Cazuela De Vaca
|Stew meat||1 Pound|
|Water||4 Cup (64 tbs)|
|Carrot||1 Large, cut into four pieces|
|Winter squash chunks||4|
|Sweet corn ears||1 , cut in four pieces, cob and all (Fresh / Frozen)|
|Sweet red pepper||1⁄2 , cut in four slices|
|Chopped celery leaves||1⁄4 Cup (4 tbs)|
|Celery rib||1 , diced|
|Uncooked rice||3 Tablespoon|
|Chopped parsley||3 Tablespoon|
|Sliced green beans||1⁄2 Cup (8 tbs) (Fresh / Frozen)|
1) In a large heavy pot, saute the meat in the oil, stir in the water and salt; allow to boil, simmer covered until meat is soft.
2) Add all the other ingredients except the green beans and the parsley; simmer until the potatoes are almost done; add the green beans and simmer gently until tender.
3) Garnish with the parsley and serve immediately,