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Chilean Beef Stew (Cazuela)

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Chilean Beef Stew

  5.0 Rating

Chilean Beef Stew (Cazuela) - Recipe photo

PREP TIME

20 mins

COOK TIME

1 hours 0 mins

COURSE

Beef Recipes ,

Soup Recipes ,

CUISINE

South American Food Recipes

SERVINGS

8 servings

CALORIES

719 kcal

INGREDIENTS

  • 2 Tbsp

    oil
  • 2

    large onions, thinly sliced
  • 4

    medium carrots, peeled and diced
  • 1 kg

    squash, peeled and diced
  • 1 kg

    red new potatoes, peeled and diced
  • 2

    green bell pepper, seeded and diced
  • 1

    ears corn on the cob, cut into four pieces
  • 1.5 kg

    stewing beef, cut into chunks
  • 0.5 tsp

    ground cumin
  • 1 tsp

    dried oregano
  • 1 tsp

    paprika
  • 2 tsp

    cornstarch
  • 2

    cans 227 grams tomato sauce
  • 3 cups

    beef broth

  • salt to taste

  • fresh cilantro chopped (for garnish)

INSTRUCTIONS

    1. In a small bowl, dissolve cornstarch in 2 tablespoons of boiling water. Set aside.
    2. Heat oil in a heavy bottomed pot over high heat. Add sliced onions. Sauté for about 5 minutes or until onions are soft and translucent.
    3. Add beef chunks. Sear the meat and keep on stirring until brown on all sides.
    4. Season with salt, cumin, dried oregano and paprika.
    5. Add diced squash, potatoes, carrots, bell pepper, corn on the cob and tomato sauce.
    6. Stir in cornstarch slurry and boiling water to the mixture. Cover pot, reduce the heat and let the mixture simmer until beef is tender. Stir frequently.
    7. Adjust seasonings according to your taste.
    8. Garnish with chopped fresh cilantro just before serving.

KEYWORD

cazuela, cazuela recipe, chilean beef stew, beef cazuela, cazuela de vacuno

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