Quirky Foodster
  1. Back

Lunches

New World Potato and Meat Stew (Guisado de Papas)

sjfegan

★ ★ ★ ★ ★ (0)
4
Servings

Ingredients

  • 600g Beef or pork, cubed
  • 6 potatoes, cubed
  • 1 onion, chopped
  • 2 tbsp oil
  • 1 tsp paprika
  • 960ml (4 cups) Water or stock
  • Salt and pepper to taste

Method

  1. Heat the oil in a large pot and brown the meat on all sides.
  2. Add the onion and sauté until softened.
  3. Add the paprika and water or stock, and bring to a simmer.
  4. Cover and cook over low heat for 45 minutes until the meat is nearly tender.
  5. Add the potato and simmer for a further 20–25 minutes until everything is tender.
  6. Season with salt and pepper before serving hot.

Introduction: A hearty stew combining meat with the newly introduced potato from the Americas, reflecting one of the most transformative culinary exchanges of the era.

Cultural Background: The potato, brought back from the Andes by Spanish explorers, represented one of history’s most significant food exchanges, and its gradual adoption into European cooking, as reflected in this simple stew, would eventually transform diets across the continent.

Tips: Add the potato partway through cooking so it doesn’t overcook before the meat is tender. Simmer gently for the most tender, well-developed result.

Variations: Add a few chopped tomatoes, another New World ingredient gaining ground during this period. Adjust the paprika to taste.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over medium heat until warmed through.

Nutrition: Per serving (approx.): 380 kcal, 28 g protein, 16 g fat, 30 g carbohydrate.

FAQs:

Q: When did the potato first reach Europe?

A: Spanish explorers brought the potato back from South America in the 16th century, though its widespread adoption into European cooking took considerable time to develop.

Q: What other New World foods began appearing in European kitchens during this era?

A: Tomatoes, maize, peppers and chocolate were among the many transformative foods introduced to Europe during the Age of Exploration.

© Arscale 2026