Chilean Cazuela with Beef and Vegetables

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup pumpkin, peeled and cubed 1 cup pumpkin, peeled and cubed
• 1 cup corn kernels 1 cup corn kernels
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups beef broth 4 cups beef broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent.
2. 2.
   Add the beef stew meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the paprika, cumin, and dried oregano, coating the meat evenly with the spices.
4. 4.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 1 hour, or until the beef becomes tender.
5. 5.
   Add the carrots, potatoes, pumpkin, and corn kernels to the pot. Season with salt and pepper to taste.
6. 6.
   Continue simmering the cazuela for another 30 minutes, or until the vegetables are cooked through and the flavors have melded together.
7. 7.
   Serve the Chilean Cazuela hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, you can marinate the beef in a mixture of olive oil, garlic, and spices for a few hours before cooking.
• Pumpkin — Choose a firm and sweet variety of pumpkin, such as butternut squash, for the best flavor and texture.
• Corn kernels — If fresh corn is not available, you can use frozen or canned corn as a substitute.

Tips & Tricks

• To enhance the flavors, you can add a splash of white wine or a squeeze of lemon juice to the cazuela while it simmers.
• For a heartier version, you can add other vegetables like green beans or bell peppers.
• Leftover cazuela can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Chilean Cazuela as a main course, accompanied by warm crusty bread or rice. It pairs well with a fresh green salad on the side.

Presentation advice

Present the cazuela in individual bowls, allowing the vibrant colors of the vegetables to shine through. Garnish each serving with a sprinkle of fresh parsley for a pop of green.