carbonada, corn, pumpkin, squash, stew, Dishes, Sonia Mc Gough, Hero, Andrea Alvarez, Brent Subia
1 lb. Steak
Handful of fresh Thyme
1 tbsp. Ground Chili
1 tbsp. paprika
2 cups Vegetable or Beef Broth
2 Corn Cobs
1/2 medium Kabocha Squash
Pinch of Sugar
Salt and Pepper
Brown the onion cut in fine slices with olive oil. Add the beef cut in cubes or strings and let it cook with the onion.
Add the tomatoes cut in cubes, thyme, salt and pepper.
Add the broth and cook for half an hour.
Add the potatoes, yams, corn and squash cut in small cubes.
You can serve in the same pot or carve a hole in a pumpkin and serve inside. To do this, cook the pumpkin in the oven with a pinch of sugar on the rim and then cut the hole, leaving a bit of pumpkin paste inside and not cooking it all the way through so it doesn't fall apart.
Sprinkle with chopped parsley.
It's preferable to use a clay pot to cook the ingredients, the traditional way from South America.
Remove the beef from the recipe to turn it into a vegetarian stew.