The Andean Comfort Bowl Hearty Cuchuco Soup

The Ultimate Comfort Hug: Meeting Your New Favourite Stew

Oh my gosh, do you ever just crave a proper, massive hug? Like, the kind that warms you right up? I felt that way last month.

That is why I perfected this amazing recipe. It is the best minced beef and vegetable cuchuco ever. Honestly, it is pure magic in a bowl.

If you are new to South American food, you are in for a treat. This isn't just soup, mate. It’s an incredibly rich Andean comfort bowl recipe .

It comes straight from the mountains of Colombia and Ecuador. It is famous for its special cracked corn base. That corn is often called maíz trillado down there.

It’s what delivers that glorious, thick texture. Forget boring, watery broth. This is a dinner that truly sticks to your ribs.

The Secret to the Thiccness

This Colombian cuchuco soup with beef is substantial. It is the very definition of a Hearty cracked corn and beef stew .

I know what you’re thinking: cracked corn sounds complicated. But truly, the process is simple. It just takes time. This is why it’s rated medium difficulty.

It’s mostly simmering. You need about 25 minutes for prep. But plan for 70 minutes of low, slow cooking. That patience pays off, I promise.

This recipe will serve six very happy, hungry people.

Why This Cuchuco is a Winner

Why bother with a long simmer? Because it builds flavour layers. We start with a killer Traditional Hogao recipe base that slow cooked onion and pepper mix is crucial.

This ground beef and potato cuchuco is also secretly super healthy. Thanks to the maize, it is packed with fibre.

This makes it a brilliant minced beef and root vegetable soup option for the family. It is an amazing way to eat more root veg.

The unique thing here is that cracked corn. It slowly releases starch, which is how we get that lovely thickening soup with maize trillado .

If you can't find the exact grain, don't panic. I have tips on substitutions for cracked corn in soup .

I remember when I first tried to make an Ecuadorian beef and corn soup . I forgot to stir the pot! The corn stuck to the bottom and burned.

That flavour was awful! So, my number one tip right away? Stir often. This soup needs your attention, but it gives back tenfold.

It is perfect for banishing a nasty cold or a miserable, chilly evening.

Ready for the Ingredients?

You’ll want to gather everything before you start. The key to successful cooking is having your mise en place ready. Let’s get that hearty minced beef and vegetable cuchuco started.

Getting Started: The Essential Building Blocks

Honestly, the best thing about this whole Andean comfort bowl recipe is how simple the ingredients are. You’re not hunting down anything wild.

This minced beef and vegetable cuchuco relies on good quality basics and a little patience. Think of it as a super satisfying Hearty cracked corn and beef stew that doesn’t demand fancy kit.

What You Really Need in the Basket

Let's talk about the heart of this soup. First up is the beef. I swear by 1.5 lbs (680 g) of good quality minced beef .

Aim for 85/15 ratio a little fat gives you loads of flavour without making the whole thing greasy.

Then there is the star: the cracked corn, or maíz trillado . You need 1 cup (240 ml) . Listen up: rinse this stuff like crazy! If you skip this, your soup won't be that beautiful creamy texture; it’ll be thick paste.

We want creamy thickening soup with maize trillado , not cement, you know?

For the veg, Yukon Golds are my go-to. Their starchiness helps deliver that comforting body we want in this ground beef and potato cuchuco .

Chop 3 medium (450 g) spuds into rough chunks. Easy peasy.

Flavour Secrets: The Hogao & Spice

The backbone of flavour in any proper Colombian cuchuco soup with beef is the Traditional Hogao recipe base . It’s basically the local version of sofrito.

You sauté the diced white onion and sweet pepper in butter and olive oil until they are ridiculously soft about 10 minutes.

This cannot be rushed. Ever.

Essential spices? Cumin, hands down. Just 1 tsp will do the trick. If you want that gorgeous, earthy colour which is non-negotiable for an authentic look you add achiote oil.

If you can’t find it (which happens to me all the time in London, honestly), just use a pinch of turmeric.

It’s a great hack for that golden hue!

Tools for Your Minced Beef and Root Vegetable Soup

You don't need a massive array of gadgets to tackle this Ecuadorian beef and corn soup .

The most essential tool is a heavy bottomed stockpot. I use my 6-quart pot. Since we’re dealing with the starch from the maíz trillado , it tends to sink and stick.

A heavy base prevents scorching, which would absolutely ruin the flavour. Trust me, I learned that the hard way once and had to chuck the whole thing.

Other than that, grab a strong wooden spoon for stirring and a fine mesh sieve. That sieve is crucial for rinsing the cracked corn.

That’s really it! Skip the fancy stuff. Just keep stirring that pot!

Making the Magic Happen: From Prep to Perfect Simmer

Alright, let's talk execution. We’ve got our ingredients measured and our mental game face on. Seriously, don’t let the name minced beef and vegetable cuchuco intimidate you.

This recipe is all about patience, not complex knife skills. Think of this cooking session as a cosy, slow journey toward the ultimate Andean comfort bowl recipe .

Prepping for Success (Mise En Place)

First things first: organization is key. Get every single thing chopped before you even turn on the hob. I learned this the hard way trying to dice onions while simultaneously stirring beef not fun! That’s essential mise en place .

