Cazuela

Warm up with a hearty cazuela, a comforting Latin American stew brimming with tender beef shank, succulent chicken thighs, and vibrant vegetables like pumpkin and green beans. Perfect for a cozy weeknight dinner with family.

• 500 g beef shank
• 300 g chicken thighs
• 4 cups beef broth
• 1 cup potatoes
• 1 cup pumpkin
• 1 cup green beans
• 1 cup carrots
• 1 tablespoon paprika
• 2 cloves garlic
• 1 onion Ingredient 10

Method

1. 1

   In a large pot, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, cooking until softened.

2. 2

   Add the beef shank and chicken thighs to the pot, browning them on all sides for about 5-7 minutes.

3. 3

   Stir in the paprika, and cook for another minute until fragrant.

4. 4

   Pour in the beef broth and bring the mixture to a boil. Reduce the heat and let it simmer for 30 minutes.

5. 5

   Add the potatoes, pumpkin, carrots, and green beans to the pot, stirring to combine. Simmer for an additional 20-30 minutes until the vegetables are tender.

6. 6

   Taste and adjust seasoning with salt and pepper as needed. Let it rest for a few minutes before serving.

7. 7

   Serve hot in bowls, garnished with fresh herbs if desired.