Cazuela de Vaca (Beef and Pumpkin Stew)

Worried what to do with that post-Halloween Pumpkin? Do you have nightmares of a molding orange gourd slowly becoming one with your porch? Well look no further. The Batter Junkie has a solution. Rana and I participate in a farmer’s coop so we get lots of fresh veggies every week. Once again, owing chiefly to the season, we have received a pumpkin! What to do? Well how about a little Chilean dish. This is something I found on the intarwebs by simply searching for the ingredients I had around the house. I will be honest though, if another pumpkin comes next week, I’m going all headless horsemen on it’s ass.
Ingredients
700 gram (1 1/2 lbs) beef cubed
1 liter (32 ounce) beef broth
2 cups water
1/4 cup polenta
8 red potatoes cubed
1 onion diced
700 gram (1 1/2 lbs) slice of pumpkin (calabaza sí estas en España)
2 ears corn (I could not get corn fresh so I used one can of corn from Whole foods)
1 carrot sliced
1 red bell pepper diced
1 stalk celery chopped
1 leek chopped
1 tsp minced fresh oregano
1/4 tsp cayenne pepper
salt and pepper to taste (you can be liberal with these as there is a lot of stew)
1/2 cup or so of coarsely chopped cilantro leaves

So here be how ya does it. Cube the beef and toss it in a large soup pot. Pour in the water and beef broth and boil baby boil! Once it all comes to a boil lower the heat to medium, cover the pot and relax.

Oh, wait you have to cut everything, you can’t relax. Come on man do I have to tell you everything? Set the timer for 1 hour and chop the rest of your veggies.

After the beef has simmered for an hour in it’s beefy brothiness, it is ready for the veggies.

Stir in the polenta, potatoes and onion. Simmer that puppy for another 15 minutes. This will insure that the potatoes cook.

Now add in all of the other vegetables saving out the cilantro and oregano. Simmer those veggies for about 15 more minutes or until they are your desired tenderness. If the veggies start singing Otis Redding, they are ready. Make sure to add enough water to cover the veggies just barely. The hour of simmering the meat may evaporate a lot of liquid.

 
The last 5 minutes before you serve add in the fresh oregano. Now remove from heat, pour into a bowl and serve with fresh chopped cilantro on top! Disfruta!

Labels: dinner, pumpkin, soup, potatoes,

3 thoughts on “Cazuela de Vaca (Beef and Pumpkin Stew)

  1. Hi Batter Junkie! It´s Marina Diaz´s Mom here writing from Málaga. This stew really caught my eye! It has alot of my favorite things (please read to the tune of the Sound of Music Classic…). I hope to be doing it very, very soon but, just a question or two do you brown the meat before adding the broth and is the corn sliced into small corn cob rounds?? Also did you put in various types of potatoes? What are those veggies in the forefront of the veggie photo?? Thanks for the post and answer if you can.

  2. Saludos
    Hey Spanish girl! There is no need to brown the meat because it cooks for an hour in broth.

    There is no corn in Seattle right now so I used organic (bio) canned corn. I believe that the original recipe calls for small corn cob rounds!

    Enjoy and report back. We LOVED IT!
    Que lo pases bien!
    TBJ

  3. Oh I forgot…those are all kinds of different "fingerling" potatoes that we get in our weekly organic box of veggies.

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