Chilean Beef Stew

INGREDIENTS

1 lb beef brisket (or lamb, pork or chicken)
2 Tbsp olive oil
1 onion, peeled and cut vertically into quarters
1 tsp oregano
1 tsp ground cumin
Salt, to taste
Freshly ground black pepper, to taste
8 small red or white new potatoes
2 carrots, peeled and cut across into four pieces
1 red or green bell pepper, seeded and cut into quarters
1 stalk celery, chopped
4 2-inch chunks pumpkin meat
1 cup of rice
5-6 cup boiling water
2 ears corn, each cut into four rounds
1 cup peas or green beans
2 Tbsp chopped cilantro

RECIPE PREPARATION

Cut brisket into eight equal portions. Heat oil in a large pot, add meat and brown well. Add onion, oregano, cumin, salt, and pepper; stir, and continue cooking over medium heat for five minutes.

Add potatoes, carrots, bell pepper, celery, pumpkin, and rice; add enough boiling water to cover the contents completely. Simmer for ten minutes, stirring occasionally.

Add corn, peas or green beans and cook for an additional ten minutes; adjust seasonings to taste.

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