The Paraguayan Bifé Koygua is a delicious and hearty stew with tender steak and vegetables in a rich, flavorful broth, then topped off with eggs for added protein.
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It's the perfect comfort food for a chilly evening and easy enough to make on a busy weeknight. To complete the dish, serve it over Reviro Paraguayo, White Rice, or with Tortilla Paraguaya for a satisfying meal that the whole family will love. 😋
Ingredients You'll Need
Note: See the recipe card for quantities.
- Beef steaks: I recommend slicing them about ¼-inch thick, though you can cut them thinner or thicker. You can use round, bottom round, top round, or any cut you prefer. Just keep in mind that tougher or thicker cuts will need a longer cooking time to become tender.
- Yellow onion: Slice evenly for uniform cooking; substitute with white, red, or sweet onion.
- Bell peppers (poblano, red, yellow): Add sweetness and depth; substitute with any bell pepper. I like to use all three colors when I have them, but using just one color-or even one large pepper instead of three-still turns out delicious. And if you don't like bell peppers, you can omit them entirely and add more onion, similar to a bife encebollado.
- Roma tomatoes: Fresh acidity for the broth; substitute with 2 tablespoon tomato sauce or ¼ cup canned tomatoes.
- Garlic cloves: Slice thin so they melt into the broth; substitute with ½ teaspoon garlic powder.
- Knorr beef bouillon: Builds instant flavor; substitute with beef broth, Better Than Bouillon, or chicken bouillon.
- Potatoes: Slice ¼-inch for even cooking; substitute with Yukon Gold, red potatoes, or any starchy potato.
- Eggs: Crack on top and steam until whites set; substitute by reducing or omitting if preferred.
- Green onions + cilantro/parsley: Add freshness at the end; substitute with only cilantro, only parsley, or chives.
- Olive oil or neutral oil: Helps sear beef properly; substitute with avocado, canola, or vegetable oil.
How to Make Bife koygua
Note: The full instructions are provided in the recipe card below.
Heat oil in a large 14-inch nonstick wok or pan with high sides over medium-high heat. Spread the steak to the bottom of the pan; sprinkle the beef bouillon, ground black pepper, and red pepper flakes.
Scatter the garlic, peppers, onions, and tomatoes. Cover the pan and cook until the vegetables are tender, occasionally stirring for about 15 minutes.
Uncover, add the potatoes, and add the hot water. (Make sure the potatoes are immersed in the broth). Bring the mixture to a boil, then reduce the heat and simmer for 20 to 30 minutes, or until the potatoes are tender and the stew has slightly thickened. If the stew starts to dry out, add more water to maintain the saucy consistency.
Taste and adjust the season with more beef bouillon or kosher salt if needed. Stir in the chopped cilantro and green onion if using. Crack each egg into a small bowl, then pour it directly over the stew, spacing the eggs evenly.
Reduce the heat to low, cover the pot, and cook the eggs for 3-5 minutes, or until the whites are set but the yolks are still runny. Cooking time may vary depending on your preferred egg doneness.
Carefully spoon the stew into bowls, and include an egg in each serving. Serve the Bifé Koygua over white rice, or with cooked Mandioca or Tortilla.
Hint: Crack each egg into a small bowl first, then add it to the stew. This helps prevent a bad egg from ruining the entire dish.
Storage, Make Ahead, & Freezing
Storage: Store leftover Bife Koygua in an airtight container in the refrigerator for up to 3 days.
Make Ahead: You can prepare the stew up to 1 day in advance. The flavors deepen overnight, making this a great make-ahead dish.
Freezing: Not recommended. This dish is best enjoyed fresh.
Camila's Tips & Variations
- The easiest Paraguayan stew: Bife Koygua is one of the easiest Paraguayan dishes you can make-simply add all the ingredients to the pan and cook until the meat is tender. Just make sure to maintain the saucy consistency by adding water as needed.
- Slice the beef thin: Cutting the meat about ¼-inch thick helps it cook quickly and stay tender. Thicker or tougher cuts will just need a bit extra simmering time.
- Keep it saucy: Bife Koygua should have a juicy, saucy consistency. Add water as needed if the stew begins to dry out.
- Bell peppers & potatoes are optional: The peppers add sweetness and depth, but you can use just one, all three, or omit them entirely. If you don't like potatoes, you can leave them out.
