Cazuela is a hearty Chilean beef and vegetable stew, traditionally made with a whole piece of beef on the bone, corn on the cob, pumpkin, potato, and rice, all simmered in a fragrant broth. It’s a complete meal in one bowl, beloved for its deeply savory broth and the way the vegetables soften into a comforting, soul-warming dish. This version is straightforward and genuinely satisfying, perfect for a cold evening or a special family dinner.
Ingredients
- 2 lbs (900 g) beef shank or chuck roast, cut into 6 large pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons (30 ml) vegetable oil
- 1 tablespoon (15 g) sweet paprika
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) dried oregano
- 8 cups (1.9 L) beef broth
- 1 cup (200 g) long-grain white rice, rinsed
- 3 ears fresh corn, each cut into 3 pieces
- 1 lb (450 g) pumpkin or butternut squash, peeled and cut into 2-inch chunks
- 3 medium potatoes, peeled and quartered
- 2 carrots, peeled and cut into 2-inch pieces
- 1 green bell pepper, cut into strips
- Salt and black pepper to taste
- 2 tablespoons (30 g) chopped fresh cilantro for garnish
Instructions
- Pat the beef pieces dry with paper towels. Season generously with salt and pepper.
- In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add the onion and cook until soft, about 5 minutes. Add garlic, paprika, cumin, and oregano; cook for 1 minute until fragrant.
- Return the beef to the pot. Pour in the beef broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 45 minutes.
- Add the rice, corn, pumpkin, potatoes, carrots, and bell pepper. Stir gently. Return to a simmer, cover, and cook for 30-35 minutes, until the vegetables are tender and the beef is fork-tender.
- Check the beef: it should be very tender. If not, continue cooking for another 10-15 minutes.
- Taste the broth and adjust seasoning with salt and pepper. Serve hot, placing one piece of beef, some vegetables, and a piece of corn in each bowl, then ladle the broth over the top. Garnish with cilantro.
Tips
- Substitutions: If you can’t find beef shank, use chuck roast or short ribs. For pumpkin, butternut squash is a great substitute. You can also add green beans or peas in the last 10 minutes of cooking.
- Make it ahead: Cazuela tastes even better the next day. Prepare it fully, then refrigerate. The flavors meld beautifully.
- Common mistake: Don’t skip browning the beef. This step builds the deep flavor base of the broth. Also, avoid overcooking the potatoes; they should be tender but not falling apart.
- Rice tip: Rinse the rice well before adding to remove excess starch, which can make the broth cloudy.
Serving Suggestions
Serve cazuela as a main course, with a side of crusty bread or a simple green salad. Traditionally, it’s often accompanied by aji (Chilean hot sauce) or pebre (a fresh salsa). For a complete meal, you can also serve it with a bowl of boiled peas or a sprinkle of fresh parsley.
Variations
- Chicken Cazuela: Substitute chicken thighs or drumsticks for the beef. Use chicken broth and reduce cooking time to about 25 minutes for the chicken. Ensure chicken reaches 165°F (74°C) as per USDA FSIS safe minimum.
- Seafood Cazuela: Add white fish fillets or shrimp during the last 10 minutes of cooking. Cook until fish reaches 145°F (63°C). This version is lighter and quicker.
- Vegetarian Cazuela: Omit the meat and use vegetable broth. Add extra pumpkin, potatoes, and maybe some chickpeas for protein. Simmer for 20 minutes until vegetables are tender.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for 3-4 days. To reheat, place in a pot over medium heat until bubbling, about 10 minutes. You can also reheat individual portions in the microwave for 2-3 minutes. The flavors often deepen overnight. If the stew thickens too much, add a splash of broth or water when reheating. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use pre-cut stew meat? Yes, but try to get pieces with some bone and connective tissue for the best flavor and tenderness. Chuck roast cut into chunks works well.
What is the best cut of beef for cazuela? Beef shank is traditional because the bone adds richness and the collagen makes the meat incredibly tender. Chuck roast is a good alternative.
Can I make this in a slow cooker? Absolutely. Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours, adding the vegetables and rice in the last 2 hours.
Why is my broth cloudy? Cloudiness can come from not rinsing the rice or from boiling too vigorously. Skim any foam that rises to the surface during the initial simmer.
Is cazuela spicy? No, it’s not spicy by default. The heat comes from the aji or pebre served on the side. If you like, you can add a pinch of chili flakes to the pot.
Can I use frozen corn? Yes, frozen corn on the cob or kernels can be used. Add them in the last 15 minutes of cooking, as they will cook faster than fresh.
Related
- Pakora Recipe: Crispy Onion Fritters
- Oats Khichdi Recipe (Easy One-Pot Comfort Food)
- Mushroom Pakora Recipe (Crispy, Spiced & Easy)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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