Chilean Cazuela - Traditional Beef Stew Recipe

Welcome to the cozy world of Chilean Cazuela, a truly traditional beef stew recipe that's a staple in Chilean homes! Imagine a hearty, deeply satisfying beef and vegetable stew where every spoonful brings tender chunks of beef, sweet pumpkin, starchy potatoes, and bright corn together in a flavorful broth. This isn't just any slow-cooked beef stew; it's a one-bowl wonder, a comforting hug on a chilly day, and a fantastic way for American home cooks to explore familiar ingredients with an exciting Latin twist. We'll guide you through the simple steps to make beef stew the Chilean way, from perfectly browning your beef to a long, gentle simmer that ensures every vegetable is cooked to perfection. Get ready to master this incredible meaty stew recipe!

Ingredients

• 2 lbs beef chuck roast (bone-in if possible), beef shank, or English-cut short ribs, cut into 6 large pieces
• 1 tablespoon neutral oil (like canola or vegetable)
• 1 large yellow onion, chopped
• 2 cloves garlic, minced (optional)
• 2 teaspoons ground cumin
• 1 teaspoon dried Mexican oregano
• ½ teaspoon mild paprika (or sweet paprika)
• 6 cups beef broth (or water + 2 beef bouillon cubes)
• Salt and freshly ground black pepper, to taste
• 3 medium red or yellow potatoes, peeled and cut into large chunks (about 1.5-2 inches)
• 1.5 lbs pumpkin or butternut squash, peeled, seeded, and cut into large chunks (about 1.5-2 inches)
• 2 ears of corn on the cob, husked and cut into 2-3 short lengths each
• ½ cup chuchoca (Chilean stone-ground cornmeal) or fine polenta
• 1 cup green beans or peas (frozen is fine)
• ½ cup fresh cilantro and/or parsley, chopped, for serving
• Hot pepper sauce, for serving (optional)
• Cooked rice, for serving (optional)

Directions

1. Brown the Beef & Build Flavor: Pat your beef pieces thoroughly dry with paper towels. Season them generously all over with salt and freshly ground black pepper. Heat the neutral oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches if necessary to avoid overcrowding, sear the beef pieces until nicely browned on all sides, about 3-4 minutes per side. Remove the beef to a plate and set aside. Reduce the heat to medium. Add the chopped onion to the pot and sauté, scraping up any browned bits from the bottom, until soft and lightly golden, about 5-7 minutes. If using, add the minced garlic and cook for another minute until fragrant. Stir in the cumin, Mexican oregano, and mild paprika, cooking briefly for about 30 seconds until the spices are aromatic.
2. Simmer the Beef Until Tender: Return the browned beef to the pot. Pour in the beef broth (or water with bouillon) until the beef is mostly submerged. Bring the liquid to a gentle simmer. Skim off any foam that rises to the surface. Cover the pot with a lid, reduce the heat to low, and let it gently simmer for 60-90 minutes, or until the beef is fork-tender and easily pulls apart. The broth should smell rich and inviting, and any connective tissue in the beef should have rendered down beautifully.
3. Add the Sturdier Vegetables: Once the beef is tender, carefully add the potato chunks, pumpkin/squash pieces, and corn on the cob lengths to the pot. If needed, add a splash more hot water or broth to ensure everything is just submerged. Increase the heat slightly to bring it back to a gentle simmer. Cover and cook for another 20-25 minutes, or until the potatoes and pumpkin are almost tender but still hold their shape and haven't started to fall apart.
4. Finish with Greens and Cornmeal: Stir in the chuchoca or fine polenta and the green beans/peas. Continue to simmer for 5-10 minutes more, stirring occasionally to prevent the cornmeal from sticking to the bottom of the pot. The cornmeal will slightly thicken the broth, giving it a characteristic texture. Taste the cazuela and adjust the seasoning with salt, pepper, or a pinch more paprika if desired. The broth should be well-seasoned but maintain a gentle, comforting flavor profile.
5. Serve the Cazuela: To serve, ladle one large piece of beef, one potato chunk, one pumpkin chunk, and a piece of corn into each shallow bowl. Generously spoon over the rich broth and remaining vegetables. Garnish each serving with fresh cilantro and/or parsley. Optionally, serve with a side of hot pepper sauce for those who like a little kick, and a scoop of white rice either alongside or directly in the bowl, just like they do in Chile!