Cazuela de Vaca (Beef and Pumpkin Stew)

This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 2 hr 45 mins
• Calories: 314 Calories

Ingredients

• 2 cups water
• salt and pepper to taste
• 1 onion, quartered
• 1 teaspoon minced fresh oregano
• 1 stalk celery, cut into chunks
• 1 (32 ounce) carton beef broth
• 8 red potatoes, cut in half
• 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 leek, split in half, then cut into 1/2-inch pieces
• 1.5 pounds beef roast
• 0.25 cup polenta (coarse or fine)
• 1.5 pounds slice of pumpkin (calabaza)
• 0.25 teaspoon mild paprika
• 0.5 cup coarsely chopped cilantro leaves (lightly packed)

Recipe Instructions

Step 1

Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; 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.

Step 2

Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, 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.

Step 3

Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.