Cazuela de Vacuno

Ingredients

Beef (chuck or brisket)

2 pounds, cut into chunks

Salt

to taste

Black pepper

to taste

Dried oregano

1 tablespoon

Beef broth

6 cups

Rice

1 cup, rinsed

Pumpkin

2 cups, peeled and diced

Potatoes

2 cups, peeled and diced

Carrots

2 cups, sliced

Garlic

4 cloves, minced

Onions

1 large, chopped

Olive oil

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium-high heat. Add the beef chunks and brown them on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. In the same pot, add the chopped onions and minced garlic. Sauté until the onions are softened and translucent, about 3-4 minutes.
3. Return the browned beef to the pot. Add the sliced carrots, diced potatoes, diced pumpkin, and rinsed rice.
4. Pour in the beef broth and sprinkle in the oregano, salt, and black pepper. Stir everything together to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the beef is tender and the flavors are well combined.
6. Check the seasoning and adjust with more salt and pepper if necessary. Serve hot, garnished with fresh herbs if desired.