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.Print
A traditional Chilean soup, commonly serve as main dish.
- 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
- 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.