Cazuela de Vaca (Beef and Pumpkin Stew) |
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Prep Time: 30 Minutes Cook Time: 135 Minutes |
Ready In: 165 Minutes Servings: 6 |
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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. Ingredients:
1 1/2 pounds beef roast |
1 (32 ounce) carton beef broth |
2 cups water |
1/4 cup polenta (coarse or fine) |
8 red potatoes, cut in half |
1 onion, quartered |
1 1/2 pounds slice of 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:
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.
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.
3. Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.
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