Cazuela with beef

Ingredients for 6 servings:

• 500 g beef brisket
• 2 tbsp vegetable oil for frying
• 1 large onion(s)
• 2 tsp paprika powder, grilled, or Mapuche fire spice
• 1 tsp cumin
• 1 tsp oregano
• 1 celery stick
• 2 corn cobs
• 2 large carrots
• 6 potatoes
• 150 g rice, parboiled
• 1 small pumpkin(s), e.g. Hokkaido
• 150 g beans, green, fresh
• 1 ½ liters of water or broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Chilean stew

Cut the meat and pumpkin into 6 pieces. Peel and quarter the onion. Cut the celery into small pieces. Peel the carrots and potatoes. Cut the corn and carrots into thirds. Trim and halve the beans, and trim the ends. Brown the meat in a large pot with the oil for about 3 minutes. Add the onions and spices and stir-fry for another 5 minutes. Add the potatoes, carrots, celery, and pumpkin and cover with boiling water or stock. Reduce the heat and simmer in the covered pot for about 10 minutes. Add the rice and corn and cook for another 8 minutes. Finally, add the beans and cook for another 3 minutes. Place one piece of meat, pumpkin, corn, carrot, and potato in each plate. Season to taste with Maggi or aji.