Cazuela De Vaca Recipe
Ingredients
| Stew meat | 1 pound | |
| Oil | 1 Tablespoon | |
| Water | 4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1 large carrot, cut in four pieces | ||
| 4 medium-sized potatoes | ||
| 4 chunks winter squash | ||
| Frozen sweet corn | 1 | |
| 1/2 sweet red pepper, cut in four slices | ||
| 1/4 cup chopped celery leaves | ||
| 1 rib diced celery | ||
| Oregano | 1/2 Teaspoon | |
| Rice | 3 Tablespoon, uncooked | |
| Parsley | 3 Tablespoon, chopped | |
| Green beans | 1/2 Cup (16 tbs), frozen | |
Directions
MAKING
1) In a large heavy pot, saute the meat in the oil, stir in the water and salt; allow to boil, simmer covered until meat is soft.
2) Add all the other ingredients except the green beans and the parsley; simmer until the potatoes are almost done; add the green beans and simmer gently until tender.
SERVING
3) Garnish with the parsley and serve immediately,
1) In a large heavy pot, saute the meat in the oil, stir in the water and salt; allow to boil, simmer covered until meat is soft.
2) Add all the other ingredients except the green beans and the parsley; simmer until the potatoes are almost done; add the green beans and simmer gently until tender.
SERVING
3) Garnish with the parsley and serve immediately,
Chef
