Cazuela de Vaca (Beef and Pumpkin Stew)

Cazuela de Vaca (Beef and Pumpkin Stew)

9 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    2 h 15 m
  • Ready In

    2 h 45 m
damasio
Recipe by  damasio

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

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

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Reviews (9)

Rate This Recipe
Elaine
33

Elaine

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.

gescudero
19

gescudero

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.

speckldowl
19

speckldowl

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 314 cal
  • 16%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 34.6 g
  • 11%
  • Protein
  • 22.2 g
  • 44%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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Caldo de Res (Mexican Beef Soup)

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Beef and Vegetable Stew