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tablespoons vegetable oil
onion, cut into quarters
bell pepper or other sweet pepper, cut into quarters with the seeds removed
ears of corn, cut into thirds
carrots, peeled and cut into thirds
small red potatoes, peeled
small pieces of pumpkin
handful of green beans, julienned
First cut the meat into six portions. Then pre-heat the vegetable oil in a large pot. Braise the meat for three minutes on each side, and add the onion, seasonings, salt and pepper. Mix well and cook for five minutes.
When ready, place the potatoes, carrots, celery and pumpkin in the pot. Completely cover the contents with boiling water-about five or six cups and cook for ten minutes. Next incorporate the rice and corn; let simmer for eight minutes. Finally, mix-in the green beans and cook for three more minutes.
Sample the stew and adjust the seasoning as necessary. Serve hot with one piece of meat, one potato, one piece of pumpkin and a portion of corn in each dish of stew.
To garnish, sprinkle a little cilantro over each serving.
- You can also use ribs in the recipe, but I prefer to use boneless cuts of meat.
- The beef can be replaced with chicken, pork or lamb according to your preference.
- If you don't have any green beans available, try using peas.
More About This Recipe
- Chilean cazuela is a very flexible homemade stew- you can use lamb, chicken or pork in the recipe, but the classic version is made with beef. In each dish you can't forget to put at least one small piece of meat, a potato, a slice of pumpkin and a portion of corn on the cob, if in season. In my family this dish is enjoyed during summer and winter; it's truly comforting to eat and share with loved ones.