Cazuela de Vaca is one of Chile’s most beloved traditional comfort foods. This hearty beef and vegetable stew combines tender pieces of beef with potatoes, pumpkin, corn, carrots, and other fresh vegetables in a flavorful, nourishing broth. Served steaming hot, it is a wonderfully satisfying meal for the whole family.
Cazuela de Vaca:
The beauty of Cazuela lies in its simplicity. Instead of relying on complicated sauces or heavy seasoning, the ingredients are gently simmered together so the beef and vegetables naturally flavor the broth. Each bowl offers a little bit of everything—tender meat, creamy potato, sweet pumpkin, juicy corn, and aromatic vegetables.This rustic Chilean stew is particularly comforting on cool days, but it can be enjoyed year-round. Traditionally served in generous individual bowls, Cazuela de Vaca is a complete meal that represents the warmth and hospitality of Chilean home cooking.
History:
Cazuela is an important culinary tradition throughout Chile and other parts of South America. The name refers both to the dish and to the cooking vessel historically used to prepare hearty broths and stews.
Chilean Cazuela developed from a combination of Indigenous ingredients and European culinary influences. Potatoes, corn, pumpkin, and other native foods were combined with beef and cooking techniques introduced during the colonial period.
Over generations, Cazuela became a staple of Chilean family cooking. Different regions and households prepare it slightly differently, but the combination of meat, vegetables, and clear flavorful broth remains at the heart of the dish.
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Cazuela de Vaca
Ingredients
For the Beef and Broth
- 2½–3 lb (1.1–1.4 kg) beef short ribs, beef shank, or bone-in beef
- 10 cups water or beef broth
- 1 large onion, quartered
- 2 carrots, cut into large pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 bay leaves
For the Vegetables
- 6 medium potatoes, peeled
- 1½–2 lb (700–900 g) pumpkin or kabocha squash, cut into large chunks
- 3 ears corn, cut into thirds, or 3 cups corn pieces
- 2 carrots, cut into thick pieces
- 1 cup green beans, trimmed
- ½ small cabbage, cut into wedges, optional
For Garnish
- Fresh cilantro or parsley, chopped
- Freshly ground black pepper
- Chilean Pebre, optional
Instructions
Prepare the Beef
- Trim excessive surface fat from the beef while leaving some fat for flavor.Cut larger pieces into manageable portions.Bone-in cuts such as beef shank or short ribs are especially flavorful.
Start the Broth
- Place the beef in a large heavy-bottomed pot.Add the water or beef broth.Add the quartered onion, garlic, carrots, celery, bay leaves, oregano, cumin, salt, and black pepper.
Bring to a Simmer
- Bring the mixture to a gentle boil over medium-high heat.As foam rises to the surface, skim it away with a spoon.
Simmer the Beef
- Reduce the heat to low.Cover partially and simmer for approximately 1–1½ hours, depending on the cut of beef.The beef should become tender but not fall apart completely.
Add the Potatoes
- Once the beef is beginning to become tender, add the potatoes to the broth.Simmer for approximately 15 minutes.
Add the Pumpkin and Corn
- Add the pumpkin pieces and corn.Continue simmering for another 15–20 minutes.The vegetables should become tender while remaining intact.
Add the Remaining Vegetables
- Add the green beans and cabbage if using.Cook for approximately 8–10 minutes, or until all the vegetables are tender.
Check the Beef
- Pierce the beef with a fork.It should be tender and easy to eat.If necessary, continue simmering until the desired tenderness is reached.
Serve
- Place a piece of beef into each large serving bowl.Arrange potatoes, pumpkin, corn, carrots, and other vegetables around the meat.
Notes
- Beef: Bone-in beef provides particularly rich flavor to the broth.
- Pumpkin: Kabocha or other firm winter squash works well.
- Potatoes: Choose potatoes that hold their shape during simmering.
- Corn: Fresh corn gives the best traditional flavor when available.
- Broth: The finished broth should remain relatively clear and light.
- Vegetables: Cut vegetables into large pieces to prevent overcooking.
- Seasoning: Cazuela traditionally relies on simple seasonings.
- Serving: Each bowl should contain meat, vegetables, and plenty of broth.
Tips for Cazuela de Vaca:
- Brown the beef first if you want a deeper roasted flavor, although traditional versions can begin directly in the broth.
- Skim the broth during the first part of cooking for a cleaner finish.
- Use bone-in beef whenever possible.
- Don’t add all the vegetables at once because they have different cooking times.
- Keep the pumpkin pieces large so they don’t dissolve.
- Avoid vigorous boiling because it can make the broth cloudy and toughen the meat.
- Taste the broth before serving and adjust seasoning carefully.
- Serve immediately while the broth and vegetables are piping hot.
FAQs for Cazuela de Vaca:
Q: What is Cazuela de Vaca?
Cazuela de Vaca is a traditional Chilean beef stew made with beef, potatoes, pumpkin, corn, carrots, and other vegetables cooked in a flavorful broth.
Q: What does “Cazuela de Vaca” mean?
Cazuela refers to the traditional stew and cooking vessel, while vaca means cow or beef. The name essentially means beef cazuela.
Q: What cut of beef is best?
Beef shank, short ribs, chuck, or other tougher cuts suitable for slow cooking work beautifully. Bone-in cuts add extra flavor to the broth.
Q: Is Cazuela thick like a typical stew?
No. Traditional Cazuela has a relatively light, broth-based consistency. The meat and vegetables are served in plenty of flavorful broth.
Q: Can I use butternut squash instead of pumpkin?
Yes. Butternut squash is a convenient substitute and works well, although traditional Chilean pumpkin varieties can provide a more authentic flavor.
Q: Can I make Cazuela in a slow cooker?
Yes. Cook the beef and broth on low until tender, then add the vegetables according to their cooking times so they don’t become mushy.
Q: Can I prepare Cazuela ahead of time?
Yes. The beef and broth can be prepared ahead. Reheat gently and add fresh vegetables if you want to preserve their texture.
Q: What is traditionally served with Cazuela?
Cazuela is generally served as a complete meal. Chilean Pebre, fresh bread, or a simple salad can be offered alongside it.
Conclusion:
Cazuela de Vaca is the essence of comforting Chilean home cooking: simple ingredients, slow cooking, and a flavorful broth that brings everything together. Tender beef, creamy potatoes, sweet pumpkin, corn, carrots, and other vegetables create a complete and satisfying meal in every bowl.
Its rustic character is part of its charm. There is no need for complicated sauces or elaborate techniques—just good ingredients, patience, and gentle simmering. Serve it hot with fresh Chilean Pebre for a comforting meal that showcases the traditional flavors of Chile.