Entree: Chile – Central Culinary Region – Cazuela (Hearty Chilean country stew of meat and large vegetable pieces simmered in a clear broth)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) beef short ribs or beef chuck, bone-in preferred, cut into large pieces
- 8 cups (1.9 L) beef stock or water
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, halved and sliced
- 3 garlic cloves, smashed
- 1.5 lb (700 g) firm potatoes, peeled and quartered
- 2 ears corn, each cut into 3 pieces
- 2 cups (300 g) diced pumpkin or zapallo
- 2 carrots, peeled and cut into large chunks
- 1 cup (125 g) green beans, trimmed
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- Salt and black pepper to taste
- 1/2 cup (15 g) chopped fresh cilantro for garnish
- Cooked white rice, to serve (optional)

Instructions

1. Heat vegetable oil in a large heavy pot over medium-high heat. Season beef pieces with salt and pepper and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot add sliced onion and smashed garlic; sauté until soft and translucent, about 4–5 minutes.
3. Return beef to the pot, add beef stock or water, bay leaf, cumin, and paprika. Bring to a gentle boil, then reduce heat and simmer partially covered until beef is tender, about 45–60 minutes.
4. Add potatoes, corn pieces, pumpkin, and carrots to the pot. Continue simmering until vegetables are nearly tender, about 20–30 minutes.
5. Add green beans in the final 5–8 minutes of cooking so they remain bright and slightly crisp. Taste and adjust salt and pepper.
6. To serve, ladle large pieces of beef and vegetables with broth into deep bowls, garnish with chopped cilantro, and offer cooked rice on the side if desired.