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.
Did you know that Paraguay is a big exporter of soybeans, stevia, and wheat as well as beef? If you are interested in learning more be sure to check out “Our Journey to Paraguay” plus get some more authentic Paraguayan recipes.
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Bife Koygua (Paraguayan beef stew)
Bife Koygua is a super easy and delicious beef stew from Paraguay. It is easy enough for a weeknight meal but also can easily be served for a special occasion. It is yummy!
- 2 Tablespoons Sunflower Oil
- 1 lb. Sirloin steak
- 1 Onion cut into strips
- 1 Garlic clove minced
- 1/2 Red pepper cut into strips
- 1/2 Green pepper cut into strips
- 1 Potato medium thinly sliced
- 1 leaf bay Laurel
- 1 pinch Oregano
- 1 tbsp 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 (If you need to add more hot water)
When removing, sprinkle with chopped parsley.
- Serve warm