Bavarian Cazuela

Ingredients

The Bavarian adaptation of the cazuela incorporates traditional Bavarian spices and flavors, such as caraway seeds and marjoram, which give the dish a distinct Bavarian twist. Additionally, the original cazuela often includes ingredients like corn and pumpkin, which are replaced in the Bavarian version with more commonly used Bavarian vegetables like potatoes and carrots. We alse have the original recipe for Cazuela chilota, so you can check it out.

• 500g (1.1 lb) beef or pork, cubed 500g (1.1 lb) beef or pork, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 leek, sliced 1 leek, sliced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the cubed beef or pork to the pot and brown it on all sides.
4. 4.
   Stir in the sliced carrots, cubed potatoes, and sliced leek.
5. 5.
   Sprinkle the caraway seeds, marjoram, bay leaf, salt, and pepper over the ingredients in the pot.
6. 6.
   Pour the beef or vegetable broth into the pot, ensuring that all the ingredients are covered.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the meat is tender.
8. 8.
   Remove the bay leaf before serving.
9. 9.
   Adjust the seasoning with salt and pepper if needed.

Treat your ingredients with care...

• Beef or pork — Choose a tender cut of meat, such as beef chuck or pork shoulder, for the best results in this stew.

Tips & Tricks

• For a richer flavor, you can brown the meat in batches before adding it to the pot.
• Serve the Bavarian Cazuela with a side of crusty bread to soak up the delicious broth.
• Feel free to add other root vegetables like parsnips or turnips for added depth of flavor.

Serving advice

Serve the Bavarian Cazuela hot in deep bowls, garnished with fresh parsley. It pairs well with a glass of Bavarian beer or a hearty red wine.

Presentation advice

To enhance the presentation, place a sprig of fresh herbs, such as thyme or rosemary, on top of each serving. Serve the stew in rustic ceramic bowls for an authentic Bavarian touch.