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Cazuela de Vacuno con Zapallo Camote
A hearty and comforting beef stew, a variation of the classic Chilean Cazuela, featuring tender chunks of beef, vegetables, and the distinct sweetness of camote (a type of sweet potato).
ð§ ææ
- 1 kg Beef chuck roast(cut into 2-inch cubes)
- 2 tbsp Vegetable oil
- 2 large Yellow onions(chopped)
- 4 cloves Garlic cloves(minced)
- 8 cups Beef broth
- 2 cups Water
- 2 ears Corn on the cob(cut into 2-inch pieces)
- 4 medium Potatoes(peeled and quartered)
- 1 medium Zapallo camote (sweet potato)(peeled, seeded, and cut into 2-inch chunks)
- 2 large Carrots(peeled and sliced)
- 1 cup Green beans(trimmed)
- to taste Salt
- to taste Black pepper
- 1/2 cup Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear beef cubes on all sides until browned. Remove beef and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Return the beef to the pot. Pour in beef broth and water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until beef is tender.
- 4
Add corn, potatoes, zapallo camote, and carrots to the pot. Season with salt and pepper. Cover and continue to simmer for another 30 minutes, or until vegetables are tender.
- 5
Add green beans during the last 10 minutes of cooking.
- 6
Ladle the cazuela into bowls, ensuring each serving has beef, vegetables, and broth. Garnish with fresh cilantro.
ð¡ ããã®ã³ã
- âFor a richer broth, you can add a beef bouillon cube.
- âAdjust the cooking time for the vegetables based on your preference for tenderness.
- âZapallo camote can be substituted with butternut squash if unavailable.
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- Add a bay leaf to the broth for extra flavor.
- Include other root vegetables like parsnips or turnips.