Cazuela de Vaca (Beef and Pumpkin Stew)

Name: Cazuela de Vaca (Beef and Pumpkin Stew)
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
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; salt and pepper to taste; 0.5 cup coarsely chopped cilantro leaves (lightly packed)

4.7

(22)

17 Reviews

4 Photos

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.

Submitted by damasio

Published on April 3, 2019

Prep Time:

30 mins

Cook Time:

2 hrs 15 mins

Total Time:

2 hrs 45 mins

Servings:

Yield:

6 servings

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Ingredients

1 ½ pounds beef roast
1 (32 ounce) carton beef broth
2 cups water
¼ cup polenta (coarse or fine)
8 red potatoes, cut in half
1 onion, quartered
1 ½ 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
¼ teaspoon mild paprika
salt and pepper to taste
½ cup coarsely chopped cilantro leaves (lightly packed)

Directions

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

31 home cooks made it!

Nutrition Facts (per serving)

314	Calories
11g	Fat
35g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 314
% Daily Value *
Total Fat 11g	14%
Saturated Fat 4g	19%
Cholesterol 48mg	16%
Sodium 161mg	7%
Total Carbohydrate 35g	13%
Dietary Fiber 4g	16%
Total Sugars 7g
Protein 22g	44%
Vitamin C 41mg	46%
Calcium 80mg	6%
Iron 5mg	25%
Potassium 1148mg	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.