it in a mortar to make sure it is completely pulverized or use a food processor. Set the meat aside together with any juices.
• Heat the oil in a skillet and saute the onions and green pepper or 1-2 hot peppers until the onions are softened. Add the tomatoes and cook until the mixture is thick and well blended, about 5 minutes longer. Cool the mixture slightly.
• Put the beef and its juices into a saucepan. Stir in the sauteed onions, green pepper or hot peppers and tomatoes, known as the sofrito, and 8 cups cold water. Mix well.
• Bring to a boil over moderate heat, stirring with a wooden spoon. Add the rice or noodles and simmer, still stirring, until tender, about 15 minutes. At this point, season to taste with salt. If salt is added earlier the meat and the liquid, which should be completely blended, may separate.
• Some cooks believe that constant stirring is the most important step, others believe the adding of salt is the important factor.
• Superstition has it that if anyone who does not enjoy cooking is present in the kitchen they may cause the So'O-Yosopy to separate and spoil the dish.
• Serve with a baked sweet potato or a thick slice of broiled yucca (cassava), or both, and Sopa Paraguay, Paraguayan Corn Bread. Recipe for corn bread is posted.
• Sprinkle, if liked, with grated cheese. Water biscuits may also be served with soup. Serves 6.

GROUND BEEF AND VEGETABLE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
• Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes.
• Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.

CLASSIC BEEF STEW

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
• Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

ZOO-TOSOPY (PARAGUAYAN GROUND BEEF STEW)

Steps:

• Place beef in a large pot or Dutch oven.
• Add water and stir until blended.
• Bring to a boil, cover, and simmer for about 10 minutes.
• Meanwhile, heat oil in a skillet.
• Saute onions, tomatoes, and bananas for about 5 minutes.
• Add to beef mixture.
• Add salt, pepper and rice.
• Cover and simmer 30 minutes.