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Chilean Beef and Pumpkin Stew

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PREP TIME
30 min
COOKING TIME
135 min
TOTAL TIME
165 min
SERVINGS
6 servings
Dinner Chilean
Chilean Beef and Pumpkin Stew
Ingredients
  • 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)
Instructions
1
Divide the beef into 6 substantial portions, each designed to be a single serving.
2
Place the beef in a large saucepan; pour in the beef broth and water, filling it to capacity.
3
Heat over high intensity until a rolling boil is achieved, then decrease the heat to a moderate level, cover it with a lid, and allow it to cook slowly until almost tender, taking approximately 1 to 1 1/2 hours.
4
Add the polenta to the stew along with the potatoes and onion, stirring them in thoroughly.
5
Cover it again and continue to cook for an additional 15 minutes.
6
Cut the pumpkin into 6 manageable pieces, each serving-sized and suitable for individual consumption.
7
Add these to the stew along with the corn, carrot, bell pepper, celery, and leek; continue to cook until all the vegetables are tender.
8
If additional water is required, add it at this stage to ensure that only a small amount of liquid covers the ingredients.
9
During the final 5 minutes, stir in the oregano and paprika to infuse the stew with flavor.
10
Taste and adjust the seasoning as needed, adding salt and pepper to suit individual preferences.
11
Spoon the stew into serving bowls and sprinkle with chopped cilantro for a decorative touch.