Cazuela de Vaca (Beef and Pumpkin Stew)

Cazuela de Vaca (Beef and Pumpkin Stew)

14
damasio 7

"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."
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Ingredients

2 h 45 m servings 314 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

14

I tried this receipe for my in laws who are Chilean and just flew in from South America on night. I was sadden that the cazuela/pumpkin turned out dry. I would use butternut squash or acorn squ...

South American 'pumpkin' is completely different from North American Pumpkin. It is sweeter and much softer, more a squash really. DO NOT USE PUMPKIN, SUBSTITUTE with Butternut Squash. I woul...

This soup is a big hit in our house! Even my picky 2 year old liked it. :) I did substitute butternut squash for the pumpkin, used broccoli and mushrooms instead of leeks and onions (my husband ...

This was a huge hit for our thanksgiving lunch for 4 people.I cooked it all in a crock pot over night except I didn't add the pumpkin. Then the next morning I cut the top off a pumpkin and saved...

Nice start. I did add more veggies though. Topped it with Cilantro, and Onions. Really nice.

I have two Chilean students staying with us and I made this for them. They said it was very good and even went back for seconds!

That was really good soup! I was skeptical at first to try this recipe reading from the previous comments about adding cumin and substituting the pumpkin. But I wanted a pumpkin stew recipe fr...

I liked this recipe. I thought it came our really good. Used butternut squash instead of pumpkin but otherwise followed recipe exactly. Slightly bland but not bad.

Absolutely delicious!! One of my favourites Chilean dishes! And if you eat it with a chilean salad (tomato and onion) is one of the best things you can try!