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Cazuela de Res
Cazuela de Res is a beloved Chilean beef stew that embodies warmth and comfort. This soul-soothing dish features succulent chunks of beef chuck roast simmered to perfection with an array of vibrant vegetables, creating a colorful and hearty meal. The rich beef broth, combined with a splash of red wine, elevates the stew with deep, nuanced flavors. Aromatic spices like cumin and paprika add an exciting kick, transporting you to the sun-kissed landscapes of Chile. Traditionally enjoyed during family gatherings and celebrations, this stew not only nourishes the body but also brings loved ones together around the table. Perfect for chilly evenings, each spoonful will wrap you in a cozy embrace, making it a meal to remember.
Ingredients
- Beef chuck roast
- 2 pounds, cut into 1-inch cubes
- Olive oil
- 2 tablespoons
- Onion
- 1 large, chopped
- Garlic
- 4 cloves, minced
- Carrots
- 2 large, sliced
- Potatoes
- 2 medium, diced
- Red bell pepper
- 1, diced
- Green beans
- 1 cup, trimmed and cut into 1-inch pieces
- Corn kernels
- 1 cup, fresh or frozen
- Tomatoes
- 2, diced (or 1 can of diced tomatoes)
- Beef broth
- 4 cups
- Red wine
- 1 cup
- Cumin
- 1 teaspoon
- Paprika
- 1 teaspoon
- Bay leaf
- 1
- Salt
- 1 teaspoon, or to taste
- Black pepper
- 1/2 teaspoon, or to taste
- Fresh cilantro
- 1/4 cup, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the beef cubes to the pot and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the sliced carrots, diced potatoes, red bell pepper, green beans, corn kernels, and diced tomatoes. Mix well to combine.
- Return the browned beef to the pot and pour in the beef broth and red wine. Stir to combine all ingredients thoroughly.
- Add the cumin, paprika, bay leaf, salt, and black pepper. Stir again to ensure spices are evenly distributed throughout the mixture.
- Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the beef is tender and the flavors meld beautifully.
- Before serving, remove the bay leaf and sprinkle fresh cilantro over the stew for a burst of freshness.
- Serve hot with crusty bread or rice on the side, and enjoy the warmth of this traditional Chilean dish!
Tips
- For a spicier kick, consider adding a diced jalapeño or a pinch of chili powder to the stew.
- This dish can be made ahead of time and tastes even better the next day, as the flavors continue to develop.
- Consider serving with a dollop of sour cream or a sprinkle of queso fresco for a rich finishing touch.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 2 hours Calories: 460 Fat: 18g Carbs: 45g Protein: 35g Sodium: 800mg Sugar: 5g
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