Chilean Soup Recipes: Beef Cazuela, Step by Step

Chilean beef cazuela is a comforting soup of simmered beef, potatoes, winter squash, corn, and rice in a clear, savory broth. It is served as a generous one-bowl meal, and the vegetables cook in the same pot as the beef, making the broth especially flavorful; family and regional versions vary in their cuts of meat and choice of vegetables.

Ingredients

2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) chunks
1½ tbsp (22 ml) neutral oil, such as sunflower or canola oil
1 medium yellow onion, about 1 cup (150 g), finely chopped
2 garlic cloves, about 2 tsp (6 g), minced
1 tsp (2 g) ground cumin
½ tsp (1 g) dried oregano
10 cups (2.4 L) water or unsalted beef broth, plus a little more if needed
1½ tsp (9 g) fine salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper
3 medium Yukon Gold or russet potatoes, about 1 lb (450 g), peeled and halved
1 lb (450 g) peeled winter squash, such as kabocha or butternut, cut into 6 large pieces
⅓ cup (65 g) long-grain white rice, rinsed
2 ears fresh corn, about 1 lb (450 g), each cut crosswise into 3 pieces; or 6 frozen corn-on-the-cob pieces
½ cup (15 g) chopped fresh cilantro, divided
½ tsp (1 g) merken, Chilean smoked chile seasoning, optional
1 lemon, cut into wedges, for serving, optional

Instructions

Prepare the ingredients. Cut the beef into evenly sized chunks, chop the onion and garlic, and cut the potatoes and squash into large pieces. Rinse the rice under cool water until the water runs mostly clear. Keep the vegetables large enough to hold their shape during simmering. If using frozen corn, thaw it just enough to separate the pieces.
Brown the beef. Pat the beef dry with paper towels and season it with about ½ tsp (3 g) of the salt and the black pepper. Heat the oil in a large, heavy soup pot or Dutch oven over medium-high heat. Working in batches so the pot is not crowded, brown the beef on two or three sides, about 8–10 minutes total. Transfer it to a plate. Browning builds flavor, but the pieces do not need to be cooked through at this stage.
Soften the aromatics. Reduce the heat to medium. Add the onion to the same pot and cook for 3–4 minutes, stirring and scraping up the browned bits. Stir in the garlic, cumin, and oregano and cook for about 30 seconds, just until fragrant. If the pot looks dry, add a tablespoon of water rather than letting the garlic scorch.
Simmer the beef. Return the beef and any juices on the plate to the pot. Pour in the water or broth and add the remaining 1 tsp (6 g) salt. Bring the liquid to a gentle boil, skimming off any gray foam that gathers on top, then lower the heat so the soup simmers steadily but does not boil hard. Cover with the lid slightly ajar and simmer for 75 minutes, stirring once or twice. Check that the largest beef piece has reached the USDA FSIS safe minimum internal temperature of 145°F (63°C), measured with a food thermometer, and rest it for 3 minutes; continue simmering afterward until the chuck is tender. If it is still firm, give it another 10–15 minutes before adding the vegetables.
Add the potatoes, squash, and rice. Add the potatoes, squash, and rinsed rice to the pot, submerging them in the broth as much as possible. Simmer gently for 15 minutes with the lid partly on. Stir carefully around the vegetables rather than mashing them. The rice thickens the broth slightly, while the potatoes and squash should become tender but remain intact.
Finish with the corn. Add the corn and continue simmering for 5 minutes, or until hot and tender. Check the potatoes with the tip of a knife; if they are still firm, cook the soup a few minutes longer and check again. Taste the broth and adjust the salt. If it has reduced more than you like, add hot water or broth a little at a time.
Rest and serve. Turn off the heat and let the soup stand for 3 minutes. Stir in half of the cilantro. Ladle a piece of beef, potato, squash, and corn into each deep bowl, then spoon over plenty of broth and rice. Finish with the remaining cilantro and, if desired, a little merken or a squeeze of lemon.

Tips

Use a gentle simmer. A rolling boil can break up the squash and potatoes and make the broth cloudy. Look for small, steady bubbles around the edge of the pot; lower the heat if the soup is churning.
Choose a cut suited to a long simmer. Chuck has enough connective tissue to become tender and give the broth body. Beef shank is another good option, though bone-in pieces may need extra room and a little longer to cook. Lean steak can turn dry before it gives the same depth to the soup.
Adapt the squash and seasoning thoughtfully. Kabocha and Chilean zapallo give the soup a distinctive, dense sweetness. Butternut squash is a practical substitute and cooks similarly, while pumpkin can be softer and may need checking earlier. Merken adds a smoky, earthy chile flavor; smoked paprika with a small pinch of cayenne can approximate its warmth, but will not taste exactly the same.
Keep the pieces large and add delicate ingredients late. Large vegetables are easier to serve intact, and adding corn near the end keeps it from becoming waterlogged. Avoid vigorous stirring once the squash is in the pot. If you plan leftovers, see the storage note below; the rice will continue to absorb broth as it sits.

