Cooking Times

45 min
Prep Time
120 min
Cook Time
165 min
Total Time

Ingredients (17 items)

1.00 kg Beef chuck
cut into 1-inch cubes
4.00 large Potatoes
peeled and cubed
2.00 ears Corn
cut into rounds
2.00 large Yellow onion
diced
4.00 cloves Garlic
minced
3.00 large Carrots
sliced
200.00 g Green beans
trimmed and cut
2.00 cups Pumpkin
cubed
1.00 cup Red wine
dry
4.00 cups Beef stock
2.00 tbsp Fresh oregano
chopped
2.00 sprigs Fresh thyme
2.00 Bay leaves
3.00 tbsp Olive oil
for cooking
2.00 tsp Salt
divided
1.00 tsp Black pepper
freshly ground
0.50 cup Fresh cilantro
chopped, for garnish

Instructions (15 steps)

1
Season beef with 1 tsp salt and pepper
2
Heat olive oil in a large Dutch oven over high heat
3
Brown beef in batches until well seared
15 minutes
4
Remove beef and set aside
5
Reduce heat and add onions and garlic
8 minutes
6
Add carrots and cook until softened
5 minutes
7
Add red wine and scrape bottom of pot
5 minutes
8
Return beef to pot with stock, herbs, and bay leaves
9
Bring to boil, then reduce heat and simmer covered
60 minutes
10
Add potatoes and pumpkin
11
Continue simmering until vegetables are tender
20 minutes
12
Add corn and green beans
13
Cook until green beans are tender-crisp
10 minutes
14
Season with remaining salt to taste
15
Garnish with fresh cilantro before serving