Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil
- 1.25 lb (570 g) beef chuck, 1-inch cubes, or 1 lb (450 g) leftover asado meat, trimmed
- 1 large onion, diced; 1 small red bell pepper, diced; 4 garlic cloves, minced
- 1 can (14 oz/400 g) crushed tomatoes + 1 tbsp tomato paste
- 6 cups (1.4 L) beef stock
- 2 tsp smoked pimentón (paprika) + 1 tsp sweet paprika
- 1 tsp dried oregano; 1/2 tsp ground cumin; 2 bay leaves
- 2 medium potatoes (about 14 oz/400 g), 1/2-inch dice; 2 medium carrots (200 g), sliced
- 7 oz (200 g) short pasta (elbows/mostacholes); 1/4 cup (50 g) white rice
- 1 cup (140 g) frozen peas
- Salt and black pepper
- To finish: 1/4 cup chopped parsley, 2 scallions, 1 tbsp olive oil + 1/2 tsp smoked paprika (optional)
Do This
- 1. Prep all veg; dice meat (skip browning if using leftover asado).
- 2. Brown raw beef in 2 tbsp oil over medium-high, 8 minutes; set aside.
- 3. Sofrito: sauté onion, bell pepper 5 minutes; add garlic 1 minute.
- 4. Stir in tomato paste, paprikas, oregano, cumin; deglaze with 6 cups stock and add crushed tomatoes, bay leaves (and meat).
- 5. Simmer at a gentle bubble (185–203°F / 85–95°C): 30 minutes for raw beef; 15 minutes for leftover asado.
- 6. Add potatoes and carrots 12 minutes, then pasta and rice 10 minutes; stir often.
- 7. Add peas 3 minutes, rest off heat 5 minutes. Finish with parsley, scallions, and paprika oil; season to taste.
Why You’ll Love This Recipe
- Deep, smoky pimentón–tomato broth that clings to the spoon and warms you through.
- Practical and budget-friendly: a perfect way to transform leftover asado into a hearty meal.
- Balanced comfort: tender beef, soft potatoes, sweet carrots, bright peas, plus pasta and a handful of rice for body.
- One pot, straightforward steps, and dependable results for busy weeknights or lazy weekends.
Grocery List
- Produce: 1 large onion, 1 small red bell pepper, 4 garlic cloves, 2 medium potatoes, 2 medium carrots, 1 bunch parsley, 2 scallions
- Dairy: None (optional: grated hard cheese for serving)
- Pantry: Olive oil, beef chuck or leftover asado, crushed tomatoes (14 oz/400 g), tomato paste, beef stock, short pasta (200 g), white rice, frozen peas, smoked paprika (pimentón ahumado), sweet paprika, dried oregano, ground cumin, bay leaves, salt, black pepper
Full Ingredients
Meat
- 1.25 lb (570 g) beef chuck or stewing beef, cut into 1-inch (2.5 cm) cubes or 1 lb (450 g) cooked leftover asado meat, trimmed of bone and excess fat, cubed or torn
Smoky Tomato Broth
- 2 tbsp olive oil (for searing and sautéing)
- 1 large onion (about 8 oz/220 g), small dice
- 1 small red bell pepper (about 4 oz/120 g), small dice
- 4 garlic cloves (about 16 g), minced
- 1 can (14 oz/400 g) crushed tomatoes
- 1 tbsp tomato paste
- 6 cups (1.4 L) beef stock
- 2 tsp smoked pimentón (paprika)
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 2 bay leaves
- 2 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- Optional: 1/4 cup (60 ml) dry red wine for deglazing
Vegetables and Starches
- 2 medium potatoes (about 14 oz/400 g), peeled and 1/2-inch (1.3 cm) dice
- 2 medium carrots (about 7 oz/200 g), peeled and 1/4-inch (6 mm) slices
- 7 oz (200 g) short pasta (elbows, mostacholes, tubetti, or ditalini)
- 1/4 cup (50 g) white rice (medium or long grain)
- 1 cup (140 g) frozen peas (no need to thaw)
Finish & Garnish
- 1/4 cup (10 g) chopped fresh parsley
- 2 scallions (spring onions), thinly sliced
- Optional smoky oil: 1 tbsp olive oil warmed with 1/2 tsp smoked pimentón
- Optional at the table: crusty bread; grated hard cheese (Reggianito or Parmesan)
Step-by-Step Instructions
Step 1: Prep the meat and vegetables
Trim and cube the beef chuck into 1-inch (2.5 cm) pieces. If using leftover asado, remove bone and large fat pockets, then cube or tear into bite-size pieces. Dice the onion and bell pepper, mince the garlic, peel and dice the potatoes, and slice the carrots. Measure the pasta, rice, peas, spices, and stock so everything is ready to go.
