Cazuela de Vacuno (Chilean Beef and Vegetable Stew)
Why this recipe works
- Clean, layered broth: Beef, onion, garlic and cumin simmer together first, giving the broth depth before the vegetables are added.
- Staged cooking: Adding the vegetables in sequence helps the beef become tender while the carrots, pumpkin and potatoes keep their shape.
- Hearty but not heavy: Large pieces of beef and vegetables make the stew satisfying, while the clear broth keeps it lighter than a thick braise.
Get the most out of this recipe
Timing notes
- Mostly hands-off cooking: The active work is mainly chopping and skimming; the flavour develops during the slow, gentle simmer.
- Serve once the vegetables are tender: Cazuela is best ladled out when the vegetables are cooked through but still intact, before the pumpkin and potatoes begin to collapse.
Authenticity notes
- Chilean home-style stew: This style of cazuela keeps the broth clear and the meat and vegetables in large, recognisable pieces rather than reducing everything into a thick stew.
- Simple seasoning: Cumin, garlic, onion and fresh coriander give the broth its familiar savoury profile without masking the beef and vegetables.
Ingredient notes
- Choose a simmering cut: Beef chuck or stew meat suits this dish because it becomes tender during a long, gentle simmer.
- Keep the vegetables chunky: Large pieces of potato, pumpkin and carrot are easier to cook until tender without falling apart in the broth.
- Use fresh herbs at the end: Fresh coriander stirred in just before serving keeps the finish bright; parsley gives a milder alternative.
Make-ahead tips
- Make ahead gently: The stew can be cooked in advance and refrigerated once completely cool, then reheated slowly so the vegetables stay intact.
- Reheat with care: Warm over medium-low heat until piping hot, adding a little extra beef stock if the broth has reduced.
- Freezer friendly: Freeze in sealed containers once cool, then defrost overnight in the fridge before reheating gently.
Equipment you'll need
Ingredients
Instructions
- Halve and thinly slice the onion, and finely chop the garlic. Cut the beef into large chunks. Peel and cut the carrots into thick rounds, peel and cut the pumpkin into large cubes, and peel the potatoes and cut them into large pieces.
- Put the onion, garlic, beef, cumin and salt into a large pot and set over medium heat. Pour in the beef stock and bring to a gentle simmer, skimming any foam from the surface. Cover and simmer for 60 minutes, stirring occasionally, until the beef is starting to turn tender.
- Add the carrots and simmer for 10 minutes. Add the pumpkin and potatoes, then simmer for 20 minutes more, or until the beef is tender and the vegetables are cooked through but not falling apart. Stir in the sweetcorn for the final 5 minutes to warm through.
- Taste and adjust the seasoning with a little more salt if needed. Roughly chop the coriander and stir most of it through the stew. Ladle into bowls and scatter over the remaining coriander to serve.
Recipe notes
Tips
- Keep the simmer gentle so the broth stays clear and the vegetables hold their shape.
- If you are serving vulnerable groups, ensure the beef is cooked until fully tender and piping hot throughout before serving.
Substitutions
- Replace Beef chuck roast with Beef stew meat for a quicker prep, keeping the simmer gentle until tender.
- Replace Fresh coriander with Fresh parsley for a milder, more classic herb finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over medium-low heat until piping hot, adding a splash of beef stock if needed. Freeze for up to 3 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 50min (25min active)
- Difficulty: Easy
- Cuisine: Latin American
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