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Cazuela de Vaca (Beef and Pumpkin Stew)

Cazuela de Vaca (Beef and Pumpkin Stew)

Name: Cazuela de Vaca (Beef and Pumpkin Stew)
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 6 servings
Ingredients: 1 ½ pounds beef roast; 1 (32 ounce) carton beef broth; 2 cups water; ¼ cup polenta (coarse or fine); 8 eaches red potatoes, cut in half; 1 onion, quartered; 1 ½ 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; ¼ teaspoon mild paprika; salt and pepper to taste; ½ cup coarsely chopped cilantro leaves (lightly packed)

Rating: 4.73 stars

22 Ratings
17 Reviews
3 Photos

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.

By damasio

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Recipe Summary

prep:

30 mins

cook:

2 hrs 15 mins

total:

2 hrs 45 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 3

Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

Nutrition Facts

Per Serving:

314.4 calories; protein 22.2g 44% DV; carbohydrates 34.6g 11% DV; fat 10.6g 16% DV; cholesterol 48.1mg 16% DV; sodium 161.4mg 7% DV. Full Nutrition

Reviews (17)

Most helpful positive review

Elaine

01/23/2009

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 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. Read More

Helpful

(60)

22 Ratings

5 star values: 17
4 star values: 4
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Elaine

01/23/2009

Helpful

(60)

gescudero

01/27/2011

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 would use Knorr beef bouillon instead of beef broth and add sweet potato. Read More

Helpful

(47)

speckldowl

10/08/2009

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 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! Read More

Helpful

(37)

jtaylor

11/27/2009

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 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 Read More

Helpful

(16)

CLAUDIAMARINNA

09/18/2007

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

Helpful

(12)

ChristianLady

11/20/2009

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 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 Read More

Helpful

(10)

Mary

01/06/2011

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! Read More

Helpful

(10)

Laura

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. Read More

Helpful

(4)

MMMICHELLE

04/04/2014

SUPER! I eliminated the red pepper and corn on the cob and substituted butternut squash for the pumpkin. It was delicious and we really enjoyed it!! Read More

Helpful

(3)

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Nutritional Information

Cazuela de Vaca (Beef and Pumpkin Stew)

Servings Per Recipe: 6
Calories: 314.4

% Daily Value *

protein: 44 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 17 %

sugars:

fat: 16 %

saturated fat: 19 %

cholesterol: 16 %

vitamin a iu: 225 %

niacin equivalents: 72 %

vitamin b6: 31 %

vitamin c: 68 %

folate: 20 %

calcium: 8 %

iron: 25 %

magnesium: 22 %

potassium: 32 %

sodium: 7 %

thiamin: 23 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Cazuela de Vaca (Beef and Pumpkin Stew)

1 of 17

All Reviews

Elaine

01/23/2009

Helpful

(60)

gescudero

01/27/2011

Helpful

(47)

speckldowl

10/08/2009

Helpful

(37)

jtaylor

11/27/2009

Helpful

(16)

CLAUDIAMARINNA

09/18/2007

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

Helpful

(12)

ChristianLady

11/20/2009

Helpful

(10)

Mary

01/06/2011

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!

Helpful

(10)

Laura

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.

Helpful

(4)

MMMICHELLE

04/04/2014

SUPER! I eliminated the red pepper and corn on the cob and substituted butternut squash for the pumpkin. It was delicious and we really enjoyed it!!

Helpful

(3)

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Tim Gagarin

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Laura

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Cazuela de Vaca (Beef and Pumpkin Stew)

Ingredients

Directions

Nutrition Facts

Reviews (17)

Most helpful positive review

All Reviews for Cazuela de Vaca (Beef and Pumpkin Stew)

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Cazuela de Vaca (Beef and Pumpkin Stew)

Ingredients

Directions

Nutrition Facts

Reviews (17)

Most helpful positive review

All Reviews for Cazuela de Vaca (Beef and Pumpkin Stew)