Cazuela is a hearty Chilean beef and vegetable stew, traditionally built around a generous bone-in beef cut, pumpkin, corn, and potatoes, all simmered in a fragrant broth. It works because the long, gentle simmer coaxes deep flavor from the beef while the vegetables stay intact and tender, creating a complete, satisfying one-pot meal.
Ingredients
- 2 lb (900 g) bone-in beef shank or short ribs, cut into 6 pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tsp (10 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) dried oregano
- 8 cups (2 L) beef broth
- 1 (14.5 oz / 410 g) can diced tomatoes, with their juices
- 1 large carrot, peeled and cut into 1-inch rounds
- 1 large russet potato, peeled and cut into 1-inch chunks
- 1/2 small pumpkin or butternut squash, peeled, seeded, and cut into 1-inch chunks (about 3 cups / 400 g)
- 2 ears fresh corn, each cut into 3 rounds
- 1/2 cup (20 g) chopped fresh cilantro, for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Pat the beef pieces dry with paper towels and season generously with salt and pepper.
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the beef on all sides, about 4-5 minutes per batch. Transfer the beef to a plate and set aside.
- Reduce the heat to medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, smoked paprika, and oregano, and cook for 1 minute until fragrant.
- Return the beef to the pot. Add the beef broth and diced tomatoes, scraping up any browned bits from the bottom. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour.
- Add the carrot, potato, and pumpkin. Continue to simmer, covered, for another 30 minutes, until the vegetables are nearly tender.
- Add the corn rounds and simmer for 15 more minutes, until the corn is tender and the beef is falling off the bone. Check the internal temperature of the beef: it should read at least 145°F (63°C) as the safe minimum for whole cuts, though it will likely be much higher after this long simmer.
- Taste the broth and adjust seasoning with salt and pepper. Serve hot, with a piece of beef and a variety of vegetables in each bowl, garnished with fresh cilantro.
Tips
- Substitutions: If you can’t find pumpkin, use butternut squash or sweet potato. For the beef, chuck roast cut into chunks works well, but reduce the simmering time to 1 hour total if using boneless cuts.
- Make it ahead: The flavors deepen overnight. Prepare the stew, cool it quickly, and refrigerate. Reheat gently before serving.
- Common mistake: Don’t add the corn too early—it will become mushy and lose its sweetness. Add it only during the last 15 minutes.
- Skim the fat: After browning and simmering, you may see excess fat on the surface. Use a spoon to skim it off before serving for a cleaner broth.
Serving Suggestions
Serve cazuela as a main course with a side of crusty bread or white rice to soak up the broth. A simple green salad with a light vinaigrette balances the richness. In Chile, it’s often accompanied by a pebre sauce (a fresh salsa of tomato, onion, and cilantro) and aji pepper for heat.
Variations
- Chicken Cazuela: Replace the beef with bone-in chicken thighs or drumsticks. Simmer for 30 minutes, then add the vegetables and cook until tender. Ensure chicken reaches 165°F (74°C).
- Seafood Cazuela: Use white fish fillets and shrimp, added in the last 10 minutes. The broth becomes lighter and more delicate.
- Vegetarian Cazuela: Skip the meat and use vegetable broth. Add extra beans (like chickpeas) and more pumpkin for heartiness.
- Spicy version: Add a chopped fresh aji or jalapeño with the onion for a kick.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for 3-4 days. Reheat on the stovetop over medium heat, adding a splash of broth or water if it has thickened. You can also freeze cazuela for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat to an internal temperature of 165°F (74°C) for leftovers.
Frequently Asked Questions
What cut of beef is best for cazuela? Bone-in shank or short ribs are ideal because the bone adds richness and the connective tissue breaks down into tender, flavorful meat. You can also use chuck roast, but it may not be as succulent.
Can I make cazuela in a slow cooker? Yes. Brown the beef and sauté the onion first, then transfer everything (except the corn) to a slow cooker. Cook on low for 6-8 hours. Add the corn in the last 30 minutes.
Do I have to peel the pumpkin? Yes, the skin is tough and not pleasant to eat. Use a sharp vegetable peeler or a sturdy knife to remove it.
Can I use frozen corn instead of fresh? Absolutely. Add frozen corn in the last 10 minutes of cooking, as it will thaw quickly and become tender.
Is cazuela supposed to be soupy or thick? It should be a broth-based stew, not a thick gravy. The broth is light and flavorful, so don’t add thickeners.
How do I know when the beef is done? It should be fork-tender and easily pull apart. For safety, check the internal temperature reaches at least 145°F (63°C) for whole cuts, but it will likely be much higher after the long simmer.
Related
- Khichdi Recipe (Indian Rice & Lentil Porridge)
- Khichdi English Name: What Is It Called?
- Jowar Khichdi Recipe: Easy, Healthy & Comforting
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).