Guanaco meat

Comes from the Chilean Patagonia. A land where the earth ends. A land of fire. The southern edge of South America is known for its extremely harsh climate. 


Guanaco 9 technical parts

Guanaco striploin

Guanaco goulash

Guanaco meat

Nutritional information

Nutritional values Per 100g
KJ-Kcal 510/122
Proteins 22
Carbohydrates 0
Fats 3


Game stew from guanaco


Cooking time : 3 to 4 hours

Ingredients 6-8 persons

  • 1 kg guanaco goulash
  • 50 g flour 
  • 50 g butter
  • 500 g onions, in rings 
  • 50 g brown sugar 
  • 300 ml dark beer
  • 300 ml beef stock
  • 1 tbsp Chinese five-spice powder
  • 2 cloves
  • 2 bay leaves 
  • 1 tsp coriander seeds
  • 2 winter carrots, sliced
  • 2 stalks celery, sliced


For a faster and creamier end result, you can use a pressure cooker. The stew will then be ready in 1 hour. You can also stew the vegetables.


  1. Roll the cubes of meat in the flour and sprinkle them with salt and pepper. Heat half of the butter in a frying pan and fry the meat for 3 minutes until brown.


  1. Remove the meat from the pan and melt the rest of the butter. Fry the onions in it over medium heat for 15 minutes, or until they are soft and lightly browned. Add the meat with the sugar, beer, stock and spices and bring to the boil. Simmer over low heat for 3.5 hours until tender and cooked.


  1. After 2.5 hours, add the vegetables to the meat and the broth. Add some beer or stock if the stew seems to dry out. Serve the stew with mashed potatoes and winter vegetables.

Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.

Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved.