Cazuela De Vacuno (Traditional Chilean Meat Casserol)

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Introduction: Cazuela De Vacuno (Traditional Chilean Meat Casserol)

How to make a traditional Chilean meat  casserol 

Step 1: Ingredients

Oil for frying 
600-800g diced stewing beef
1 onion cut in to quarters
1 carrot cut into strips
Salt snd pepper 
Oregano
Cumin
Parsley
1/2 cup of green beans 
4 potatoes 
4 slices of pumpkin
4 slices of corn on the cob
3 spoonfuls of rice
Merquen (Chilean spice for decoration - don't worry if you don't have any)
Corriander 

En Espanola:
Aceite
600-800g de tapapecho cortado en 4 trozos 
1 cebolla chica en cuartos
1 zanahoria pelada y en palitos
Sal y pimienta
Oregano
Comino
Perejil
1/2 taza de porotos verdes picados
4 papas medianas peladas
4 trozos de zapallo
4 trozos de choclo
3 cucharadas de arroz
Merquen 
Cilantro 

Step 2: How to Cook

1. In a big pot fry the meat in the oil until brown for approximately 8-10min 
2. Add the onion and carrot and cook fry for a further 5 min
3. Add the salt, pepper, oregano and cumin and cook for a further 1 min 
4. Add 6-8 cups of cold water and bring to the boil 
5. Add the potatoes, pumpkin, green beans, corn on the cob, rice, parsley and more water if necessary. Simmer on a low heat for 1 to 2 hours until the sauce has thickened up a bit and it tastes delicious 

En Espanola:
1. En una olla grande, calentar el aceite y cocinar 8-10min
2. Anadir la cebolla y zanahoria y cocinar 5min
3. Sazona con sal, pimienta, oregano y comino y cocinar 1min
4. Agregar 6-8 tazas de agua fria hervir la mezcla
5. Anadir perejil, porotos verdes, papas medianas,  zapallo, choclo y arroz. Cocinar 1o 2 horas

Step 3: How to Serve

1. Spoon out the hot stew into four bowls. Make sure you have a piece of potato, corn on the cob, pumpkin and meat in each bowl
2. Sprinkle with merquen and a small handful of corriander 

En Espanola:
1. Servir con merquen y cilantro 

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    16 Discussions

    0
    TANZMEISTER
    TANZMEISTER

    9 years ago on Introduction

    Looks Delish!

    Chile powder can be substituted for Merquen with similarly wonderful results.

    0
    pheebs
    pheebs

    9 years ago on Introduction

    I made mine with three desert spoon of rice but you can use more or less depending how much you like rice. It added a nice gooey texture to the stew.

    0
    RobertAdams
    RobertAdams

    9 years ago on Introduction

    3 "spoonfuls" of rice. About how much? Is that a teaspoon, tablespoon, soup spoon? I'll even take the amount in grams.

    0
    camirrakiu
    camirrakiu

    9 years ago on Introduction

    Qué entrete!! Cosas de Chile :D
    A ver si, ahora que vi las instrucciones me animo a hacer cazuela yo algún día.

    0
    thepelton
    thepelton

    9 years ago on Introduction

    !Me gusta! !Tengo hanbre! There's a spice and tea store near my house, and I'll have to ask about the Merquen. ?Quien Sabe?

    0
    pheebs
    pheebs

    9 years ago on Introduction

    Thanks Canida! I made it last night. It tasted great It was even more delicious sneaking the last small bowl for breakfast this morning! Why do stews always taste better the next day? Should add it serves 4 (next time i'll double it to have some more leftovers for the next day)

    0
    susymorrison26
    susymorrison26

    Question 24 days ago on Step 3

    la traduccion a espanol esta incompleta y malisima.

    0
    lcastiglia
    lcastiglia

    8 years ago on Introduction

    Everything my grandmother makes is amazing, including her casuela. She always remembers to include her famous "pebre".

    0
    vegancraftgal

    This looks awesome! Im going to make it this weekend along with this

    http://www.fourgreensteps.com/community/recipes/52/489