Cazuela de Res

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

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. 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.
3. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
4. Stir in the sliced carrots, diced potatoes, red bell pepper, green beans, corn kernels, and diced tomatoes. Mix well to combine.
5. Return the browned beef to the pot and pour in the beef broth and red wine. Stir to combine all ingredients thoroughly.
6. Add the cumin, paprika, bay leaf, salt, and black pepper. Stir again to ensure spices are evenly distributed throughout the mixture.
7. 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.
8. Before serving, remove the bay leaf and sprinkle fresh cilantro over the stew for a burst of freshness.
9. Serve hot with crusty bread or rice on the side, and enjoy the warmth of this traditional Chilean dish!