Beef and pumpkin stew

    (19)
    2 hours 45 min

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


    17 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (15)

    by
    59

    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.  -  23 Jan 2009  (Review from Allrecipes US | Canada)

    by
    47

    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.  -  26 Jan 2011  (Review from Allrecipes US | Canada)

    by
    37

    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!  -  08 Oct 2009  (Review from Allrecipes US | Canada)

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