cazuela de vacuno

Cazuela de vacuno is a Chilean soup of beef and vegetables. In Pilar Hernandez’s preparation, the meat is browned before being cooked with onion, grated carrot, cumin and oregano. Potatoes, pumpkin and pieces of corn on the cob join the broth once the beef is tender.^[1]

Rice is an optional addition while the vegetables cook; chuchoca, a cornmeal preparation, is another option added later. Green beans, peas or chard go in near the end. The soup is served hot with coriander or parsley.^[1]