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Chilean cazuela de vacuno with beef, potato, pumpkin, corn, carrots, green beans, and rice.

Chilean Cazuela de Vacuno

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Chilean beef cazuela with clear broth, short ribs, potato, pumpkin, corn, rice, carrots, and green beans.
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Prep Time 30 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 35 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: Chilean
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Broth and Beef
  • 3 lb bone-in beef short ribs cut into six pieces
  • 12 cups water
  • 1 large yellow onion halved
  • 3 cloves garlic smashed
  • 2 tsp fine salt plus more to taste
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 cup long-grain rice rinsed
Vegetables
  • 6 medium yellow potatoes peeled
  • 1 1/2 lb kabocha or other firm pumpkin cut into six wedges
  • 3 whole ears corn cut in half
  • 3 large carrots cut into thick pieces
  • 8 oz green beans trimmed
  • 1 cup cilantro leaves loosely packed

Equipment

  • Large stockpot
  • Slotted spoon
  • Six deep bowls

Method
 

Simmer the Beef:
  1. Cover the beef with water and bring just to a boil. Skim, then add onion, garlic, salt, oregano, and cumin. Simmer gently for 75 minutes until nearly tender.
  2. Remove and discard the onion. Add rice and carrots and simmer 10 minutes.
Cook the Vegetables:
  1. Add potatoes, pumpkin, and corn. Simmer 20 to 25 minutes until the potatoes and beef are tender without breaking apart. Add green beans for the final 8 minutes.
  2. Place one beef piece, potato, pumpkin wedge, corn piece, carrots, beans, and rice in each bowl. Ladle over clear broth and finish with cilantro.

Nutrition

Calories: 650kcalCarbohydrates: 58gProtein: 47gFat: 27gSaturated Fat: 10gCholesterol: 135mgSodium: 860mgFiber: 8gSugar: 10g

Notes

  • Add the vegetables in stages so each one keeps its shape.
  • Store meat and vegetables in the broth for up to three days and reheat slowly to avoid breaking the pumpkin.