Cazuela is a traditional Chilean hearty soup that embodies the essence of comfort food in South American cuisine. This rustic dish dates back to colonial times and has evolved through generations, becoming a cornerstone of Chilean family meals.
At its heart, Cazuela is a nourishing one-pot meal that combines tender beef (though variations with chicken, turkey, or lamb exist) with an abundance of fresh vegetables and native ingredients.
The beauty of Cazuela lies in its simplicity and depth of flavor. The slow simmering process allows the meat to become incredibly tender while releasing rich flavors into the broth. Each region of Chile offers its own variation of this beloved dish, often reflecting local ingredients and traditions. In southern Chile, you might find more potatoes and squash to combat the colder climate, while northern regions might include more corn and peppers.
What distinguishes Cazuela from other soups is that the ingredients are served whole or in large pieces within a savory broth, creating a complete meal in a single bowl. Every ingredient retains its distinct identity yet blends perfectly into the symphony of flavors.
The dish offers a perfect balance of protein, vegetables, and carbohydrates, making it not only delicious but also nutritionally complete.
Traditionally served piping hot with fresh cilantro and accompanied by a side of Chilean pebre (a spicy condiment), Cazuela represents Chilean hospitality and family tradition. It’s a dish that adapts to seasons and available ingredients while maintaining its comforting essence. Whether enjoyed during winter as a warming meal or served year-round as a celebration of Chilean culinary heritage, Cazuela continues to hold a special place in homes and restaurants throughout Chile and beyond.
Timing
📌 Number of Servings: 6
⏳ Preparation Time: 20 minutes
🔥 Cooking Time: 1 hour 30 minutes
🥢 Ingredients :
✅ 2 lbs beef chuck, cut into 6 large pieces
✅ 2 tablespoons olive oil
✅ 1 large onion, chopped
✅ 3 cloves garlic, minced
✅ 8 cups beef broth
✅ 1 teaspoon dried oregano
✅ 2 bay leaves
✅ 6 medium potatoes, peeled
✅ 3 carrots, peeled and cut into large chunks
✅ 1 medium butternut squash (or zapallo/pumpkin), peeled and cut into 6 chunks
✅ 6 pieces of corn on the cob, each about 2 inches long
✅ 1 cup green beans, trimmed
✅ 1/2 cup fresh cilantro, chopped
✅ 1 cup rice (optional)
✅ Salt and pepper to taste
👨🍳 Instructions :
- Begin by heating olive oil in a sturdy heavy-bottomed pot or Dutch oven over a moderately high flame.
- Season the beef pieces with salt and pepper, then brown them on all sides. Remove and set aside.
- In the same pot, add the onion and sauté until translucent, about 5 minutes. Introduce the minced garlic to the pot and sauté briefly until its aromatic oils release their enticing scent.
- Return the beef to the pot and add the beef broth, oregano, and bay leaves. Allow the mixture to reach a vigorous boil before lowering the temperature, securing the lid, and letting it gently simmer for approximately 60 minutes—enough time for the meat to develop its melt-in-your-mouth tenderness.
- Add the whole potatoes, carrot chunks, and squash pieces to the pot. Continue to simmer for 15 minutes.
- Gently introduce the golden corn segments to the simmering broth and allow them to bathe in the flavorful liquid for an additional ten minutes.
- If using rice, add it now along with the green beans and cook for a final 15 minutes, until all vegetables are tender and rice is cooked.
- Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
- Ladle the hot stew into deep bowls, ensuring every serving includes both a generous piece of meat and a variety of vegetables, along with a balanced amount of broth.
- Garnish generously with fresh cilantro and serve immediately.
💡 TIPS :
- For authentic flavor, try to find zapallo (Chilean squash) instead of butternut squash.
- The key to a good Cazuela is to keep the vegetables in large pieces – they should not disintegrate into the broth.
- For a chicken variation (Cazuela de Ave), substitute beef with a whole chicken cut into pieces and reduce cooking time accordingly.
- Cazuela tastes even better the next day after flavors have had time to meld.
- Serve with a side of Chilean pebre (salsa) for an extra kick of flavor.
📊Nutrition Information (per serving)
- Calories: 485
- Total Fat: 17g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 640mg
- Total Carbohydrate: 48g
- Dietary Fiber: 7g
- Sugars: 6g
- Protein: 38g
❓ FAQ :
- What cut of beef works best for Cazuela?
Chuck, brisket, or shank cuts work best as they become tender and flavorful through slow cooking. - Can I make Cazuela in advance?
Yes! Cazuela often tastes better the next day as the flavors develop. Just reheat gently before serving. - Is Cazuela gluten-free?
Yes, traditional Cazuela is naturally gluten-free, but always check your broth ingredients if using store-bought. - What can I substitute for butternut squash?
Any winter squash or pumpkin variety works well in this recipe. - Can I make Cazuela in a slow cooker?
Absolutely! Cook on low for 6-8 hours, adding the vegetables in stages during the last 2 hours. - What’s the difference between Cazuela and other Latin American soups?
Cazuela differs by serving whole pieces of meat and vegetables in broth rather than cut into small pieces. - Can I freeze leftover Cazuela?
Yes, though the texture of potatoes may change slightly. Freeze for up to 3 months. - What’s traditionally served with Cazuela?
Fresh bread, Chilean pebre sauce, and sometimes a glass of Chilean red wine. - Is Cazuela spicy?
No, traditional Cazuela is not spicy but relies on the natural flavors of the ingredients. - Can I make a vegetarian version of Cazuela?
Yes, simply omit the meat and use vegetable broth. Add extra vegetables or legumes for protein.
Related
