Soups
Easy
Pork casserole
40 min
Soups
Easy
Recipe of Beef casserole
By
Diego Cortés
Beef cazuela (cazuela de vacuno) is Chile's winter one-pot dish: a clear beef broth with potato, pumpkin, corn, green beans and rice, served steaming as soon as the weather turns. It is neither a thick stew nor a light soup: the meat and the vegetables cook in the same pot and the broth is the star.
It is traditionally made with economical beef cuts that need long cooking, such as brisket, short rib or osso buco, because the collagen turns into gelatin and the beef falls apart. Count almost two hours in a regular pot, or 40 minutes in a pressure cooker, for 6 generous bowls. It is Sunday lunch, a hearty supper or meal prep, and it freezes well in portions.
The same method works for the Chilean poultry casserole and for the Chilean chicken casserole, which are ready sooner because poultry does not need two hours in the pot. To change the meat without leaving the broth, try the meatball casserole; and for a thicker spoon dish, charquicán shares the potato and pumpkin base. Per-serving calories for this and other classics are in the Chilean food calories chart.
What makes it work and how to change it
- Sear first: browning the beef before the water goes in gives the broth colour and depth.
- Vegetables in stages: potato and pumpkin halfway through, green beans at the end, so nothing collapses.
- Rice or noodles: the rice cooks in the broth; if you prefer angel-hair pasta, add it in the last 4 minutes.
- Chicken version: the same base with chicken drumsticks is ready in about 40 minutes.
Prep
20 min
Cook
150 min
Servings
6
Calories
700 kcal
Ingredients
Directions
-
1
Take the beef out of the fridge 30 minutes ahead and cut it into 5 cm chunks: cold meat sears on the outside and stays tough inside.
-
2
Heat the oil in a large pot over high heat and sear the beef in two batches, 3 to 4 minutes per side, until browned. Lift it out and set aside.
-
3
Lower the heat to medium and sweat the onion with a pinch of salt for 5 minutes; add the garlic, carrot, celery and bell pepper and cook 3 minutes more.
-
4
Return the beef and its juices to the pot, add the 2 litres of cold water, the powdered stock, oregano and pepper, and bring to the boil over high heat.
-
5
Skim the surface with a spoon, lower the heat to a bare simmer, cover and cook 1 hour 45 minutes, until the beef pulls apart with a fork.
-
6
Taste the broth and adjust the salt: powdered stock is already salty, so correct at the end, not at the start.
-
7
Add the potatoes, pumpkin and corn, and cook uncovered for 15 minutes, until a knife slides through the potato.
-
8
Stir in the rice and cook for 12 minutes over low heat without stirring, so the broth stays clear.
-
9
Add the green beans for the last 6 minutes: any longer and they lose their colour and turn soft.
-
10
Spoon off the fat floating on top if you want a lighter broth, and check the salt one last time.
-
11
Let the pot rest off the heat for 5 minutes: the beef settles and the broth clears.
-
12
Serve each bowl with a piece of beef, one potato, a chunk of pumpkin, a slice of corn and plenty of broth, topped with chopped parsley.
Frequently Asked Questions
How difficult is it to prepare Beef casserole?
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
How long does it take to prepare Beef casserole?
The preparation time is 20 minutes and the cooking time is 150 minutes.
How many people does this recipe serve?
This recipe is designed for 6 servings.
Can I substitute some ingredients?
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
How should I store this preparation?
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
