This post is also available in:
Português 
Español
Cazuela is a beloved Chilean stew that combines tender beef, fresh vegetables, and aromatic herbs to create a comforting and flavorful meal.
Contenido
How to Prepare Beef Cazuela?
For this cazuela, it is recommended to use bone-in cuts of beef like osso buco or short ribs, as they add much more flavor to the broth and the final dish.
Chilean Beef Cazuela Recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
Calories: 400 kcal
Servings: 6 people
Ingredients
- 1 ½ kg beef (bone-in cuts like osso buco or short ribs)
- 100 g rice
- 4 large potatoes
- 4 pieces of pumpkin (or butternut squash)
- 4 ears of corn, halves
- 1 cup green beans
- 1 carrot
- 1 garlic clove
- 1 celery stalk
- 1 teaspoon oregano
- ½ onion, julienned
- ½ red bell pepper, sliced
- Chopped cilantro or parsley
- Salt
- Pepper
Instructions
- Place the beef pieces in a medium pot with 1 ½ liters of cold water. Season with salt and pepper to taste; add the celery stalk, garlic, and onion. Bring to a boil and cook for 25 minutes over medium heat.
- Add the carrots, sliced bell pepper, whole potatoes, and rice. Continue cooking for another 10 minutes. Add the pumpkin and corn. Cook for 10 more minutes, then add the green beans and cook for an additional 5 minutes.
- Check the salt level and the doneness of all the vegetables. Adjust if necessary and remove any vegetables that are already cooked. Combine all the ingredients, turn off the heat, and let it rest for 5 minutes.
- Serve the beef cazuela hot in large, deep bowls. Add a piece of beef, a potato, a piece of pumpkin, a piece of corn, the vegetables, and some broth with a bit of rice to each bowl. Garnish with freshly chopped parsley or cilantro to taste.
Nutritional Porperties
Beef stew is a rich source of iron, zinc, and B-complex vitamins, essential for red blood cell formation and the immune system. Additionally, it provides vitamin A and C from pumpkin and green beans, along with fiber and antioxidants that promote digestion and cellular health.
History of Cazuela
Although cazuela was likely introduced to the Americas in the 18th century by Spanish conquistadors, it is made with ingredients native to this continent that have been used for thousands of years. In Chile, the most popular local versions alongside beef cazuela are chicken cazuela, pork cazuela, turkey cazuela, and cochayuyo (seaweed) cazuela.
Benefits of Consuming Beef
It aids in the growth and strengthening of the immune system, helping to prevent and combat anemia while providing sufficient energy to tackle daily activities.
