📍 Maule
Chilean beef cazuela
A Chilean home-style broth with beef, potato, squash, corn, rice and vegetables, finished with cilantro or parsley.
- Preparation
- 20 min
- Cooking
- 55 min
- Waiting and resting
- 0 min
History
Cazuela is a traditional everyday dish in Chile, with beef and chicken versions. It brings a piece of meat, large vegetables, grain and broth together in one bowl and is especially valued as comforting food during colder months.
Ingredients
Preparation
- 1
Place 800 g beef in a pot with 1.5 l water, ½ onion, 2 garlic cloves, celery and 1 teaspoon salt; bring to a boil and cook over medium heat for 25 minutes.
- 2
Add 4 potatoes, 1 carrot and 80 g rice; cook for 10 minutes.
- 3
Add 400 g squash and 2 ears of corn; cook for another 10 minutes.
- 4
Add 100 g green beans and 1 teaspoon oregano; cook for 5-10 minutes more until tender.
- 5
Serve each bowl with a piece of beef, potato, squash, corn, vegetables and broth; finish with 20 g cilantro or parsley.
Cooking tips
- Keep the broth at a gentle simmer so it stays clear and the vegetables do not fall apart.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
Keep exploring
More flavors from Chile
🍽️ Lunch⏱ 105′Chilean pino empanadas
Baked empanadas with a thin pastry filled with beef-and-onion pino, boiled egg, olive and raisins.
🍽️ Lunch⏱ 90′Chilean pastel de choclo
A baked fresh-corn pie with basil over a beef-and-onion pino filling, with chicken, egg, olives and raisins.
⏱ 65′Chilean sopaipillas
Fried discs of flour-and-squash dough, golden outside and tender inside, especially popular on cold and rainy days.