Guiso de Mandioca ( also known as Guisado de Mandioca) is a traditional Paraguayan dish featuring tender beef, soft cassava (mandioca), and a blend of fresh vegetables.
Especially popular in the countryside, where fresh mandioca is abundant, this hearty stew is a true comfort food.
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Inspired by my Guiso de Arroz and Guiso de Fideo recipes, this dish has become a family favorite. Serve it with fresh salad.
🛒 Ingredients You'll Need
- Mandioca (Cassava): The base of the dish. 👉💡See Tips & Variations
- Beef: Makes the stew hearty and flavorful.
- Fresh Tomatoes and Tomato Paste: Provide tanginess and depth.
- Onions and Garlic: Add sweetness and aromatic flavor.
- Bell Peppers: Bring color and mild, earthy flavor.
- Beef Bouillon: Enhances the savory, rich broth. 👉I recommend Knorr Granulated Beef flavor Bouillon.
- Sea Salt: Balances the flavors.
- Olive Oil: Used for cooking.
- Green Onions and Parsley: Add freshness.
See the recipe card for quantities.
👩🏻🍳 How to Make Guiso de Mandioca
Note: Full instructions are provided in the recipe card below.
1. Heat oil in a pot over high heat.
2. Add beef, season with salt and pepper, and brown for 15 minutes.
3. Add tomatoes, onions, garlic, bell peppers, and bouillon; cook until softened, about 10 minutes.
4. Stir in tomato paste and sugar, cooking for 2 minutes.
5. Add water and yuca; bring to a boil, then simmer for 10 minutes.
6. Adjust seasoning, stir in green onion and parsley, and serve.
🫙 Storage, Make Ahead, & Freezing
- Storage: Store leftover guiso de mandioca in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over low heat or in the microwave until warmed through.
- Make Ahead: Prepare the stew up to 1 day in advance. Let it cool completely before refrigerating. Reheat gently before serving, adding a splash of water if needed to maintain the desired consistency.
- Freezing: I don’t recommend freezing as it tastes best fresh.
📝 Camila's Tips & Variations
- You can use fresh, frozen, or leftover yuca. I personally like using yuca cooked the day before—it holds its shape better and is easier to work with. Just cook it until tender, let it cool, remove the fibrous core, and cut it into cubes.
- Searing the beef is key to building a rich, deep flavor. Take your time to brown it well on all sides before adding the other ingredients.
- If the stew becomes too thick while cooking, add a bit of water to adjust the consistency and keep it stew-like.
🛠️ Frequently Asked Questions
My yuca is falling apart—what went wrong?
Overcooked yuca can become too soft. To prevent this, cook it just until tender, cool it, and use the next day if possible for better texture.
The beef is tough—how can I fix it?
If the beef feels tough, it likely hasn’t cooked long enough. To avoid this next time, add an extra cup of water when adding liquid to the pot, but wait to add the yuca. Bring the stew to a boil, then simmer uncovered until the beef is tender to your liking. Once the beef is tender, add the yuca and cook until the stew thickens. If the stew becomes too thick, add more water as needed to maintain a stew-like consistency. Alternatively, you can continue cooking the stew as is, but keep in mind that the yuca may become mushy.
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📖 Recipe
Guiso de Mandioca
Ingredients
- 1 kg cooked yuca (also known as cassava), cooked, cooled, core removed, and cut into cubes
- 1 kg beef , cut into cubes (use 500 g if you prefer less meaty)
- 5 Roma tomatoes , chopped
- 1 medium yellow onion , chopped
- 1 green bell pepper (or any color), chopped
- 1 red bell pepper , chopped
- 5 garlic cloves , minced
- 2 tablespoons tomato paste
- 1 teaspoon sea salt or kosher salt
- 2 to 3 teaspoons granulated sugar , optional, to balance the flavors
- ½ teaspoon ground black pepper
- 3 tablespoons beef bouillon (Knorr granulated)
- 2 tablespoons olive oil
- 7 cups water (approximately 1.6 liters)
- 3 green onions , chopped (to taste)
- ¼ cup parsley , chopped (to taste)
Instructions
- Heat the oil in a large nonstick pot over high heat until shimmering. Add the beef cubes, season with 1 teaspoon sea salt and ½ teaspoon ground black pepper, and cook, stirring occasionally, until well browned, about 15 minutes.
- Add the fresh tomatoes, onions, garlic, bell peppers, and beef bouillon to the pot. Cook over medium-high heat, stirring frequently, until the vegetables soften, about 10 to 15 minutes. Reduce the heat if necessary. Stir in the tomato paste and sugar, cooking for 2 minutes.
- Add water and yuca, then bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, until the stew thickens slightly about 10 to 15 minutes.
- Taste and adjust the seasoning with salt and pepper, if needed. Stir in the green onion and parsley just before serving.
Notes
- Storage: Store leftover guiso de mandioca in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over low heat or in the microwave until warmed through.
- Make Ahead: Prepare the stew up to 1 day in advance. Let it cool completely before refrigerating. Reheat gently before serving, adding a splash of water if needed to maintain the desired consistency.
- Freezing: I don’t recommend freezing as it tastes best fresh.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
