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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

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Chilean Beef Cazuela de Vacuno

January 3, 2022 by Pilar Hernandez
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Versión en español

Chilean Beef Cazuela

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.

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Chilean Beef Cazuela

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A traditional Chilean soup, commonly serve as main dish.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Units 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

  1. 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.
    Beef cazuela ingredients Osobuco browning
  2. Add onion, carrots, paprika, cumin, oregano, salt, and pepper. Saute for 3 minutes.
    Chilean beef Cazuela
  3. Return the meat to the pot, add the potatoes, corn, and rice if desired. Cover everything with plenty of hot water, about 2 liters.
    Added water to cazuela
  4. Stir and cook covered over medium heat, boil for 15 minutes.
    Cooked cazuela
  5. Add the cornmeal or noodles, green beans, peas, or Swiss chard. Cook for another 5 minutes. Make sure the potato is cooked.
    Added beans and chuchoca
  6. Serve hot with cilantro or chopped parsley on top.
    Chilean Beef Cazuela
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Soups
  • Method: Stove
  • Cuisine: Chilean

Keywords: Chilean Beef Cazuela

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Chilean Beef Cazuela

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Category: Chilean recipes, Chilean Soups & Starters

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  1. Patricia

    April 18, 2021 at 7:04 pm

    Muchas gracias Pilar. Soy chilena , viviendo en USA por 40 años pero nunca había hecho cazuela de vacuno. Es simple y exquisita.

    Reply
    • Pilar Hernandez

      April 19, 2021 at 12:42 pm

      Me alegro Patricia. Abrazos.

      Reply
  2. Marcos

    March 10, 2021 at 6:14 pm

    Thanks for the recipe, I’m going to share it with a friend from Poland 😊

    Reply
    • Pilar Hernandez

      March 11, 2021 at 1:37 pm

      My pleasure. Enjoy!

      Reply

Trackbacks

  1. A Guide to Clay Pot Cooking – Speak Veganese says:
    February 25, 2022 at 10:42 am

    […] that battery of typical dishes has become quite broad. In Chile, for instance, a cazuela refers to a chunky soup or soupy stew of meat and vegetables like potatoes and corn on the cob. In Puerto Rico, a cazuela is a sweet […]

    Reply
  2. Traveller's Guide to Chile: Places to visit and things to know - Quaint Planet says:
    October 3, 2021 at 8:50 am

    […] de Vacuno/Cazuela de Mariscos is a yummy beef, respectively seafood stew with garlic, onions, oregano and paprika. Pork, lamb or chicken versions […]

    Reply

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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, The Chilean Kitchen cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there …

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