Cazuela de Vaca
Cazuela de Vaca is a traditional Chilean beef and vegetable stew.Tender beef is slowly simmered in a flavorful homemade broth.Potatoes, pumpkin, corn, carrots, and vegetables make it hearty and nourishing.Simple seasonings allow the natural flavors of the ingredients to shine.The vegetables become tender while the beef develops rich, comforting flavor.Serve it steaming hot in generous bowls for an authentic Chilean meal.
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.