Beef and pumpkin stew

    Beef and pumpkin stew


    17 people made this

    About this recipe: This Chilean beef stew, Cazuela de Vaca, is a warming one pot meal - perfect when pumpkin and sweetcorn are in season.

    Serves: 6 

    • 1 beef topside roasting joint
    • 1L beef stock
    • 500ml water
    • 4 tablespoons polenta (coarse or fine)
    • 8 red potatoes, cut in half
    • 1 onion, quartered
    • 750g fresh pumpkin
    • 2 ears sweetcorn, cut into thirds
    • 1 carrot, cut into thick slices
    • 1 small red pepper, seeded and cut into pieces
    • 1 stalk celery, cut into chunks
    • 1 leek, split in half, then cut into pieces
    • 1 teaspoon minced fresh oregano
    • 1/4 teaspoon mild paprika
    • salt and freshly ground black pepper to taste
    • generous handful coarsely chopped fresh coriander

    Prep:30min  ›  Cook:2hr15min  ›  Ready in:2hr45min 

    1. Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef stock and water. Bring to the boil over high heat, then reduce heat to medium, cover and simmer until nearly tender, 1 to 1 1/2 hours.
    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 sweetcorn, carrot, red 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.
    3. Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped coriander.

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