Entree: Chile – Central Chile – Cazuela de vacuno (Chilean beef stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef shank or beef short ribs, bone-in, cut into large pieces
- 10 cups (2.4 L) water
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2 g) ground cumin (optional, traditional in small amount)
- 2 tsp (10 g) salt, plus more to taste
- 1/2 tsp (2 g) ground black pepper
- 3 ears corn, each cut into 3–4 rounds (about 12 pieces)
- 3 medium potatoes, peeled and halved (about 1.5 lb (700 g))
- 1 small winter squash or pumpkin (zapallo), peeled and cut into large chunks, about 1.5 lb (700 g)
- 3 carrots, peeled and cut into large pieces
- 8 oz (225 g) green beans, trimmed (or chauchas), left whole or halved
- 2 ripe tomatoes, halved (or 1 cup (240 g) crushed canned tomatoes, optional)
- 3 tbsp (45 ml) vegetable oil
- 1/4 cup (15 g) fresh cilantro, chopped (for garnish)
- Cooked white rice, for serving
- 1 lime or lemon, cut into wedges (optional)

Show original ingredient measurements

- 2 lb (900 g) beef shank or beef short ribs, bone-in, cut into large pieces
- 10 cups (2.4 L) water
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2 g) ground cumin (optional, traditional in small amount)
- 2 tsp (10 g) salt, plus more to taste
- 1/2 tsp (2 g) ground black pepper
- 3 ears corn, each cut into 3–4 rounds (about 12 pieces)
- 3 medium potatoes, peeled and halved (about 1.5 lb / 700 g)
- 1 small winter squash or pumpkin (zapallo), peeled and cut into large chunks, about 1.5 lb (700 g)
- 3 carrots, peeled and cut into large pieces
- 8 oz (225 g) green beans, trimmed (or chauchas), left whole or halved
- 2 ripe tomatoes, halved (or 1 cup / 240 g crushed canned tomatoes, optional)
- 3 tbsp (45 ml) vegetable oil
- 1/4 cup (15 g) fresh cilantro, chopped (for garnish)
- Cooked white rice, for serving
- 1 lime or lemon, cut into wedges (optional)

Instructions

1. Step 1: Brown the beef (optional but traditional for deeper flavor) — heat 3 tbsp (45 ml) oil in a large heavy pot over medium-high heat. Pat beef pieces dry and brown briefly on all sides, working in batches. Remove and set aside.
2. Step 2: Build the broth — in the same pot add onion quarters and smashed garlic; sauté 2–3 minutes until softened. Return beef to pot, add 10 cups (2.4 L) water, bay leaves, oregano, cumin (if using), and bring to a gentle boil. Skim foam, reduce heat, and simmer partially covered 45–60 minutes until beef is nearly tender.
3. Step 3: Add long-cooking vegetables — add the corn rounds and large chunks of pumpkin (zapallo) to the simmering stock. Continue cooking 15–20 minutes.
4. Step 4: Add potatoes and carrots — add potatoes and carrots and simmer another 10–15 minutes until vegetables begin to be tender but still hold shape.
5. Step 5: Finish with green beans and tomatoes — add green beans and tomatoes (or canned tomatoes) and cook 5–8 minutes more, seasoning with 2 tsp (10 g) salt and 1/2 tsp (2 g) pepper; adjust salt to taste. The vegetables should be cooked through but not mushy.
6. Step 6: Rest and plate — remove bay leaves. To serve individual cazuelas, place a piece of beef and generous portions of each cooked vegetable into deep bowls, then ladle hot broth over them (the Chilean practice is often to present both meat/vegetables and broth together). Sprinkle chopped cilantro over each bowl.
7. Step 7: Serve accompaniments — present with white rice on the side and lime or lemon wedges if desired. Guests may spoon broth over rice or enjoy rice alongside the stew.