Cazuela de Vacuno

  • Total Time - 120 minutes
  • Prep Time - 30 minutes
  • Cooking Time - 90 minutes
  • Servings: 4
  • Country: Chile
A rich bowl of Cazuela de Vacuno, with a piece of beef, corn, pumpkin, and potatoes in broth.

Although cazuela is prepared in various versions, the beef version is one of the most popular. In this recipe, we will focus on how to achieve the best broth flavor and cook the meat and vegetables to perfection. The key is slow and long cooking, which allows all the flavors to blend beautifully.

Ingredients

Ingredients for Cazuela de Vacuno

  • 4 pcs beef (e.g., chuck, with bone)
  • 4 pcs potatoes, peeled and halved
  • 1 cup pumpkin, cut into large pieces
  • 2 pcs corn on the cob, halved
  • 1 pc onion, quartered
  • 2 pcs carrots, sliced
  • 0.5 cup rice
  • 1 cup green beans
  • 2 pcs garlic, cloves
  • 2 tablespoons vegetable oil
  • 1 to taste salt and black pepper
  • 1 to taste fresh parsley or cilantro, for garnish

Instructions

Step 1: Preparing the Meat

In a pot (ideally a clay one), heat the oil over medium heat. Season the beef with salt and pepper. Brown it on each side until sealed and browned. Add the onion and garlic, and sauté until they soften.

Step 2: Cooking the Base

Pour enough cold water into the pot to cover the meat. Bring to a boil, reduce the heat to a minimum, cover, and simmer for approximately 45 minutes, or until the meat is almost tender. Skim off any foam that forms on the surface during cooking.

Step 3: Adding the Vegetables

Add the potatoes, carrots, and corn and cook for another 20 minutes. Then add the pumpkin, rice, and green beans. Cook for another 15-20 minutes until all ingredients are cooked. Season with salt and pepper to taste.

Step 4: Serving

Serve the finished Cazuela de Vacuno hot. Ladle a piece of meat, potatoes, corn, pumpkin, and a rich broth into each bowl. Garnish with fresh herbs.