Cazuela de Vaca (Beef and Pumpkin Stew) Recipe
Add a photo
1 of 1 Photo

Cazuela de Vaca (Beef and Pumpkin Stew)

By: damasio  
"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."

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (4)

Rate/Review | 258 people have saved this

What to Drink?

Wine Malbec
Prep Time:
30 Min
Cook Time:
2 Hrs 15 Min
Ready In:
2 Hrs 45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 314 | Total Fat: 10.6g | Cholesterol: 48mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2009 by Elaine 
I tried this receipe for my in laws who are Chilean and just flew in from South America on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2009 by speckldowl 
This soup is a big hit in our house! Even my picky 2 year old liked it. :) I did substitute... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2007 by CLAUDIAMARINNA 
Nice start. I did add more veggies though. Topped it with Cilantro, and Onions. Really nice. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2009 by HelpMe2Stop.org 
That was really good soup! I was skeptical at first to try this recipe reading from the... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?