Serving Suggestions

Serve cazuela hot in wide, deep bowls so every portion gets both broth and substantial pieces of beef and vegetables. It is traditionally a complete meal rather than a small starter: the rice, potatoes, squash, corn, and meat make it filling on its own. Put extra chopped cilantro, lemon wedges, and merken on the table so diners can season their own bowls. A small dish of Chilean pebre, a fresh chopped condiment often made with tomato, onion, cilantro, chile, and vinegar, is a lively accompaniment; use it sparingly so its acidity and heat do not take over the mild broth.

For a simple side, offer warm crusty bread to catch the last of the broth, or a crisp green salad dressed with vinegar. If serving the soup in courses, ladle broth and vegetables first and bring out bread and salad alongside it. Make sure each bowl has a piece of corn and a good balance of vegetables rather than serving all the meat to the first few people. The soup is substantial, so small portions of a side are usually enough.

Variations

Cazuela has many household versions, and the meat and vegetables can change with local availability. For a chicken version, use bone-in chicken pieces and simmer them until the thickest part reaches 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry, checked with a food thermometer. Chicken generally cooks faster than chuck, so add the vegetables once the chicken is cooked through and tender enough to serve. Remove any skin or bones at the table, or take them out before serving if you prefer.

For pork cazuela, use shoulder cut into chunks and cook it until tender; check that pork whole cuts reach 145°F (63°C) with a 3-minute rest, the USDA FSIS safe minimum, before continuing the simmer for tenderness. A meat-free pot can be made with vegetable broth, chickpeas, and extra potatoes or green beans, though it will have a lighter flavor than the beef version. For that variation, simmer the chickpeas until tender if starting from dried, or add drained canned chickpeas with the vegetables. Rice is common in many versions, but you can leave it out and serve bread alongside instead.

Use fresh corn when it is in season, or frozen corn-on-the-cob pieces when it is not. If whole cob pieces are unavailable, kernels can work, but add them during the final few minutes and expect a less traditional bowl without the substantial corn segment. For a richer broth, replace some of the water with unsalted beef broth; avoid heavily salted broth until you have tasted the finished soup. You can also leave out the merken for a mild, family-friendly pot and let people add chile at the table.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing the soup into shallow, covered containers so it cools promptly. Keep it refrigerated for 3–4 days. The rice will absorb broth over time, and the squash may soften, so store extra broth separately if you expect to have it. If you do not have extra broth, loosen each portion with a splash of water when reheating.

For longer storage, freeze the cooled soup in airtight freezer-safe containers for up to 3 months for best quality. Potatoes and squash can become softer after thawing, but the soup remains useful as a hearty meal. Thaw it overnight in the refrigerator when possible. Reheat on the stovetop over medium-low heat, stirring gently and adding water or broth as needed, until every part reaches 165°F (74°C). For a microwave, cover loosely, heat in short intervals, stir carefully between intervals, and check that the center is also 165°F (74°C). Reheat only the amount you plan to eat.

Frequently Asked Questions

What is cazuela in Chilean cooking?

Cazuela is a Chilean soup or stew served with substantial pieces of meat and vegetables in broth. A beef version commonly includes potatoes, squash, corn, and sometimes rice. Ingredients and proportions differ among regions and households, so this is one practical home-style version rather than a claim that there is only one correct recipe.

Can I make Chilean beef cazuela ahead?

Yes. You can cook it a day ahead and refrigerate it promptly. The flavors settle as it rests, but the rice absorbs liquid and the vegetables soften, so the broth may need thinning during reheating. For a better vegetable texture, you can cook the beef and broth ahead, chill them safely, then bring the soup back to a simmer and add freshly cut vegetables and rice before serving.

Why is my beef still tough?

Chuck can be safe to eat before it is tender. Tenderness takes longer because connective tissue needs time to soften, particularly if the simmer is too low or the pieces are large. Keep the pot at a gentle simmer and cook the beef in 10–15-minute increments until a fork can pierce it easily. Add the potatoes and squash only after the beef is close to tender so they do not fall apart while it finishes.

Can I use another kind of rice?

Long-grain white rice is convenient because it cooks in about 15 minutes and is less likely to make the broth very thick. Medium-grain rice can also work but may release more starch. Brown rice takes longer, so cook it separately or begin it with the beef rather than adding it with the vegetables; otherwise the potatoes and squash may overcook while the rice softens.

How can I keep the vegetables from falling apart?

Cut the potatoes and squash into large, similar-sized pieces, simmer rather than boil, and stir gently. Add the corn near the end and check vegetables with a knife instead of repeatedly stirring the pot. If one vegetable becomes tender before the others, lift it out with a slotted spoon and return it to the bowls when serving.

Can I make cazuela without merken?

Absolutely. Merken is a Chilean seasoning made from smoked ají cacho de cabra chile and other ingredients; it can be difficult to find outside Chile. Leave it out for a gentle broth, or offer smoked paprika and a little cayenne at the table. The substitute contributes smoke and heat but does not reproduce merken’s specific chile flavor.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).