Cazuela de Vacuno

Nutrition · per serving

Steps

1. 1

   Prepare all the vegetables and beef before heating the pot: dice the onion, mince the garlic, chop the tomato, peel and cut the potato and pumpkin into even chunks, trim the beans, and cut the corn into rounds. Keeping the vegetable pieces fairly large helps them stay intact during simmering.

   350 g beef chuck, cut into 3 cm cubes150 g onion, diced2 cloves (10 g) garlic, minced200 g tomato, peeled and chopped250 g potato, peeled and cut into 3 cm chunks250 g pumpkin, peeled and cut into 3 cm chunks120 g green beans, trimmed and cut in half1 cob (180 g) corn on the cob, cut into 4 rounds
2. 2

   Heat a heavy pot or Dutch oven over medium-high heat. Add the olive oil, then sear the beef in a single layer for 4-5 minutes until well browned on at least two sides. Do not overcrowd the pot; good browning builds the stew's flavor.

   20 ml olive oil350 g beef chuck, cut into 3 cm cubes
3. 3

   Lower the heat to medium. Add the onion and cook for 4 minutes, scraping up the browned bits from the bottom. Stir in the garlic and cook for 30 seconds until fragrant but not browned.

   150 g onion, diced2 cloves (10 g) garlic, minced
4. 4

   Add the chopped tomato and tomato paste. Cook for 3-4 minutes, stirring, until the tomato softens and the paste darkens slightly; this removes raw acidity and deepens the color.

   200 g tomato, peeled and chopped15 g tomato paste
5. 5

   Pour in the beef stock and add the bay leaf, oregano, cumin, paprika, salt, and black pepper. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 20 minutes, adjusting the heat so the liquid bubbles softly rather than boiling hard.

   800 ml beef stock1 bay leaf1 tsp (1 g) dried oregano1/2 tsp (1 g) ground cumin1 tsp (2 g) sweet paprika7 g fine salt1 g black pepper
6. 6

   Add the potato, pumpkin, and corn. Return to a steady simmer and cook for 12 minutes. The vegetables should begin to soften while the beef continues to tenderize.

   250 g potato, peeled and cut into 3 cm chunks250 g pumpkin, peeled and cut into 3 cm chunks1 cob (180 g) corn on the cob, cut into 4 rounds
7. 7

   Add the green beans and continue simmering for 8-10 minutes, partially covered, until the beef is tender, the potato is cooked through, the pumpkin is soft but not disintegrating, and the broth is lightly thickened. Taste and adjust seasoning if needed.

   120 g green beans, trimmed and cut in half
8. 8

   Turn off the heat and let the cazuela rest for 5 minutes so the broth settles and the flavors meld. Remove the bay leaf.

   1 bay leaf
9. 9

   Ladle into warm bowls, making sure each serving gets beef, vegetables, corn, and broth. Finish with chopped parsley and serve hot.

   10 g fresh parsley, chopped

Origin & History

Cazuela de vacuno is part of a broad South American tradition of hearty, brothy stews that combine meat with seasonal vegetables in one pot. In Argentina, this style of home cooking is especially associated with colder weather and rural kitchens, where practical, nourishing meals are built from beef, maize, potatoes, and squash.