Bogotano stew is a traditional recipe from Colombia, particularly from the city of Bogotá, which lends its name to the dish. This hearty stew is made with tender veal, vibrant vegetables, and a unique blend of spices, creating a dish packed with flavor and a wonderfully unique aroma. The long cooking time ensures the veal becomes tender and the flavors meld beautifully. Perfect for a comforting meal, this stew is a true taste of Bogotá.
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Cut the veal into cubes and fry them in a pan with the oil heated until very hot.
Transfer the fried meat to a pot or casserole dish.
Add the onions, sliced into rings, sprinkle with turmeric, and pour in a bit of broth to deglaze the pan.
Cook everything together for 10 minutes.
Stir in the tomato purée and the remaining broth.
Cover the pot and cook over low heat for 30 minutes.
Peel the potatoes and carrots, cut them into small cubes, and add them to the pot.
Continue cooking for another 30 minutes.
Add the corn kernels and peas to the pot.
Season with salt, pepper, a pinch of sugar, oregano, and the apple cider vinegar.
Cook for just 5 more minutes.
For a richer flavor, you can marinate the veal in apple cider vinegar and spices for a few hours before cooking.
If you prefer a thicker stew, mash a few of the cooked potatoes into the broth before serving.
Use fresh vegetables for the best flavor, but frozen peas and corn can be a convenient alternative.
Can I use a different cut of veal?
Yes, while shoulder cut is preferred, other cuts of veal can also be used as the long cooking time ensures the meat becomes tender.
Can I substitute the beef broth?
Yes, you can use chicken broth or vegetable broth as a substitute, but it may slightly alter the flavor.
Can I make this stew ahead of time?
Yes, this stew can be made ahead of time and reheated. The flavors often deepen and improve after resting.
What can I serve with Bogotano stew?
Bogotano stew is often served with white rice or crusty bread to soak up the flavorful broth.
Can I make this stew vegetarian?
While the traditional recipe uses veal, you can substitute the meat with hearty vegetables like mushrooms or jackfruit and use vegetable broth for a vegetarian version.
