Creole Spring Stew (guiso criollo)

Creole Spring Stew (guiso Criollo)

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Lynn Clay


I translated this from Spanish to English, I was not able to decipher all the measurement words so let me know if something is off.


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20 Min
1 Hr
Stove Top


  • 2 1/4 lb
    skirt steak, but into cubes
  • 1 tsp
    each salt and pepper
  • 4 Tbsp
    canola oil
  • 1 1/3 c
  • 2
    carrots, cut into slices
  • 2
    onions, cut into chunks
  • 2
    red bell peppers, cut into chunks
  • 1
    zucchini, cut into chunks
  • 6
    potatoes, cut into chunks
  • 2 clove
    garlic, minced
  • 3/4 c
    red wine
  • 4 1/4 c
    beef broth
  • ·
    ground chili pepper, to taste
  • ·
    salt and pepper, to taste
  • 1 Tbsp
  • 2 2/3 c
    mushrooms, cut into bite sized pieces

How to Make Creole Spring Stew (guiso criollo)


  1. Mix flour with salt and pepper in shallow container.
  2. Add meat cubes and mix until completed covered with flour mixture.
  3. Heat oil on medium in large pan. Brown meat cubes on all sides.
  4. Add the carrots, onions, squash, and bell peppers
  5. Add garlic and potatoes.
  6. Add the red wine and broth to cover everything.
  7. Season with chili powder, salt, and pepper
  8. Let simmer over medium heat for approx. 1 hour. Check to make sure meat and vegetables are done to your liking.
  9. Just before serving add the mushrooms.

Printable Recipe Card

About Creole Spring Stew (guiso criollo)

Course/Dish: Beef
Main Ingredient: Vegetable
Regional Style: Latin American

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