Cazuela de Vaca (Beef and Pumpkin Stew) Best Family Recipes

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Cazuela de Vaca (Beef and Pumpkin Stew)

"This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The foremost elements are stewed in serving-sized pieces, so that everybody gets a big piece surrounded by way of a broth with the other greens."

Ingredients :

1 half of kilos beef roast
1 (32 ounce) carton beef broth
2 cups water
1/4 cup polenta (coarse or great)
eight pink potatoes, cut in half
1 onion, quartered
1 half of pounds slice of pumpkin (calabaza)
2 ears corn, reduce into thirds
1 carrot, cut into half of inch slices
1 small crimson bell pepper, seeded and reduce into 1 inch portions
1 stalk celery, cut into chunks
1 leek, split in 1/2, then cut into half-inch pieces
1 teaspoon minced sparkling oregano
1/four teaspoon moderate paprika
salt and pepper to taste
1/2 cup coarsely chopped cilantro leaves (gently packed)

Instructions :

Prep : 30M	Cook : 6M	Ready in : 2H45M

Cut the piece of pork into 6 massive chunks (one in step with serving). Place the pork right into a massive saucepan; pour within the pork broth and water. Bring to a boil over high heat, then lessen warmth to medium, cover, and simmer until almost tender, 1 to 1 1/2 hours.
Stir the polenta into the stew together with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew at the side of the corn, carrot, bell pepper, celery, and leek; simmer until the greens are gentle, including greater water if had to barely cover. Stir within the oregano and paprika during the last five mins.
Season to flavor with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, cook dinner it lightly, and make clean-up less complicated.

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