Name: Chilean Beef Cazuela
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Chilean
Ingredients: 2 pounds of beef, with bone, is tastier, short rib or brisket. Cut into 4 pieces.; 1 large onion, cut in thick half-moons; 2 grated carrots; 4 peeled red potatoes; 4 pieces of corn with crown; 4 tablespoons rice, stone-ground cornmeal; 1 red or green pepper, without seeds and cut into thick strips, optional; 4 handfuls of green beans, peas or chard or spinach leaves; parsley or cilantro, chopped to serve; Hot water; 1/2 teaspoon cumin and dried Mexican oregano; salt and oil

Versión en español

In my family, growing up, we ate Beef Cazuela, chicken, turkey, or fish soup, winter, and summer. I never really understood who wants to drink soup when it’s hot, but I’m not a soup-loving person, so I probably don’t qualify as an informed opinion.

I’m not too fond of soups with a lot of water. I do love all kinds of cream of vegetables and beans, lentils, or chickpeas soups.

The Chilean Beef Cazuela is an old and traditional dish in Chilean kitchens; like many others, it’s adapted to fit the seasons: in Summer with green beans, peas, corn, and even tomato. In winter with potatoes, carrots, chard, or spinach.

It can include rice, Chuchoca (Chilean cornmeal) or egg as a thickener. Usually, Chilean Beef Cazuela is the main dish, serve with assorted salads like celery, cabbage, or tomato.

Chilean Beef Cazuela

Author: Pilar Hernandez
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Soups
Method: Stove
Cuisine: Chilean

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Description

A traditional Chilean soup, commonly serve as main dish.

Ingredients

Scale

2 pounds of beef, with bone, is tastier, short rib or brisket. Cut into 4 pieces.
1 large onion, cut in thick half-moons
2 grated carrots
4 peeled red potatoes
4 pieces of corn with crown
4 tablespoons rice, stone-ground cornmeal
1 red or green pepper, without seeds and cut into thick strips, optional
4 handfuls of green beans, peas or chard or spinach leaves
parsley or cilantro, chopped to serve
Hot water
1/2 teaspoon cumin and dried Mexican oregano
salt and oil

Instructions

In a large pot, heat 1 tablespoon of vegetable oil over medium-high heat. Brown the meat on the sides, salt, and pepper, about 3 minutes per side. Remove to a plate.
Add onion, carrots, paprika, cumin, oregano, salt, and pepper. Saute for 3 minutes.
Return the meat to the pot, add the potatoes, corn, and rice if desired. Cover everything with plenty of hot water, about 2 liters.
Stir and cook covered over medium heat, boil for 15 minutes.
Add the cornmeal or noodles, green beans, peas, or Swiss chard. Cook for another 5 minutes. Make sure the potato is cooked.
Serve hot with cilantro or chopped parsley on top.

Keywords: Chilean Beef Cazuela