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Main dishes

Traditional Chilean Stew

Traditional Chilean Stew recipe
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 more
posted by
 a cook
on 11/7/2011
20 min
1 hr 20 min
8 servings, 1-1/2 cups each
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What You Need

lb.  red potatoes (about 5), peeled, cut into 1/2-inch cubes
lb.  butternut squash, peeled, cut into 1/2-inch cubes
qt.  (6 cups) beef broth
lb.  beef top round steak, cut into 1/2-inch cubes
 onion, coarsely chopped
cloves  garlic, chopped
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!
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