Step 2: Brown the beef (skip if using leftover asado)
Heat 1 tbsp olive oil in a heavy pot or Dutch oven over medium-high heat until shimmering. Pat the beef dry and season with 1 tsp salt and a pinch of pepper. Brown in two batches, 3–4 minutes per side (about 8 minutes total). Transfer browned beef to a bowl. If using leftover asado, skip this step and add the meat in Step 4.
Step 3: Build the sofrito
Lower heat to medium and add the remaining 1 tbsp olive oil. Sauté onion and bell pepper with 1/2 tsp salt until tender and lightly golden, 5 minutes. Add garlic and cook 1 minute until fragrant. Stir in tomato paste, smoked paprika, sweet paprika, oregano, and cumin; cook 45–60 seconds to bloom the spices, stirring constantly so nothing scorches.
Step 4: Add liquids and meat; bring to a gentle simmer
Deglaze with red wine (if using), scraping up any browned bits, 30 seconds. Add beef stock, crushed tomatoes, bay leaves, remaining salt, and pepper. Return the browned beef to the pot (or add the leftover asado now). Bring to a boil, then immediately reduce to a gentle simmer at 185–203°F (85–95°C). For raw beef, simmer 30 minutes partially covered. For leftover asado, simmer 15 minutes to meld flavors. Stir occasionally.
Step 5: Add potatoes and carrots
Stir in the diced potatoes and sliced carrots. Maintain the gentle simmer (185–203°F / 85–95°C) and cook 12 minutes, uncovered. This timing softens the vegetables without letting them fall apart.
Step 6: Add short pasta, a handful of rice, and peas
Add the pasta and rice; stir well and keep the stew at a lively simmer. Cook 10 minutes, stirring every 2–3 minutes so the starches do not stick to the bottom. Add the peas during the last 3 minutes. The broth should be thick and glossy, coating the spoon; if it gets too tight, splash in a bit more stock or hot water to loosen.
Step 7: Rest, taste, and finish
Turn off the heat and let the guiso rest 5 minutes so the pasta and rice finish hydrating and the broth thickens. Remove bay leaves. Taste and adjust with salt and pepper. Stir in chopped parsley and scallions. For a smoky finish, drizzle the warm paprika oil over each bowl. Serve hot with crusty bread.
Pro Tips
- Simmer, don’t boil: keeping the stew at 185–203°F (85–95°C) yields tender beef and prevents overcooking the pasta and rice.
- Bloom the paprikas: that quick fry in oil unlocks the smoky aroma that defines guiso carrero.
- Starch balance: the small amount of rice helps thicken the broth while pasta brings body—stir frequently for even cooking.
- Leftover asado advantage: charred edges add depth; add it later (Step 4) so it stays tender.
- Make it cling: if the broth is thin at the end, simmer 2–3 minutes uncovered; if too thick, loosen with hot stock 1/4 cup at a time.
Variations
- Chorizo boost: sauté 6 oz (170 g) sliced Argentine chorizo with the sofrito for a smokier, richer stew.
- Pumpkin twist: add 1 cup (150 g) 1/2-inch diced pumpkin or butternut squash with the potatoes for sweetness and extra silkiness.
- Spicy style: add 1/4–1/2 tsp red pepper flakes with the paprikas or finish with a spoon of chimichurri for heat and herbal punch.
Storage & Make-Ahead
Cool completely, then refrigerate in an airtight container for up to 4 days. The pasta and rice will continue to absorb liquid; reheat gently on the stovetop with extra stock or water (about 1/2–1 cup per quart) until loose and steamy. Freeze for up to 2 months; thaw overnight in the fridge and reheat as above. For best texture, if you plan to make ahead, cook the stew through Step 5, cool, and add the pasta, rice, and peas when reheating to serve.
Nutrition (per serving)
Approximate: 540 kcal; 28 g protein; 58 g carbohydrates; 20 g fat; 7 g fiber; 980 mg sodium. Values will vary with exact ingredients and seasoning.
