Beef > Stew > Spanish

Buseca con Chorizo (Beef Stew with Chorizo) Recipe

Ingredients with Measurements:
- 1 lb beef tripe, cleaned and cut into bite-sized pieces
- 1 lb beef shank, cut into bite-sized pieces
- 1 lb chorizo sausage, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp cumin
- 1 bay leaf
- Salt and pepper, to taste
- 6 cups beef broth
- 1 cup white wine
- 1 cup cooked white beans
- Fresh parsley, chopped (for garnish)

Special equipment needed:
- Large pot or Dutch oven

Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef tripe and beef shank and cook until browned on all sides, about 5 minutes.
2. Add the chorizo sausage and cook for another 5 minutes, stirring occasionally.
3. Add the onion, garlic, carrots, celery, and red bell pepper. Cook for 5-7 minutes, until the vegetables are softened.
4. Add the diced tomatoes, tomato paste, paprika, cumin, bay leaf, salt, and pepper. Stir to combine.
5. Pour in the beef broth and white wine. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, until the meat is tender and the flavors have melded together.
6. Add the cooked white beans and cook for another 10-15 minutes, until heated through.
7. Remove the bay leaf and discard. Serve hot, garnished with fresh parsley.


Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 24g
Protein: 30g
Sodium: 1200mg
Fiber: 6g

Substitutions for ingredients:
- Beef tripe can be substituted with beef chuck or beef brisket.
- White wine can be substituted with beef broth or chicken broth.
- White beans can be substituted with kidney beans or black beans.

Variations:
- Add potatoes or sweet potatoes for a heartier stew.
- Use different types of sausage, such as spicy Italian sausage or Andouille sausage.
- Add some heat with a diced jalapeno or red pepper flakes.

Tips and tricks:
- Make sure to clean the beef tripe thoroughly before cooking.
- Browning the meat and sausage before adding the vegetables helps to develop flavor.
- Simmer the stew over low heat for a longer period of time to allow the flavors to meld together.

Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.

Presentation ideas:
Serve the stew in individual bowls, garnished with fresh parsley.

Garnishes:
Fresh parsley, chopped

Pairings:
- Crusty bread or cornbread
- Rice or quinoa
- Salad

Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed green beans

Troubleshooting advice:
- If the stew is too thin, simmer it for a longer period of time to allow it to thicken.
- If the stew is too thick, add more beef broth or water to thin it out.

Food safety advice:
- Make sure to clean the beef tripe thoroughly before cooking.
- Store leftover stew in the refrigerator for up to 3 days.

Food history:
Buseca con Chorizo is a traditional Argentine stew that is typically made with beef tripe, chorizo sausage, and vegetables.

Flavor profiles:
This stew is hearty and flavorful, with a rich broth and tender meat. The chorizo adds a spicy kick, while the vegetables add sweetness and depth.

Serving suggestions:
Serve the stew with crusty bread or cornbread to soak up the flavorful broth.

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Region: Spanish

Taste: Savory, Spicy, Tangy, Hearty, Rich