Name: Cazuela de Vaca (Beef and Pumpkin Stew)
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 6
Cuisine: US
Ingredients: 1.5 pounds beef roast, cut into 6 large chunks; 1 (32 ounce) carton beef broth; 2 cups water; 0.25 cup polenta (coarse or fine); 8 red potatoes, cut in half; 1 onion, quartered; 1.5 pounds slice of pumpkin (calabaza), cut into 6 serving-sized pieces; 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; 0.25 teaspoon mild paprika; Salt and pepper to taste; 0.5 cup coarsely chopped cilantro leaves (lightly packed)

Embark on a culinary journey to Chile with this rustic and deeply satisfying beef and pumpkin stew. Tender chunks of beef are simmered in a flavorful broth alongside sweet pumpkin, vibrant vegetables, and aromatic herbs, creating a heartwarming one-pot meal that celebrates the essence of South American comfort food.

Follow The Directions

01

Step

1 hrs 30 mins

In a large saucepan or Dutch oven, combine the beef chunks, beef broth, and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the beef is nearly tender, about 1 to 1 1/2 hours.

02

Step

15 mins

Stir in the polenta, potatoes, and onion. Cover and simmer for 15 minutes.

03

Step

23 mins

Add the pumpkin, corn, carrot, bell pepper, celery, and leek. Simmer until the vegetables are tender, adding more water if needed to barely cover, about 20-25 minutes. Stir in the oregano and paprika during the last 5 minutes.

04

Step

2 mins

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

For a richer flavor, sear the beef chunks in a little olive oil before adding the broth and water.
Feel free to adjust the vegetables based on your preference and what's in season. Other great additions include green beans, peas, or squash.
If you don't have fresh oregano, you can substitute 1/2 teaspoon of dried oregano.
For a spicier stew, add a pinch of red pepper flakes along with the paprika.
The stew can be made ahead of time and reheated. The flavors will meld together even more beautifully overnight.

Cicero Rau

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 22 Ratings)

Total Reviews: (6)

Rachelle Cummerata
May 20, 2025
I added a pinch of chili flakes for a little extra heat. It was perfect!
Charles Witting
Apr 19, 2025
I used butternut squash instead of pumpkin and it worked great.
Alicia Senger
Mar 5, 2025
The polenta adds a nice creaminess to the stew.
Jeremy Stoltenberg
Feb 9, 2025
This stew is so comforting and flavorful! My family loved it.
Adriel Toy
Dec 23, 2024
Easy to follow recipe and the results were amazing!
Layla Beatty
Nov 20, 2024
This has become a staple in our house during the fall and winter months.

Cazuela de Vaca (Beef and Pumpkin Stew)

Ingridients

Nutrition

Follow The Directions

01

02

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04

Cicero Rau

Written by

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RECIPE REVIEWS

Rachelle Cummerata

Charles Witting

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Layla Beatty

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