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FoodieAtlas Recipes around the World

Cazuela

Cazuela
Chile
⏱ — min. Serves: —

Ingredients

  • For the Cazuela:
  • 5 lbs beef (such as chuck or shank), cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 large tomato, diced
  • 4 cups beef broth (or water)
  • 2 medium potatoes, peeled and cut into chunks
  • 2 carrots, peeled and sliced
  • 1 cup green beans, trimmed and cut into pieces
  • 1 cup pumpkin or butternut squash, peeled and cut into chunks
  • 1 cup corn kernels (fresh or frozen)
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt (or to taste)
  • Fresh parsley, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

Prepare the Meat

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the beef chunks and cook until they are browned on all sides. Remove the meat and set aside.

Cook the Base

In the same pot, add the chopped onion and cook until it becomes translucent.

Stir in the minced garlic and cook for another minute.

Add the diced tomato and cook for another 5 minutes, until the tomato starts to break down.

Add Liquids and Simmer

Return the browned beef to the pot.

Pour in the beef broth (or water) and add the bay leaf, paprika, ground cumin, dried oregano, ground black pepper, and salt.

Stir well and bring the mixture to a boil.

Reduce the heat to low, cover, and let it simmer for about 1 hour, or until the meat is tender.

Add Vegetables

Add the potatoes, carrots, green beans, pumpkin (or butternut squash), and corn to the pot.

Stir gently and simmer for another 20-30 minutes, or until the vegetables are tender.

Finish and Serve

Remove the bay leaf from the pot.

Adjust seasoning with more salt and pepper if needed.

Garnish with fresh parsley.

Serve

Enjoy your meal!