Cazuela de Vaca is a dish that originated in Chile, a very hearty dish which is made out of Beef, Pumpkins, Potatoes, Corn and other vegetables. In Spanish cazuela means “Pot”or “Caserole” and Vaca means “Beef”. Tradition in Chile says that cazuela is typically eaten by taking the soup first, then eating the meat and vegetables last. From the looks of it this is a full three course meal in one.
The first time I saw this recipe in a TV Show I immediately tried as it is really simple to prepare (indeed it was) and since then this dish became a normal fare in our family menu, its easy to cook and an all in one meal with carbohydrates, vegetable, protein and soup. If you enjoy hearty soups this is a must try!
800g Beef Cubes (Brisket, Gravy Beef or any meaty beef part)
3 pcs medium potatoes quartered
1/2 medium sized pumpkin, squash or buttercup, cubed
3 celery stalks sliced in 1/2 in pcs
100g sliced french beans sliced in 1 inch pcs
2 cups corn kernels
1 liter beef stock
1 large red onion
1 stalk leeks sliced in 1/2 in pcs
1. Place Beef and Red Onion in a pot and fill it with 1 liter beef stock, add water if needed.
2. Bring to a boil and simmer in low heat for 40 minutes
3. Add corn and celery, bring to a boil and simmer in low heat for additional 20 minutes
4. Add potatoes, pumkins, bring to a boil and simmer in low heat for additional 15 minutes.
5. Add french beans and leeks then simmer for 5 more minutes.
6. Season with ground pepper and salt.