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Chilean Cazuela De Vaca (Beef and Pumpkin Stew)
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- #105935
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 pound beef roast
1 container (32 ounce size) beef broth
2 cups water
1/4 cup polenta, coarse or fine
8 red potatoes, cut in half
1 onion, quartered
1 slice (1.5 pound size) raw pumpkin (calabaza)
2 ears corn, cut into thirds
1 carrot, cut into 1/2 inch slices
1 small red bell pepper, seeded and cut into 1 inch pieces
1 stalk celery, cut into chunks
1 leek, split in half, then cut into 1/2 inch pieces
1 teaspoon minced fresh oregano
1/4 teaspoon mild paprika
salt and pepper, to taste
1/2 cup coarsely chopped cilantro leaves, lightly packed
directions
Cut the piece of beef into large chunks, one per serving. Place the beef into a large saucepan and pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium. Cover and simmer until nearly tender, 1 to 1 1/2 hours.
Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes.
Cut the pumpkin into serving-sized pieces and add to the stew along with the corn, carrot, bell pepper, celery, and leek. Simmer until the vegetables are tender, adding more water if needed to barely cover.
Stir in the oregano and paprika during the last 5 minutes. Season to taste with salt and pepper. Ladle into serving bowls and sprinkle with chopped cilantro.
added by
HappyCook80
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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