Description
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.
Ingredients
Scale
- 1 kg stewing beef, cubed
- 3 pcs medium potatoes quartered
- 1/2 medium sized pumpkin, squash or buttercup, cubed
- 100g sliced French beans, ends trimmed
- 2 cups corn kernels
- 3 celery stalks, sliced in 1/2 in pcs
- 1 stalk leeks, sliced in 1/2 in pcs
- 1 litre beef stock
- 1 large onion
- 1 tsp oregano
- 1/2 tsp paprika
- freshly ground black pepper
- salt
Instructions
- 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 1 1/2 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.
deliciouso!!!
★★★★★
I love one pot meals like this – they always seem tastier.
🙂 Mandy
★★★★★
This reminds me of a delicious dish I had while living in the Dominican Republic…nice.
★★★★★
We love colorful, hearty soups and the weather is starting to get colder here so the timing is perfect. 🙂
★★★★★
A bowl filled with comfort and deliciousness… I want it just for myself!
★★★★★
Perfect for cool days! I love the addition of the pumpkin!
★★★★★
Oh my, just looking at the pictures make me want to this dish. I can tell this will be very delicious.
★★★★★
So delicious comfort food!
★★★★★
Methinks this has more than a ‘nodding acquaintance’ with the French ‘pot au feu’ altho’ the latter uses a number of meats and sausages , which are eaten first, with the broth as second course!!
Simple and delicious !
★★★★★
I can’t believe you made this! I had this every day for lunch when I went to Chile for 10 days in March. It was sooo good. It was end of summer there, but that didn’t stop me from such a delicious soup. It looked pretty easy to make, but I never really thought of recreating it! Beautiful pics too! Cazuelas! Buen provecho!
★★★★★
Pretty *and* hearty!
What a hearty stew/soup! My fingers are getting cold as I type… we need more warm comforting food here. Thanks for sharing nice warm dish (while you are on opposite season!). 🙂
★★★★★
what a great stew! I love that it’s not the heavy stew with a gravy, but just hearty and healthy. Definitely comfort food that warms you up inside and out!
Phenomenal. Reminded us of our 4 days in La Serena last year, to view the total solar eclipse. Made a trip up the Elqui Valley and had lunch at a roadside restaurant, near the Pisco distilleries. Wonderful memories. Wonderful soup. Thank you.
★★★★★