Cazuela de Vaca
Cazuela de Vaca is a dish that originated in Chile, a very hearty dish which is made out of beef, pumpkins, potatoes, corn and other vegetables. In Spanish cazuela means “Pot” or “Casserole” and Vaca means “Beef”. Tradition in Chile says that cazuela is typically eaten by taking the soup first, then eating the meat and vegetables last. From the looks of it this is a full three course meal in one.
The first time I saw this recipe in a TV Show I immediately tried as it is really simple to prepare (indeed it was) and since then this dish became a normal fare in our family menu, it’s easy to cook and an all in one meal with carbohydrates, vegetable, protein and soup. If you enjoy hearty soups this is a must try!
- 1 kg stewing beef, cubed
- 3 pcs medium potatoes quartered
- ½ medium sized pumpkin, squash or buttercup, cubed
- 100g sliced French beans, ends trimmed
- 2 cups corn kernels
- 3 celery stalks, sliced in ½ in pcs
- 1 stalk leeks, sliced in ½ in pcs
- 1 litre beef stock
- 1 large onion
- 1 tsp oregano
- ½ tsp paprika
- freshly ground black pepper
- Place beef and onion in a pot and fill it with 1 litre beef stock, add water if needed.
- Bring to a boil and simmer in low heat for 1½ hours.
- Add corn and celery, bring to a boil and simmer in low heat for additional 20 minutes
- Add potatoes, pumpkin, bring to a boil and simmer in low heat for additional 15 minutes.
- Add French beans, leeks, oregano and paprika then simmer for 5 more minutes.
- Season with ground pepper and salt.