Name: Beef, tomato and corn stew (Tomatican)
Yield: Serves 4
Cuisine: Chilean
Ingredients: 250 g/9 oz fillet steak (beef tenderloin); 4 corn on the cob; 2 onions, finely chopped; salt and black pepper; 15 ml/1 tbsp vegetable oil; 475 ml/16 fl oz/2 cups of vegetable stock or tomato juice; 4 large potatoes, peeled and quartered; chopped fresh parsley, to garnish; 15 ml/1 tbsp smoked paprika; a pinch of fresh oregano; 6 ripe tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

This Creole-style stew is made from juicy ripe tomatoes, fillet steak and onion, and perfectly showcases the tradition of combining cooking traditions introduced by the Spanish conquistadors with ingredients found in pre-colonial recipes.

Ingredients

250 g/9 oz fillet steak (beef tenderloin)
15 ml/1

Method

Cut the steak into 1cm/½in cubes. Heat the oil in a pan over a medium heat, then add the steak and cook for 6 minutes to brown.
Add the chopped onions to the pan. Cook for 5 minutes. Add the smoked paprika and stir to mix. Cook for 2 more minutes.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of