- Eggs your way: Steam the eggs just until the whites set for runny yolks, or cook them longer for firmer yolks. I recommend cracking each egg into a small bowl first so you don't risk a bad egg ruining the whole stew. Then gently pour it over the top and use a spoon to ladle some hot broth over the eggs to help the tops set softly and evenly.
- Boost the flavor: Traditional Paraguayan bife koygua is seasoned simply with salt, but I like adding a bit of Knorr beef bouillon for extra richness in the broth. If you prefer, you can keep it classic with just salt or replace the bouillon with beef stock or broth.
- Make it spicier: Paraguayans typically don't eat very spicy food, but in our home, we love adding a little heat-so I always include red pepper flakes. For an even spicier Bife Koygua, add extra red pepper flakes, a fresh jalapeño, or a serrano pepper.
Frequently Asked Questions
What cut of beef is best for Bife Koygua?
Round, bottom round, and top round are the most common choices for Bife Koygua, but any thin steak will work. I recommend slicing the beef about ¼-inch thick so it cooks quickly and stays tender. Tougher cuts may simply need a little extra simmering to soften.
Should Bife Koygua be saucy or dry?
Bife Koygua should always have a juicy, saucy consistency. Add more water as needed if the stew begins to dry out.
Can I make Bife Koygua without bell peppers?
Yes. Bell peppers add sweetness and color, but you can use just one, all three, or omit them completely. If you skip the peppers, add more onions for a bife encebollado-style flavor.
Can I skip the potatoes?
Absolutely. Potatoes are traditional, but if you don't like them, you can simply leave them out, and the stew will still be delicious. I personally like to add potatoes because they make the dish more filling-especially with all the boys in my house! 🙂
Do the eggs have to be runny?
No. You can steam the eggs until the whites are set for runny yolks or cook them longer for firm yolks. Adjust based on your preference.
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Recipe
Easy Bifé Koygua
Equipment
Ingredients
- 1 kg top round beef steaks , thin-cut
- 1 large yellow onion , cut in half and into ¼ inch thick slices
- 1 Poblanos Pepper or green bell pepper , cut in half and into ¼ inch thick slices
- 1 Red bell pepper , cut in half and into ¼ inch thick slices
- 1 yellow pepper , cut in half and into ¼ inch thick slices
- 3 fresh Roma Tomatoes , cut in half and into ¼ inch thick slices or 2 tablespoons tomato sauce
- 3 Garlic cloves , thinly sliced
- 2 tablespoons Knorr beef flavor bouillon , adjust to taste
- 3 cups hot water
- ½ teaspoon red pepper flakes , adjust to taste
- ½ teaspoon ground black pepper , adjust to taste
- 1 teaspoon cumin , optional
- Kosher salt , to taste
- 3 small russet potatoes or any potatoes , peeled and cut in half, then cut into ¼ inch thick slices
- 8 large eggs , or as needed
- 3 Tablespoons olive oil or any neutral oil
- 4 green onion , chopped
- 1 small bunch Cilantro leaves or Italian parsley , chopped
Instructions
- Heat oil in a large 14-inch nonstick wok or pan with high sides over medium-high heat. Spread the steak to the bottom of the pan; sprinkle the beef bouillon, ground black pepper, and red pepper flakes.
- Scatter the garlic, peppers, onions, and tomatoes. Cover the pan and cook until the vegetables are tender, occasionally stirring for about 15 minutes.
- Uncover, add the potatoes, and add the hot water. (Make sure the potatoes are immersed in the broth.) Bring the mixture to a boil, then reduce the heat and simmer for 20 to 30 minutes, or until the potatoes are tender and the stew has slightly thickened.
- If the stew starts to dry out, add more water to maintain the saucy consistency. Taste and adjust the season with more beef bouillon or kosher salt if needed. Stir in the chopped cilantro and green onion if using.
- Crack each egg into a small bowl, then pour it directly over the stew, spacing the eggs evenly. Reduce the heat to low, cover the pot, and let the eggs cook for 3-5 minutes, or until the whites are set but the yolks are still runny.
- Cooking time may vary depending on your preferred egg doneness. Carefully spoon the stew into bowls and make sure to include some eggs in each serving. Serve the Bifé Koygua over white rice and a side of cooked yuca.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
