🍲 Cazuela

Name: Cazuela
Total time: 90 min
Yield: 4
Cuisine: Chile · Central Chile
Ingredients: 800 g beef with bone (short rib or shank), cut into 4 pieces; 4 medium potatoes, peeled; 300 g pumpkin, in 4 pieces; 2 corn cobs, each cut in half; 80 g rice; 100 g green beans; 1 carrot, diced; 1 onion, finely chopped; 2 garlic cloves; 1.5 litres of water; Salt, pepper, fresh coriander

Origin: Chile · Central Chile

315kcal

per serving · 450 g

70kcal

per 100 g

22 gProtein5 g / 100 g

9 gFat2 g / 100 g

36 gCarbs8 g / 100 g

Cazuela is a hearty Chilean soup of beef on the bone with potato, pumpkin, corn on the cob, rice and green beans in a clear broth. Everything is cooked in one pot, and the broth is light yet full of flavour. It is served in a deep bowl with a piece of meat, a piece of corn and a potato, sprinkled with fresh coriander.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

Not vegetarianbecause of: beef

Not veganbecause of: beef

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beefpotatopumpkincornricecarrotgreen beans

Recipe

4 servings90 min

Ingredients

800 g beef with bone (short rib or shank), cut into 4 pieces
4 medium potatoes, peeled
300 g pumpkin, in 4 pieces
2 corn cobs, each cut in half
80 g rice
100 g green beans
1 carrot, diced
1 onion, finely chopped
2 garlic cloves
1.5 litres of water
Salt, pepper, fresh coriander

Method

Put the beef, onion, garlic and carrot in the water, bring to the boil, skim, and simmer for 45 minutes.
Add the potatoes, pumpkin and corn and cook for 15 minutes.
Add the rice and green beans and cook for 15 minutes more, until everything is tender.
Season with salt and pepper.
Serve each bowl with a piece of meat, a piece of corn, potato and pumpkin.
Sprinkle with coriander.

How to make it lighter

Skim off the fat from the broth: at about 70 kcal per 100 g the soup is light, and removing fat makes it lighter still.
Use a lean cut of beef or chicken without skin to cut fat and keep the protein.
Add extra green beans and carrot and use less rice for more fibre.

History

Cazuela is one of the most traditional family dishes in Chile and is closely associated with Sunday lunch and with the countryside. It is also commonly made with chicken, and is seen as the classic remedy for cold days. Each household has its own way of arranging the vegetables, but the combination of meat, corn, potato and pumpkin is unmistakable.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →