Ingredients for servings:

bistec

1½ Pounds

Beef, cut in ¾-inch dice

caldo

2 Cups

Beef stock or 2 cups water plus 1 beef bouillon cube

yuca

1 Pound

Peeled yuca* or cassava, cut into ¼-inch strips

potatoes

1 Pound

Red potatoes, peeled and halved

hogao pachi com

1

Recipe of Hogao del Pacífico or Hogao del Caribe

salt

1 Teaspoon

Salt

pepper

¼ Teaspoon

Pepper

rice

Cooked white rice, for serving

  1. 1½ pounds beef, cut in ¾-inch dice

  2. 2 cups beef stock or 2 cups water plus 1 beef bouillon cube

  3. 1 pound peeled yuca* or cassava, cut into ¼-inch strips

  4. 1 pound red potatoes, peeled and halved

  5. 1 recipe of Hogao del Pacífico or Hogao del Caribe

  6. 1 teaspoon salt

  7. ¼ teaspoon pepper

  8. Cooked white rice, for serving


Instructions:

  1. In a medium stockpot, place the beef, stock, and yuca strips; simmer over low heat, covered, for 30 to 45 minutes.

  2. While the meat is cooking, prepare the hogao and set aside.

    beef stew1
  3. Add 1 cup of water and the potato halves to the beef. Simmer for 20 minutes, and let the water dry out so the beef browns a little. Add the last cup of water, hogao, salt, and pepper, and simmer 10 to 15 minutes more, covered. Check that the yuca and potatoes are completely cooked and soft when pierced with a fork.

    beef stew2
  4. Uncover, check that the beef is tender, and serve over white rice.






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Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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