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Cazuela de Vaca (Beef and Pumpkin Stew)
Cazuela de Vaca (Beef and Pumpkin Stew)
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Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
165 minutes
Satisfying Chilean beef stew with corn and pumpkin, all cooked in hearty broth with large, tender pieces of meat and veggies.
Ingredients:
  • 1.5 pounds beef roast
  • 1 (32 ounce) carton beef broth
  • 2 cups water
  • 0.25 cup polenta (coarse or fine)
  • 8 red potatoes, cut in half
  • 1 onion, quartered
  • 1.5 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
  • 0.25 teaspoon mild paprika
  • 0.5 cup coarsely chopped cilantro leaves (lightly packed)
Instructions:
  • Cut the beef into 6 large chunks (one per serving) and place them in a large saucepan. Pour in the beef broth and water. Bring to a boil over high heat, then simmer covered on medium heat until nearly tender, for 1 to 1 1/2 hours.
  • Combine polenta, potatoes, and onion into the stew, stirring gently. Cover and simmer for 15 minutes. Add pumpkin, corn, carrot, bell pepper, celery, and leek to the stew. Simmer until vegetables are tender, adding water if needed. Stir in oregano and paprika in the last 5 minutes.
  • Season the dish with a pinch of salt and freshly ground pepper. Serve in bowls and garnish with freshly chopped cilantro.

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