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Guiso Carrero

Serves 4 Soup dairy-free, meat, Soups

Guiso Carrero

Guiso Carrero is the quintessential railroad and roadside stew of Argentina's interior, where practicality meets comfort. This dish has been a staple for those on long journeys or working the rugged landscapes, providing warmth and sustenance in a single pot. Its origins are rooted in the necessity of a hearty meal that could be easily prepared and enjoyed by travelers and workers alike.

The stew is a tapestry of tender ground beef or leftover roast mingled with the sweetness of onion and red pepper, all embraced by a rich tomato broth. As the fideos drink up the savory liquid, they transform into a deeply satisfying dish with a hint of paprika's warmth. Each spoonful is a comforting reminder of Argentina's heart, served simply and without fuss.

Ingredients

  • 300 g (10 oz)ground beef or leftover roast, chopped
  • 1onion, chopped
  • 1red pepper, chopped
  • 2 tbsptomato paste
  • 200 g (7 oz)fideos or spaghetti, broken
  • 1 tsppaprika
  • 2 tbspoil
  • to tastesalt and pepper

Method

  1. In a large, heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Once the oil shimmers, add 300 g (10 oz) of ground beef or chopped leftover roast. Brown the meat, breaking it up with a wooden spoon, until it is well-cooked and has a deep brown color, about 5-7 minutes.
  2. Add the chopped onion and red pepper to the pot with the browned meat. Stir them in and cook until the onion becomes translucent and the red pepper softens, releasing their aromas, about 5 minutes.
  3. Stir in 2 tablespoons of tomato paste and 1 teaspoon of paprika. Mix well to coat the meat and vegetables, allowing the tomato paste to caramelize slightly, which will enhance the flavor of the stew.
  4. Pour in enough water to cover the ingredients generously, about 4 cups. Increase the heat to bring the mixture to a gentle simmer. This will create a flavorful broth that will cook the pasta.
  5. Add 200 g (7 oz) of broken fideos or spaghetti to the simmering pot. Stir occasionally to prevent the noodles from sticking to the bottom. Cook until the pasta is soft and has absorbed most of the liquid, creating a thick stew-like consistency.
  6. Season the guiso carrero with salt and pepper to taste. The dish should be hearty and thick, with the noodles fully integrated into the stew rather than floating in excess liquid. Serve hot, enjoying the rich blend of flavors.