Recipe information
Ingredients for - Cazuela de Vaca (Beef and Pumpkin Stew)
4. Polenta (coarse or fine) - ¼ cup
5. Red potatoes, cut in half - 8
7. Slice of pumpkin (calabaza) - 1 ½ pounds
8. Corn, cut into thirds - 2 ears
9. Carrot, cut into 1/2 inch slices - 1
10. Red bell pepper, seeded and cut into 1 inch pieces - 1 small
12. Leek, split in half, then cut into 1/2-inch pieces - 1
16. Coarsely chopped cilantro leaves (lightly packed) - ½ cup
How to cook deliciously - Cazuela de Vaca (Beef and Pumpkin Stew)
1. Stage
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. Stage
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. Stage
Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.
