Cazuela De Vaca (beef And Pumpkin Stew)

Ingredients

• Servings: 6
• 1 1/2 pounds beef roast
• 1 (32 ounce) carton beef broth
• 2 cups water
• 1/4 cup polenta (coarse or fine)
• 8 red potatoes, cut in half
• 1 onion, quartered
• 1 1/2 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
• 1/4 teaspoon mild paprika
• salt and pepper to taste
• 1/2 cup coarsely chopped cilantro leaves (lightly packed)

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 45 mins


• 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.