Beef and Pumpkin Stew
1 ½ lbs. beef roast
1 – 900ml carton beef stock, or homemade beef stock
2 cups (16 oz) water
8 red potatoes, cut in half
1 onion, peeled and cut into quarters
1 ½ lbs. pumpkin, peeled and sliced into 6 pieces, one per serving
2 ears of corn, peeled and cut into thirds
½ cup cilantro leaves, roughly chopped
1 carrot, peeled and cut into ½ inch slices
1 red pepper, cut into 1 inch pieces
1 stock of celery, cut into chunks
1 leek, cut in half and then into ½ inch pieces
1 tsp. fresh oregano, minced
¼ tsp. mild paprika
Sea salt and freshly ground black pepper to taste
Cut the beef roast into 6 equal pieces, one per serving. Place the beef into a large saucepan and pour in the broth and water. Bring to a boil over high heat, then reduce to medium heat. Cover and simmer until nearly tender, about 1 – 1 ½ hours.
Stir the onion and potato into the stew. Cover and simmer for 15 minutes. Cut the pumpkin into 6 serving-sized pieces and add to the stew along with the corn, carrot, bell pepper, celery and leek. Simmer until the vegetables are tender adding more water if needed until barley covered. Stir in the oregano and paprika in the last 5 minutes.
Season with sea salt and freshly ground black pepper to taste. Ladle into bowls and garnish with the chopped cilantro.