Beef Stew (Paraguayan Bife Koygua)

Bife Koygua is a Paraguayan beef stew that is loved throughout the country. There is often a big pot brewing as part of their famous asado’s. This is a perfect example of how simple ingredients speak volumes. The egg on top is simple delicious and an integral part of this stew. It cooks up in a hurry so it can be made for both a special occasion or weeknight meal. The ingredients in this stew are readily available. Although this bife koygua stew has potatoes in it, it is often served with a side of mandioca as well. In Paraguay they really do eat mandioca with nearly every meal. Mandioca is also known as cassava or yuca. If you would like to make this plant paradox compliant simply use cassava instead of potato, eliminate the peppers unless they are seeded and skinned, use grass fed beef of course and avocado oil instead of sunflower. The beef industry in Paraguay was recently given the green light to sell to US and EU markets after several setbacks due to the nasty foot-and-mouth disease. This development will be very good for the country’s beef industry that is important for the economy there.

2 Tbsp. sunflower oil
1 lb sirloin steak
1 onion, cut into strips
1 clove garlic, minced
½ red pepper, cut into strips
½ green pepper, cut into strips
1 potato, thinly sliced
1 bay leaf
1 pinch oregano
1 Tbsp. fresh parsley, chopped
2 eggs

In a stock pot, lightly sear the meat in hot oil.

Add the onion, the garlic, the peppers and sauté for a few seconds.

Place potatoes, bay leaves, oregano and salt in the preparation. Add hot water to cover the potatoes and a little more. Cook until the potatoes are al dente.

Crack the eggs in the preparation, immersed in the cooking juice and cook for a few more minutes until desired doneness.

When removing, sprinkle with chopped parsley.

Serve warm.

Makes 2 servings.