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My review
Cazuela de Vaca (Beef and Pumpkin Stew)
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."
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Ingredients
2 h 45 m servings 314 calsOriginal recipe yields 6 servings
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Directions
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- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 314 calories; 10.6 g fat; 34.6 g carbohydrates; 22.2 g protein; 48 mg cholesterol; 161 mg sodium. Full nutrition
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Reviews
Read all reviews 15Most helpful
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1/23/2009
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...
1/26/2011
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...
10/8/2009
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 ...
11/26/2009
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...
9/18/2007
Nice start. I did add more veggies though. Topped it with Cilantro, and Onions. Really nice.
1/5/2011
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!
11/19/2009
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...
10/25/2013
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.
9/25/2014
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!