- 6 Potatoes.
- 1 Small green bell pepper.
- 1 Onion.
- 2/3 Lb Thick flank.
- 1/2 Lb Pumpkin.
- 1 Carrot.
- 3/4 Cup peas.
- 1 Corn cob (kernels separated from the cob)
- 1/3 Lb Green beans.
- 1 Tablespoon paprika
- Salt, black pepper and oregano.
- 8 Cups beef stock.
Chop potatoes, onion, pumpkin, carrots and pepper into paysanne.
Cut the green beans into jardinière.
Chop meat into 1″ cubes approx.
Heat olive oil in a Stainless steel Magefesa casserole. Incorporate meat and cook until well browned. Remove from heat and set aside.
Add onion, carrots and pepper to pan and cook until soft.
Incorporate pumpkin, potatoes, and paprika. Sauté for a couple of minutes.
Return meat to pan, add peas and corn kernels and cover with the stock.
Cook, covered, over medium heat for about 20 minutes
Beef may be replaced with pork, turkey or chicken.