30m
PREP TIME
4hr
COOK TIME
492
CALORIES
16
INGREDIENTS
30m
PREP TIME
4hr
COOK TIME
492
CALORIES
16
INGREDIENTS
Ingredients 12 Servings
- 2 tablespoons vegetable oil
- 3 pounds boneless beef chuck*, trimmed and cut into 1-inch cubes
- 1 medium onion, chopped
- 1 large green bell pepper, cut into 1/2-inch cubes
- 2 McCormick® Bay Leaves
- 5 1/4 cups beef stock
- 1 can (6 ounces) tomato paste
- 1 tablespoon McCormick® Smoked Paprika
- 2 teaspoons McCormick® Garlic Salt
- 2 teaspoons McCormick® Oregano Leaves
- 1 1/2 teaspoons McCormick® Ground Cumin
- 2 smoked ham hocks, about 1 pound
- 3 cups cubed, peeled and seeded West Indian pumpkin, (calabaza)**, 1-inch cubes
-
2 1/2
cups
cubed, peeled fresh
yuca**, 1-inch cubes
![substitution]( "substitution")
Substitutions available
- cubed thawed frozen yuca (1-inch cubes)
- 2 plantains**, cut into 1-inch pieces and peeled (about 2 1/2 cups)
- 1/3 cup chopped fresh cilantro, divided
INSTRUCTIONS
- 1 Heat oil in 6- to 8-quart Dutch oven on medium-high heat. Add beef in batches; cook 8 minutes or until beef is browned on all sides. Remove beef from pan. Set aside.
- 2 Stir onion, bell pepper and bay leaves into pan; cook and stir 5 minutes or until vegetables are slightly soft. Return beef to pan.
- 3 Stir in stock, tomato paste and seasonings; mix well. Add ham hocks, vegetables and 1 tablespoon of the cilantro. Bring to boil. Reduce heat to medium-low; cover and simmer 3 to 3 1/2 hours or until beef and vegetables are tender. Sprinkle with remaining cilantro.
NUTRITION INFORMATION
(per Serving)
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