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Puchero Paraguayo

Name: Puchero Paraguayo
Prep time: 30 min
Cook time: 150 min
Yield: 8
Ingredients: 2 lbs beef chuck or shank, cut into large chunks; 1/2 lb beef short ribs; 2 fresh chorizos (substitute: 2 Italian sausages); 1/4 lb bacon, in one piece; 2 lbs mandioca (cassava/yuca), peeled and cut in chunks (substitute: 3 potatoes); 1/2 small pumpkin or butternut squash, peeled and cubed; 2 sweet potatoes, peeled and chunked; 3 carrots, cut in thick rounds; 2 ears of corn, cut in half; 1/4 head of cabbage, cut in wedges; 1 onion, quartered; 3 cloves garlic, crushed; 1 bay leaf; 1 tbsp salt

A big, generous stew of beef, chorizo, corn, and mandioca simmered for hours — the Paraguayan version of the great one-pot meal that feeds a whole family.

⏱ 30 minPrep time

🔥 2 hr 30 minCook time

🍽 8Servings

🏷 Paraguayan KitchenCategory

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Puchero is the Paraguayan Sunday pot: beef and chorizo simmered with pumpkin, sweet potato, corn, and mandioca until the broth turns golden and the house fills with steam. It’s served in two acts — the fragrant broth first, then the tender meat and vegetables — and it’s the meal you want after a long week.

One pot, two courses, and a house full of steam

The long, patient simmer gives the beef a buttery softness while pumpkin and sweet potato melt into the golden broth, gently sweetening it. The mandioca stays firm and starchy, the corn bursts with juice, and the chorizo perfumes everything it touches.

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Step by stepInstructions

Put the beef, ribs, chorizos, bacon, onion, garlic, bay leaf, and salt in a large pot and cover with cold water by 2 inches.
Bring to a boil, skim the foam, then reduce the heat to low and simmer partially covered for 1 hour.
Add the mandioca, pumpkin, sweet potatoes, carrots, and corn, and simmer for 40 minutes more.
Add the cabbage wedges and simmer 20 minutes more, until the meat is fork-tender and the vegetables are soft but intact.
Lift the meat and vegetables onto a platter and keep warm; skim the broth.
Serve the broth first, ladled over steamed white rice, then the meats and vegetables with the sliced chorizo and a drizzle of olive oil.
Finish with a sprinkle of parsley if you like and serve everything hot.

💡 Chef tips & storage

Skim the pot early for a clean, clear broth. Puchero tastes even better the next day — keep it 3 days refrigerated and reheat gently so the vegetables hold their shape.

Recipe details

Prep30 min

Cook2 hr 30 min

Servings8

CategoryParaguayan Kitchen

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Puchero Paraguayo

One pot, two courses, and a house full of steam

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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Puchero Paraguayo

One pot, two courses, and a house full of steam

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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