Nothing better for a winter night than this warming stew, a comforting classic from various regions of South America.
- Servings 1
- 1 Onion
- 1 lb. Steak
- 2 Tomatoes
- Handful of fresh Thyme
- 1 tbsp. Ground Chili
- 1 tbsp. paprika
- 2 cups Vegetable or Beef Broth
- 2 Corn Cobs
- 2 Potatoes
- 2 Yams
- 1/2 medium Kabocha Squash
- Pinch of Sugar
- Olive Oil
- 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.