Puchero paraguayo is the Paraguayan version of a traditional meat stew that is originally from Spain, and now prepared in several countries throughout South America and the Philippines. The name comes from the Spanish word, which means "stewpot".
- 1½ lb beef (skirt or flank steak, cut into pieces)
- 3 cloves garlic , cut in half
- 1 onion , chopped
- 1 green bell pepper , diced
- 2 carrots
- 10 oz. pumpkin , cubed
- 2 potatoes , cubed
- ½ cup rice
- 6 tablespoons olive oil
- Pressure cooker
- In a large pot, bring to a boil 10 cups (2,5l) of water with the onion, carrots and bell pepper for 15 minutes. Season with salt and pepper. Set aside.
- In a pressure cooker, heat olive oil and sauté garlic and meat over high heat, stirring constantly.
- When the meat is browned, add the reserved broth and the vegetables.
- Close the pressure cooker and cook for 45 minutes over medium-low heat.
- Rinse the rice.
- After 45 minutes of cooking, open the pressure cooker and add the rice, potatoes and pumpkin.
- Close the pressure cooker and continue cooking for 15 minutes.