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Home Gastronomy Stew carrero, the popular stew of the village of Chaqueño

Stew carrero, the popular stew of the village of Chaqueño

Gastronomy is the first presentation credential for many cultures. The carrero stew is a culinary and historical proposal.

El guiso carrero

Chaco is a province that speaks through its nature, its native and Creole culture, but also does it through  food . The carrero stew is a typical dish of  Chaqueño   culinary art  . The name of the dish has an ancient origin, for its preparation the old black three-legged pots were used. They were made of iron and, to move them, they hung them on the back of the cars and the movement made them sound.

This colonial custom is still valid today, not necessarily with an iron pot, but it does in preparation. To enjoy a carrero stew you will need the following ingredients.


  • 500 g roos beef
  • 400 g of stew noodles, also known as “coditos”
  • 2 onions
  • 1 green onion or chives
  • 1 red bell
  • 2 corns or corn grains
  • 1 carrot
  • 3 potatoes
  • 300 g squash or auyama
  • 4 tablespoons tomato sauce
  • Vegetable broth
  • 1 tablespoon ground paprika
  • Oil, oregano and salt to taste
  • Bay leaf

Preparation of the carrero stew

  1. Heat oil in the pot, add the meat cut into pieces and brown it well.
  2. Fry the onions until they become almost transparent. Chop and add the green onion and the bell in the form of julienne, that is, cut like sticks. Add golden meat and carrots cut into slices. Tomato sauce and vegetable broth are added. It is cooked on low heat for 30 minutes, it should always be stirred with wooden spoon.
  3. Then you can add potatoes, squash or auyama and corn. If the pot seems to be very dry, add more broth. It is cooked on low heat for 10 more minutes. Finally add the coditos noodles and salt to taste.
  4. The carrero stew is almost finished, it only needs to add ground paprika, bay leaves and oregano. Once the noodles are cooked, it is served and enjoyed.

Traditional Chaco culture would recommend making carrero stew in iron pots and serve it in clay dishes. This does not influence the direct taste of the dish, but can enrich the preparation experience.

Publication Date: 27/03/2020

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