Growing up, in my family, 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, served with assorted salads like celery, cabbage, or tomato.
Chuchoca is a traditional ingredient in Andean cuisine, particularly in Chile, Peru, and Bolivia. It is made from the roasted and ground kernels of Andean corn called “maíz chulpe” or “maíz mote.” Chuchoca has a distinctive texture that is chewy, crunchy, and nutty. It is used in various dishes, including stews, soups, and salads. In Chile, it is often used in the popular dish Papas con Chuchoca.
There is also local variation. In the North of Chile, they have available Llamo meat; in the South, goat is prevalent. Most like you can’t find two same cazuelas in Chile, it’s a great dish to get to know the peculiarities of each part of the country.
Finally, if you have pebre sauce on the table, please add it. It goes great.
Print
Chilean Beef Cazuela
A traditional Chilean soup, commonly serve as main dish.
- Total Time: 40 minutes
- Yield: 4 1x
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
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stove
- Cuisine: Chilean
Keywords: Chilean Beef Cazuela
Muchas gracias Pilar. Soy chilena , viviendo en USA por 40 años pero nunca había hecho cazuela de vacuno. Es simple y exquisita.
Me alegro Patricia. Abrazos.
Thanks for the recipe, I’m going to share it with a friend from Poland 😊
My pleasure. Enjoy!