Cazuela de Vacuno
The ultimate Chilean comfort soup - a hearty beef stew with potatoes, pumpkin, corn, and green beans. Every Chilean grandmother has her own version.
Prep Time
20 min
Cook Time
90 min
Total Time
110 min
Servings
4
Ita's Tips
“Hijita, a proper cazuela should have everything visible - do not cut the vegetables too small! Each person should see the beautiful pumpkin, the golden potato, the corn on the cob in their bowl. And always, always serve it with a mountain of cilantro on top. If someone does not like cilantro, well... they are welcome to pick it off, but we do not leave it out!”
Ingredients
- 500g beef ribs or beef shank
- 4 medium potatoes, halved
- 400g pumpkin, cut in large pieces
- 2 ears corn, cut in rounds
- 200g green beans, trimmed
- 1 large onion, quartered
- 3 cloves garlic, minced
- 1/4 cup rice
- Fresh cilantro
- Salt, pepper, oregano
- 8 cups water or beef broth
Instructions
- 1
In a large pot, add beef, onion, garlic, oregano, salt, and water. Bring to a boil, then reduce heat and simmer for 1 hour.
- 2
Skim any foam that rises to the surface.
- 3
Add potatoes, pumpkin, and rice. Cook for 15 minutes.
- 4
Add corn rounds and green beans. Cook another 15 minutes until all vegetables are tender.
- 5
Taste and adjust seasoning.
- 6
Serve in deep bowls, making sure each bowl gets meat, all the vegetables, and plenty of broth.
- 7
Garnish generously with fresh cilantro.