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.

INGRIDIENT

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)

DIRECTION

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.

NUTRITION FACT

Per Serving: 314 calories; protein 22.2g; carbohydrates 34.6g; fat 10.6g; cholesterol 48.1mg; sodium 161.4mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.

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