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Chilean Beef Cazuela

A traditional Chilean soup, commonly serve as main dish.

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


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


  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