While you’re prepping, make sure to deal with the cracked corn. You must rinse the cuchuco well. Pop that maíz trillado into a fine sieve and run cold water through it until it runs clear.

This removes extra starch, which stops your hearty cracked corn and beef stew from becoming cement later on. Trust me on this.

Building the Flavour Foundation

The secret weapon here is the Hogao . This simple sofrito is the non-negotiable backbone of Colombian cooking. A famous chef once said flavour is built in layers, and this is layer one.

1. Start the Base: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in your stockpot over medium heat. Add the diced onion, sweet pepper, and a pinch of salt.
2. Sweat, Don't Fry: Sauté this mixture gently for a full 8– 10 minutes . Seriously, don't rush this bit! You want those veggies to become totally soft and translucent. That creates the traditional Hogao recipe base .
3. Aromatics In: Now, toss in the minced garlic and 1 teaspoon of ground cumin. Cook for just 1 minute until you can really smell that beautiful aroma.

Browning the Minced Beef

Next, it’s time for the protein. We want deeply savoury flavour here.

4. Brown the Meat: Add the 1.5 lbs of minced beef to the pot. Crank the heat to medium high. Break it up with a spoon and season heavily. Cook for 6– 8 minutes until it is beautifully browned. We're looking for that deep, meaty crust. If you’re using fattier meat, drain off any excess fat now.

The Long, Slow Simmer

This stage transforms the ingredients into the creamy minced beef and root vegetable soup we crave. The secret to thickening soup with maize trillado is time.

5. Liquid & Grain: Pour in 6 cups of beef stock and 2 cups of water. Bring it all to a gentle boil. Stir in the rinsed cracked corn, two bay leaves, the diced potatoes, and carrots. This is our crucial ground beef and potato cuchuco mixture.
6. The Simmer Schedule: Reduce the heat immediately to very low you want a whisper of a bubble, not a furious boil. Cover partially. Simmer slowly for 45– 50 minutes .

Pro Tip Alert! You MUST stir every 10 15 minutes during this long simmer. This is dense, starchy stuff, and it loves to stick to the bottom and scorch.

A scorched base ruins the whole pot. Scrape the bottom every time!

7. Finishing Touches: When the corn kernels are fat and soft, stir in the frozen peas. Simmer for 5 more minutes. Remove the bay leaves, adjust the salt, and squeeze that lime on top when you serve. That acid brightens up the whole Colombian cuchuco soup with beef amazingly. Enjoy!

Bringing the Colombian Cuchuco Soup with Beef to the Table

Honestly, after all that simmering, the best part is finally sitting down to eat! This Andean comfort bowl recipe is more than just dinner.

It's an experience. I’ve probably made this Hearty cracked corn and beef stew a hundred times. Every time, I tweak the garnish slightly, but the core goodness remains.

Serving Up That Perfection

When plating this heavy hitter, presentation is simple. We are talking pure peasant food luxury here, not a Michelin star dish! Ladle generous portions of the thick minced beef and vegetable cuchuco into deep, ceramic bowls.

The steam should be rolling off it.

A critical tip: Do not skip the fresh elements. The richness of the minced beef and root vegetable soup needs balance.

A heavy sprinkle of chopped cilantro and sliced scallions adds crunch and colour. And seriously, grab that lime wedge. A fresh squeeze right before eating cuts through the richness beautifully.

It brightens every single spoonful. Think of it as the non-negotiable seasoning for this Ground beef and potato cuchuco . I always serve it with warm, buttery slices of French bread, perfect for mopping up every last bit of that gravy like soup.

Future Proofing: Storage and Reheating Hacks

One of the great things about this dish is that it’s almost better the next day. This makes huge batches easy!

For refrigeration, this Colombian cuchuco soup with beef lasts easily for four days in an airtight container. The challenge comes with freezing.

Since we used potatoes and the soup base is heavy due to the thickening soup with maize trillado , it will become incredibly solid once cooled.

If you plan to freeze, I recommend slightly undercooking the potatoes. When you thaw and reheat it (which works perfectly, by the way), the potatoes won't turn to complete mush.

When you reheat, you absolutely must add more liquid it will be like cement! A splash of hot water or stock brings it right back to that glorious, creamy consistency.

Twists, Adaptations, and Quick Nutrition Hits

Need a quick swap? I've got you.

For my veggie friends, this recipe works wonders if you swap the minced beef for brown or green lentils, treated the same way.

It maintains that earthy, hearty texture. For a slight variation on the Traditional Hogao recipe base , sometimes I use smoked paprika along with the cumin.

It gives the Ecuadorian beef and corn soup a glorious, smoky depth.

What about the star ingredient? If you can't find maíz trillado , your best option for Substitutions for cracked corn in soup is coarse cracked barley.

Just know that you might need an extra 15 minutes of simmering time.

This soup is secretly packed with goodness. It’s loaded with fibre from the cracked corn and root vegetables, and it offers massive amounts of protein thanks to the beef.

It’s the ultimate fuel for a cold day. Honestly, if you're looking for warm, nourishing, and ridiculously comforting food, you’ve found it.

Go forth and enjoy every spoonful!