This classic Chilean comfort food is loaded with lots of veggies and spice. It's easy to prepare, freezes well and can be served over white or brown rice, if you like.
PREP TIME: 20 minutes
COOK TIME: 40 minutes
2 tablespoons olive oil
2-pounds chuck roast, cut into 1" cubes
1 teaspoon kosher salt
1 teaspoon black pepper
4 red potatoes, cut into 1" cubes
3 carrots, cut into 1" pieces
2 red bell peppers, diced
1 small yellow onion, diced
2 cups cubed fresh pumpkin or butternut squash
2 cup frozen corn kernels
2 cloves garlic, minced
2 teaspoons oregano
2 teaspoons paprika
48-64 ounces beef stock, depending on how thick you want the stew
Heat a large dutch oven to medium high and add olive oil.
Add cubed beef and season with salt and pepper. Cook until the meat is browned, turning with kitchen tongs to make sure all sides of the beef cubes get cooked.
Add in potatoes, carrots, bell peppers, onion, pumpkin or squash, corn, garlic, oregano, paprika and half of the beef stock. Stir to combine. Add more stock until all the vegetables are covered.
Simmer for 20-30 minutes or until the vegetables are soft and tender. Season with salt and pepper, to taste. Serve immediately.