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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


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


  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.
  2. Add onion, carrots, paprika, cumin, oregano, salt, and pepper. Saute for 3 minutes.
  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.
  4. Stir and cook covered over medium heat, boil for 15 minutes.
  5. Add the cornmeal or noodles, green beans, peas, or Swiss chard. Cook for another 5 minutes. Make sure the potato is cooked.
  6. Serve hot with cilantro or chopped parsley on top.