Cazuela de Vacuno

Cazuela de Vacuno is a comforting and traditional Chilean beef stew that captures the hearts and palates of many. This delightful dish features tender beef simmered with a medley of vegetables like potatoes, squash, and corn, all enriched by aromatic herbs and spices. With its robust flavors and satisfying warmth, it's a meal that embodies the essence of Chilean comfort food. Enjoy creating this dish with authentic tools and techniques!

Ingredients

🥩 1.5 kg Tapabarriga de Vacuno Boneless Flank Beef
🌿 1 tbsp Fresh Oregano Leaves
🧅 1½ Onion Sliced in Thick Julienne
🧄 3 Cloves of Garlic Finely Chopped
🥬 1 Bunch of Celery
🌿 1 Handful of Parsley Leaves
🌶️ 1 Red Bell Pepper Sliced in Strips
🥔 5 Potatoes Peeled
🌽 5 Corn Cobb Segments
🎃 5 Pumpkin/Squash Pieces Peeled with Some Skin Left
🥕 2-3 Carrots Cut into Chunks
🥒 500g Green Beans Thinly Sliced
🌿 100g Chopped Cilantro Leaves for garnish
🌶️ Green Chili Cacho de Cabra or Merquén
🧂 Salt
🫒 Olive Oil for salad

Instructions

1- Prepare Ingredients:

• Cut the beef into serving pieces.
• Slice onions, finely chop garlic, and prepare oregano by removing leaves from stems.
• Tear a bunch of celery and chop parsley.
• Slice the red bell pepper.
• Peel potatoes and cut the corn and pumpkin.
• Chunk the carrots and slice green beans.

2- First Pressure Cook (Meat & Initial Aromatics):

• Place beef, oregano, onion, garlic, celery, parsley, and red pepper in a pressure cooker.
• Add 1 tbsp of salt and cover with boiling water, filling the cooker 2/3 to 3/4 full.
• Secure the lid and cook on high heat until steam releases, then reduce heat to low and cook for 25 minutes.

3- Second Pressure Cook (Root Vegetables & Corn):

• Cool the cooker under running water, then open the lid.
• Add potatoes, corn, pumpkin, and carrots.
• Adjust salt if necessary. Re-seal and cook for an additional 10 minutes once pressure is built.

4- Final Simmer (Green Beans):

• After 10 minutes, cool the cooker and open again.
• Add green beans and simmer without the lid for about 8 minutes until tender.

5- Assemble and Serve:

• Using tongs and a ladle, serve the beef, vegetables, and broth in deep plates.
• Garnish with fresh cilantro.

Prep Time: 20 minutes
Cook Time: 43 minutes
Total Time: 63 minutes
Servings: 6
Calories: Approx. 450
Protein: 35g
Fat: 20g
Carbohydrates: 35g
Equipment: 🔪 Chef's Knife, 🧂 Salt Cellar, 🥄 Wooden Spoon, 🎛️ Magefesa Pressure Cooker, 🥄 Ladle, 🥣 Deep Serving Plates

Cooking Tips

• Choose fatty beef cuts for tenderness.
• Leaving the pumpkin's skin helps maintain its shape.
• Don't overcrowd the pressure cooker.
• Always ensure the pressure cooker cools before opening.

#chileancuisine #beefstew #traditionalrecipe #comfortfood #alvarobarrientosmontero

#alvarobarrientosmontero

Cazuela de Vacuno

Posted by Waivio guest: @waivio_hivecooking