Cazuela de Vaca
Cazuela de Vaca is a hearty beef and vegetable stew inspired by Latin American cooking.Tender beef provides a rich, savory foundation.Pumpkin adds natural sweetness and a soft texture.Potatoes and carrots make the stew filling and colorful.Corn adds a sweet, traditional touch.Garlic, onion, oregano, and cumin enhance the broth.Serve hot as a satisfying one-pot family meal.
Ingredients
For the Beef Stew
- 2 pounds (900 g) beef chuck or stewing beef, cut into large pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, cut into thick pieces
- 3 medium potatoes, peeled and halved
- 500 g pumpkin, peeled, seeded, and cut into large chunks
- 500 g pumpkin, peeled, seeded, and cut into large chunks
- 2 ears of corn, cut into thick rounds, or 2 cups corn pieces
- 8 cups (1.9 liters) beef stock or water
- 1 teaspoon salt, or to taste
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 bay leaf
For Garnishing
- ¼ cup fresh cilantro or parsley, chopped
- 1 tablespoon fresh lemon juice, optional
- Extra black pepper, to taste
Instructions
- Cut the beef into large, even pieces. Peel and chop the pumpkin, potatoes, and carrots. Cut the corn into thick rounds, and chop the onion and garlic.Keep the pumpkin and potatoes in relatively large pieces so they are less likely to fall apart during simmering.
- Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Pat the beef dry and add it in batches, making sure the pieces are not crowded.Brown the beef on several sides for approximately 6–8 minutes per batch. Transfer it to a plate once browned. This step develops a deeper flavor in the finished broth.
- Reduce the heat to medium. Add the chopped onion to the same pot and cook for 4–5 minutes until softened.Add the garlic, oregano, cumin, black pepper, and optional paprika. Stir for about 30 seconds until fragrant, taking care not to burn the garlic.
- Return the beef and any accumulated juices to the pot. Pour in the beef stock or water, add the bay leaf, and stir gently.Bring the liquid to a gentle boil, then reduce the heat to low. Cover partially and simmer for approximately 60–90 minutes, or until the beef is beginning to become tender. Skim excess foam from the surface if needed.
- Add the carrots, potatoes, and corn to the pot. Continue simmering for 15–20 minutes.Keep the heat low enough that the broth bubbles gently rather than boiling vigorously. This helps the beef soften and keeps the vegetables from breaking apart.
- Carefully add the pumpkin chunks. Simmer for another 15–20 minutes, or until the pumpkin and potatoes are tender and the beef is fork-tender.If using green beans or zucchini, add them during the final 8–10 minutes so they retain some texture.
- Taste the broth and add salt as needed. Remove the bay leaf and check that all the vegetables are cooked through.If the broth tastes too concentrated, add a little hot water or stock. If you prefer a stronger flavor, let the stew simmer uncovered for a few additional minutes.
- Ladle the beef, pumpkin, potatoes, corn, and broth into deep serving bowls. Sprinkle with chopped cilantro or parsley and add a little lemon juice if desired.Serve hot with crusty bread, warm rolls, or rice. For a traditional-style presentation, give each person a generous piece of beef and a selection of the vegetables in plenty of broth.
Notes
- Choose the right beef: Beef chuck or stewing beef becomes tender and flavorful when simmered slowly.
- Brown the meat first: Browning develops a richer flavor, although you can skip this step for a simpler preparation.
- Keep the vegetables chunky: Larger pieces hold their shape better during simmering.
- Add pumpkin later: Pumpkin cooks more quickly than beef, so adding it near the end prevents it from becoming mushy.
- Use homemade stock if available: It can give the broth extra depth, but good-quality store-bought stock also works.
- Adjust the broth: Add hot water or stock if too much liquid evaporates during cooking.
- Season gradually: Taste the broth before adding extra salt, particularly if your stock is already seasoned.
- Garnish just before serving: Fresh cilantro or parsley adds color and a refreshing herbal finish.