Main dishes

Traditional Chilean Stew

photo by:kraft

This was delicious. Made it for company and they loved it. I didn't have butternut squash so substituted yellow squash. Also didn't take the time to peel the potatoes an...read more

posted by

a cook

on 11/7/2011

time

prep:

20 min

total:

1 hr 20 min

servings

total:

8 servings, 1-1/2 cups each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

2-1/2

lb. red potatoes (about 5), peeled, cut into 1/2-inch cubes

lb. butternut squash, peeled, cut into 1/2-inch cubes

1-1/2

qt. (6 cups) beef broth

lb. beef top round steak, cut into 1/2-inch cubes

onion, coarsely chopped

cloves garlic, chopped

1/4

cup KRAFT Zesty Italian Dressing

Tbsp. paprika

Tbsp. dried oregano leaves

tsp. pepper

pkg. (16 oz.) frozen mixed vegetables (peas, corn and carrots)

Make It

BRING potatoes, squash and broth to boil in stockpot on medium-high heat; simmer on low heat 10 min.

MEANWHILE, cook meat, onions and garlic in dressing in large skillet on medium-high heat 5 min. or until meat is browned, stirring occasionally. Add seasonings; cook 5 min., stirring frequently.

ADD to potato mixture in stockpot; stir. Simmer 30 min., stirring occasionally. Stir in mixed vegetables; simmer 10 min., stirring occasionally.

Kraft Kitchens Tips

Food Facts

This traditional Chilean dish is often made with cochayuyo, a protein-packed dried seaweed. It is sold in bundles and is often used as a substitute for beef. It is a leafy seaweed. It's base is called "ulte" and the dried leaves are called "cochachuyo". Both parts are used in salads and fresh seafood preparations.

Special Extra

The Chileans like to eat this stew with a fried egg served on top!