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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Preparation Time

  Cooking Time - 135 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef roast	1 1/2	pounds		836.4019	0.0	147.1523	27.8121
beef broth	1	carton		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
polenta	1/4	cup		605.2014	0.0	134.6403	3.4
red potato	8		cut	2540.1203	576.9702	68.5832	5.0802
onion	1		quartered	64.0	14.944	1.76	0.16
calabaza	1 1/2	pounds		605.2014	0.0	134.6403	3.4
ear corn	2		cut	-	-	-	-
carrot	1		cut	52.48	12.2624	1.1904	0.3072
red bell pepper	1		seeded cut	605.2014	0.0	134.6403	3.4
celery	1	stalk	cut	10.24	1.9008	0.4416	0.1088
leek	1		cut	54.29	12.5935	1.335	0.267
oregano	1	teaspoon	minced	2.65	0.6892	0.09	0.0428
paprika	1/4	teaspoon	mild	1.6215	0.3104	0.0813	0.0741
salt pepper	to taste			605.2014	0.0	134.6403	3.4
cilantro leaf	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.