Paraguayan puchero: easy and comforting traditional recipe

Ingredients

• 600 gbeef brisket or beef shank
• 2garlic cloves, chopped
• 1 mediumonion, diced
• 1 mediumlocote (sweet pepper), cut into small dice
• 2carrots, sliced into rounds
• 2potatoes, cut into large chunks
• 180 g (1 cup)rice
• 2.4 litres (10 cups)water
• 200 gsquash (optional)
• 2corn cobs, cut into rounds
• to tastevegetable or olive oil
• to tastesalt and black pepper

Instructions

1. 1

   Season the beef

   Cut the beef into pieces of your preferred size, then season with salt and pepper.

2. 2

   Brown the beef

   Heat a splash of oil in a pan or saucepan. Add the chopped garlic and beef, and brown for a couple of minutes to seal the meat. Remove the beef and set it aside.

3. 3

   Simmer the soup

   In a separate saucepan, bring the water to heat with salt. Add the onion, beef, carrots, locote and corn, then simmer for about 45 minutes.

4. 4

   Add rice and potatoes

   After 45 minutes, add the potatoes, washed rice and squash. Cook for a further 15 minutes. Adjust the seasoning, check that everything is cooked through, then take the pan off the heat and serve hot.

What is Paraguayan puchero?

Puchero is a traditional South American pot dish, with versions found across several countries. The Paraguayan take is a generous broth of beef, vegetables and rice, with corn adding sweetness and substance.

This version builds flavour by browning the beef first, then simmering it with the vegetables before adding the quicker-cooking rice and potatoes. The result is a filling soup that brings the main parts of the meal together in one pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 0g protein, 0g carbs, 0g fat.

The rice and potatoes provide most of the carbohydrate, while the beef contributes protein and some of the fat. Serve a bowl with a crisp salad or extra non-starchy vegetables for a more balanced plate.

Choose the right beef

Beef brisket: This cut becomes tender during a steady simmer and contributes flavour to the broth.

Beef shank: Its connective tissue softens as it cooks, making it another suitable option for a long-simmered soup. Cut either choice into pieces that are easy to serve.

Build flavour before simmering

Browned beef: A brief spell in hot oil gives the meat colour before it goes into the broth. The recipe calls for only a couple of minutes, so this is a quick browning rather than a full cook.

Aromatics: Garlic is added to the pan with the beef, while onion and locote go into the simmering pot. Keep the garlic moving so it does not scorch.

Add the ingredients in stages

First simmer: Beef, onion, carrots, locote and corn cook together for about 45 minutes, giving the meat time to soften and flavour the liquid.

Final simmer: Potatoes, washed rice and optional squash go in for the last 15 minutes. Check the potatoes and rice for tenderness before serving; extend the cooking slightly if they need more time.

Keep an eye on the broth

Use a pot large enough to hold the ingredients comfortably with 2.4 litres of water. Keep the soup at a steady simmer rather than a hard boil, which can make the meat tougher and break up the vegetables.

Rice absorbs liquid as it cooks, so the finished puchero will be thicker than it was at the start. If the rice is cooked but the soup seems too thick, loosen it with a little hot water.

Serve it as a complete meal

Serve the puchero hot, making sure each bowl gets some beef, rice, vegetables and broth. Bread is a simple accompaniment for dipping, while a fresh salad can provide contrast to the warm, filling soup.

Taste the broth just before serving and adjust the salt and pepper. The corn and squash, if used, bring their own sweetness to the pot.

Recipe notes & tips

• Cut the beef into evenly sized pieces so they cook at a similar rate.
• Wash the rice before adding it to the pot, as the recipe directs.
• Keep the simmer gentle during the 45-minute cooking stage.
• Cut the potatoes into large chunks so they hold their shape in the broth.
• Check the rice and potatoes for tenderness before taking the pot off the heat.
• Season the broth again at the end, since the ingredients absorb salt as they cook.

Variations

• Use squash: Include the optional squash for a sweeter, softer addition.
• Choose another beef cut: Use brisket or shank, as suggested in the ingredient list.
• Adjust the locote: Use less for a milder pepper flavour or more if you enjoy it.
• Make it brothier: Add a little hot water at the end if the rice has thickened the soup more than you like.
• Serve with bread: Offer bread alongside the bowls for dipping into the broth.

Common mistakes to avoid

• Boiling too vigorously: Keep the pot at a steady simmer so the beef and vegetables cook gently.
• Adding the rice too early: Add it with the potatoes and squash after the first 45 minutes so it does not overcook.
• Skipping the rice rinse: Wash the rice before adding it, as specified in the method.
• Cutting the potatoes too small: Use large chunks to help them stay intact during the final cooking stage.
• Assuming the time guarantees doneness: Check that the beef, rice and vegetables are cooked before serving.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the rice has absorbed much of the broth.

Frequently asked questions