Easy Beef bone soup
Regarding comfort food, Puchero is about as good as it gets. Beef bone soup has been a mainstay in Paraguayan cuisine for centuries. It can be made with any meat and vegetables but is most commonly made with beef bones, tomatoes, carrots, onions, bell pepper, and garlic.
Ingredients
- 2 packages Beef Crosscut Hind Shank or Beef marrow bones such as Rumba Meats cut into chunks
- 1 package Beef Oxtails such as Rumba Meats
- 2 lb beef chuck riblets or beef short ribs
- 2 large onions , finely chopped
- 6 large cloves of garlic , finely chopped
- 4 large carrots , peeled and cut into chunks
- 16 oz red radishes , cut in half
- 1 small acorn squash (about 3 ½ pounds), peeled, seeded, and cut into 1-inch chunks
- 4 large tomatoes , chopped
- 1 large Poblano pepper or any bell pepper , chopped
- 1 large sweet potato , peeled and cut into quarters
- 2 large red or white potatoes , cut into quarters (leave the skin on)
- 3-½ Tablespoons Knorr Beef Flavor Bouillon , adjust to taste
- kosher salt to taste
- ½ teaspoon Ground black pepper adjust to taste
- ½ teaspoon red paper flakes adjust to taste
- 3 dried red chili pepper , whole (optional)
- 4 Ears of Corn , Cut into 2" Pieces or 340g/12 oz frozen corn
- 1 bunch of cilantro or Italian parsley , chopped
- 1 bunch green onion , chopped
- 15 cups water
Instructions
- In a large stockpot over medium-high heat. Combine the meats, beef bouillon, onions, poblano pepper, tomatoes, garlic, dried red chili, black pepper, and red pepper flakes. Bring to a boil, occasionally stirring, until the vegetables are somewhat tender, about 15 minutes.
- Add water and raise the heat and bring it to a boil. Cover and boil on medium-high heat for 30 minutes, stirring occasionally.
- Uncover and add the sweet potato, red potatoes, radish, corn, and squash, stir and continue simmering over low until the meat and vegetables are tender. The soup reaches a rich consistency for another 30 to 45 minutes.
- Once the beef soup is finished, stir in the chopped cilantro and green onion. Taste and adjust the season with salt and pepper, if needed. Skim grease from the top.
- To serve, ladle the Puchero into bowls, sprinkle with extra chopped cilantro or parsley, and serve with cooked yuca or a slice of crusty bread and a wedge of lime. Enjoy our Delicious Puchero!!!
Notes
How to Store & Re-Heat
- To store: Puchero Paraguayo can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months, but it's best to freeze it in a freezer-safe container.
- To reheat: To re-heat Puchero Paraguayo, simply place it in a pot on the stove over medium heat and stir occasionally until it's heated through. You can also reheat it in the microwave. When re-heating Puchero Paraguayo, be sure to stir it occasionally to prevent it from burning and to ensure that it heats evenly. If the broth is too thick, you can add a bit of water or broth to thin it out.
Make-Ahead
Puchero can be made ahead of time and stored in the refrigerator or freezer for later use. To make ahead, let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, reheat the soup on the stovetop over medium heat until heated through. If the soup is too thick, add a little water to thin it out. Puchero can also be stored in individual portions for easy reheating later on. Simply portion the soup into individual containers, let them cool completely, and then freeze them for up to 3 months. When ready to serve, reheat the individual portions in the microwave or on the stovetop until heated through.
Nutrition Facts
Easy Beef bone soup
Amount per Serving
Calories
217
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
33
mg
11
%
Sodium
303
mg
13
%
Potassium
973
mg
28
%
Carbohydrates
28
g
9
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
14
g
28
%
Vitamin A
6794
IU
136
%
Vitamin C
48
mg
58
%
Calcium
63
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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