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Meat, Americas

Nicaraguan indio viejo with white rice

Indio viejo is a Nicaraguan stew made with shredded beef, simmered with tomatoes, peppers and orange juice, then thickened with cornmeal. For 4 people, it takes 2.5 hours and stays easy to make, at €3.40 per serving. The key is whisking in the cornmeal gradually for a smooth, lump free sauce.

A gentle Nicaraguan stew, shredded beef with tomatoes, peppers and orange, thickened with cornmeal.

Nicaraguan indio viejo with white rice
Total time
2 h 30
Difficulty
Easy
Cost per person
€3.40
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Indio viejo is all about gentle flavors. The beef cooks low and slow in water until it falls apart with a fork. Tomatoes and peppers build a soft, rich base, orange juice adds an unexpected hint of sweetness, and fresh mint wakes everything up at the end. Cornmeal thickens the sauce into something a bit rustic, close to a hearty mash.

This is a Sunday kind of dish, the sort you let simmer quietly while you get on with other things. Kids tend to like it because the beef is so tender and the flavor stays mild, never spicy. Mon Chou suggests it in fall and winter, when you have time to let the beef cook slowly before sitting down to eat.

The ingredients

4 people

Butcher

  • Beef chuck or blade roast 800 g

Pantry

  • Instant polenta or cornmealoften in the pantry 100 g
  • Crushed tomatoesoften in the pantry 300 g
  • Beef brothoften in the pantry 50 cl
  • Olive oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 200 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Green bell pepper 1
  • Red bell pepper 1
  • Garlic 3 cloves
  • Orange 1
  • Fresh mint 8 leaves

The step by step recipe

  1. Cook the beef in salted water with an onion until tender. 1 h 30

    Keep the cooking broth, you'll need it later.

  2. Shred the beef with two forks.

    Let it cool slightly first so you don't burn your fingers.

  3. Sauté the chopped onion, peppers and garlic in the oil, add the tomatoes and let it reduce. 12 min

    The base should be deeply fragrant, with no watery liquid left.

  4. Add the beef, the broth and the orange juice, then whisk in the cornmeal slowly over low heat. 15 min

    Stir often, cornmeal sticks to the pot quickly.

  5. Sprinkle with chopped mint and serve with white rice.

    Mint is the signature of this dish, don't skip it.

Our tips to get it right

  • Pick a well marbled chuck roast rather than a lean cut, the shredded beef will stay more moist.
  • Squeeze the orange at the last moment, the juice loses its brightness quickly once exposed to air.
  • If the sauce thickens too fast, loosen it with a splash of the reserved cooking broth rather than plain water.

The variations

  • Swap the chuck for brisket or boneless shank, the result stays just as tender.
  • For a vegetarian version, replace the beef with cooked kidney beans and use vegetable broth instead of beef broth.
  • For a quick kid friendly version, serve the shredded beef straight over the rice without waiting for the sauce to fully thicken.

What to serve it with

  • Plain white rice
  • Fresh avocado slices
  • Fried plantain on the side

Storage

Indio viejo keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, the sauce holds its texture fine after thawing. Reheat gently in a pot, adding a splash of water or broth if the sauce has thickened too much.

Questions about this dish

Can I use regular cornmeal instead of instant polenta?

Yes, both work, just pour the cornmeal in slowly while whisking the same way. It may need an extra minute or two of cooking to thicken properly.

Can indio viejo be made ahead?

Yes, it actually improves after a night in the fridge, the flavors blend together better. Reheat gently the next day, adding a little broth.

Can you freeze indio viejo?

Yes, it freezes well for up to 2 months in an airtight container. Thaw it in the fridge, then reheat over low heat, stirring often.

Why does a beef stew include orange juice?

The orange juice adds a light sweetness that balances the tomatoes and peppers. It's a classic signature of this Nicaraguan dish, best not replaced with another citrus.

How long does it take to make a Nicaraguan indio viejo with white rice?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Nicaraguan indio viejo with white rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Nicaraguan indio viejo with white rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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