Beef, tomato and corn stew

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

Tomatican

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

Americas
Chile
Main course
Gluten-free

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.

Energy 462kcal/1952kJ; Protein 25g; Carbohydrate 70g, of which sugars 14g; Fat 11g, of which saturates 3g; Cholesterol 38mg; Calcium 51mg; Fibre 11g; Sodium 297mg