"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." — damasio
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1 1/2 pounds
1 (32 ounce) carton
polenta (coarse or fine)
red potatoes, cut in half
1 1/2 pounds
slice of pumpkin (calabaza)
corn, cut into thirds
carrot, cut into 1/2 inch slices
red bell pepper, seeded and cut into 1 inch pieces
celery, cut into chunks
leek, split in half, then cut into 1/2-inch pieces
minced fresh oregano
salt and pepper to taste
coarsely chopped cilantro leaves (lightly packed)
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 squash next time. My mother who made this dish back in the old country recommended trying it with butternut squash. You can also use this receipe with chicken instead of beef if you like. My father in law wanted to add Cumin since it was missing just a tad flavor. Overall it is a nice basic soup and I followed the receipe 100% as written. I was hoping to impress but instead got a cooking lesson at dinner.
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 doesn't like onions and I had mushrooms and broccoli I didn't want to go bad) as well as added the cumin someone else suggested. Amazing soup! Oh, but when I made it, it served way more than 6! It made a very large stock pot full. So good!
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 would use Knorr beef bouillon instead of beef broth and add sweet potato.
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 the top for later. Meanwhile I had some other pumpkin chunks I added to the stew and let it simmer for another 2 hrs. I transported part of the stew into the pumpkin and baked it with a foil on top. I baked it for another hr but I think that was too long. The bottom started to leek. I would say maybe 20 minuted would have enough time for the pumpkin to bake. The top was too big for it to fit in the oven on the pumpkin, so I cooked it for about 30 minutes so it would have an even color. This was an excellent recipe my whole family loved but the only problem I saw was cooking the pumpkin too long. Other than that A+
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 from the enormous pumpkin we just harvested. I used all the above ingredients but I cut my roast and pumpkin a bit smaller and used little red potatoes. My stew came out more hearty than more liquid...and was so flavorful! I had some cumin just in case, but did not need it. This is my first time making a pumpkin beef stew and I can't wait to bring it to my parents' home for Thanksgiving! It's so tender, that it won't ruin my mother's dentures! lol
* Percent Daily Values are based on a 2,000 calorie diet.
Cazuela de Vaca (Beef and Pumpkin Stew)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 95
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