This recipe for Beef Puchero is a Spanish influenced dish. ‘Puchero’ means ‘stew pot’ in Spanish and is a popular dish in South American countries. This particular stew pot recipe has flavorful influences from the area near the Argentina and Uruguay border, as well as a a little bit of Louisiana Creole. Once you’ve tried this with Beef Osso Buco, you may be hooked, but you can also substitute lamb, pork, or chicken.
On a cool fall evening or deep in the midst of winter, put this meaty Creole Puchero on the stove for a savory sensation that will bring the house alive with the aroma of South American cuisine.
Recipe Author: Russ Crandall/The Domestic Man
USWM Shopping List: Beef Osso Buco, Ghee, Chicken Broth, Pork Bacon
Servings: 6
Time: 1-2.5 hrs
Ingredients
Creole seasoning:
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1 tbsp ghee
- 3 osso buco beef shanks (~3 lbs total)
- 1 medium onion, coarsely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups chicken broth
- 1 tsp apple cider vinegar
- 4 medium golden (waxy) potatoes, cut into bite-sized chunks
- 1 acorn squash, peeled, seeded, and cut into bite-sized chunks
- 3 carrots, peeled and cut into bite-sized chunks
- 2 stalks celery, cut into bite-sized chunks
- 6oz bacon, coarsely chopped
- 2 fully-cooked andouille sausages, sliced
- salt and pepper to taste
- 1 handful fresh parsley, coarsely chopped
Directions For Creole Beef Puchero
1. Combine the Creole seasoning ingredients and set aside. Warm the ghee in a dutch oven over medium heat until shimmering, about 2 minutes. Slice one of the osso buco shanks in half along the bone (one half will have the bone, the other half will have most of the meat). Add one of the shanks plus half of another shank, then brown them on both sides, about 4 minutes per side, then transfer to a plate. Repeat with the other shank and half, then transfer to the plate. Add the chopped onion and sauté until softened, about 4 minutes, then add the garlic, tomato paste, and Creole seasoning. Sauté until aromatic, about 1 minute, then add the broth and vinegar and stir to combine. Return the shanks and any accumulated juices to the dutch oven; you should have enough liquid to reach halfway up the shanks, if not more; if needed, add more broth. Cover and set to reduce heat to med/low and simmer until the meat is tender, about 2 hours (check for tenderness after 90 minutes). Reduce heat as needed to maintain a gentle simmer.
2. As the beef is almost finished cooking, cut and prepare your veggies, and cook the bacon until crispy, and brown the sausages (use a bit of bacon grease when browning them); set everything aside. Once finished, fish out the beef and bones with some tongs. Spoon out the marrow and enjoy it as you finish the recipe – we spread it onto rice crackers to munch on as we cooked. Slice the rest of the meat into bite-sized pieces. Add the potatoes and squash and simmer uncovered for 10 minutes, then add the carrots and simmer for another 5 minutes, then add the celery and simmer for 5 more minutes. Add the beef and sausage to the pot, then taste and add salt and pepper if needed. Serve garnished with bacon pieces and chopped parsley.
** Double (Triple!) the Creole seasoning for other creations – it’s especially great with seafood.
Russ has prepared this same beef puchero recipe for the Instant Pot. If you’d like that version, it can be found at The Domestic Man.
ABOUT THE AUTHOR:
A hearty US Wellness thank you goes out to Russ Crandall, The Domestic Man. At his blog, you’ll find gluten-free and Paleo-friendly recipes. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.
Russ released his debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, in February 2014, and his second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015.
