Chilean Minced Beef and Paprika Stew
Inspired by the heartwarming flavors of Chilean cuisine, this Minced Beef and Paprika Stew is a quick yet deeply flavorful dish. Packed with aromatic spices and tender minced beef, it's perfect for a midweek meal that doesn't sacrifice taste for convenience.
Equipment
- Large saucepan
- Wooden spoon
- Chefs Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil for sautéing
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 pound minced beef preferably grass-fed
- 1 teaspoon paprika preferably smoked
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 cup tomato sauce
- 1 cup beef stock low sodium
- 1 cup frozen peas
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent and fragrant.
- Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Increase the heat to medium-high and add the minced beef. Cook until browned, breaking it up with a wooden spoon, about 5 minutes.
- Stir in the paprika, ground cumin, and dried oregano. Cook for a minute to toast the spices.
- Add the tomato sauce and beef stock, bringing the mixture to a simmer. Reduce the heat and cook for 10 minutes, letting the flavors meld.
- Stir in the frozen peas and cook for an additional 5 minutes or until the peas are heated through. Season with salt and black pepper to taste.
Notes
Jen’s Tips:
- For a smoky depth of flavor, use a high-quality smoked paprika.
- If you'd like to add a hint of heat, consider adding a pinch of red pepper flakes.
- For a lighter alternative, turkey or chicken mince can be used instead of beef.
Nutrition
Calories: 429kcalCarbohydrates: 15gProtein: 24gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 81mgSodium: 612mgPotassium: 745mgFiber: 4gSugar: 6gVitamin A: 1468IUVitamin C: 12mgCalcium: 65mgIron: 4mg
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