Chilean Cazuela de Vacuno with Beef, Pumpkin and Potatoes

1. 1

   In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until soft.

2. 2

   Add the cubed beef to the pot and brown on all sides for about 5-7 minutes.

3. 3

   Stir in ground cumin and paprika, cooking for an additional minute to release the spices' aroma.

4. 4

   Pour in the beef broth, and bring the mixture to a simmer. Cover and cook for 20 minutes.

5. 5

   Add diced potatoes, pumpkin, and carrot to the pot. Season with salt and pepper, then cover and cook for another 20 minutes.

6. 6

   Once the vegetables are tender, taste and adjust seasoning if necessary before serving.

Per serving