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Cazuela Chilena

Name: Cazuela Chilena
Prep time: 20 min
Cook time: 90 min
Yield: 6
Ingredients: 2 lb beef chuck or beef short ribs, cut into large pieces; 1 tbsp vegetable oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 8 cups beef broth; 2 ears corn, each cut into 3 rounds; 1 lb pumpkin or butternut squash, peeled and cut into large chunks; 3 medium potatoes, peeled and halved; 2 carrots, peeled and cut into chunks; 1 cup white rice; 1 tsp salt and 1/2 tsp black pepper; 1/2 cup chopped fresh cilantro; 4 lemons, cut into wedges, for serving

A soul-warming stew of beef, corn, pumpkin, and potatoes in a golden broth — the dish Chileans call home.

⏱ 20 minPrep time

🔥 1 hr 30 minCook time

🍽 6Servings

🏷 Chilean KitchenCategory

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Cazuela is Chile’s great homey stew, a single pot of beef or chicken simmered slowly with corn, pumpkin, potatoes, and rice. Every region has its version, but a bowl of steaming cazuela with a squeeze of lemon is pure Chilean nostalgia.

The stew that defines Chilean home cooking

The broth turns rich and golden as the beef simmers with pumpkin and corn, and each bowl holds a piece of tender meat, a wedge of sweet corn, and melt-soft squash. It’s nourishing, honest food that tastes of Sunday lunches and rainy days.

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Step by stepInstructions

Heat the oil in a large pot over medium-high heat and brown the beef on all sides for 8 minutes; add the onion and garlic and cook 5 minutes more until soft.
Add the cumin, broth, and a pinch of salt, bring to a boil, then lower the heat and simmer gently for 45 minutes until the meat is nearly tender.
Add the corn rounds, pumpkin, potatoes, and carrots, and simmer for 20 to 25 minutes until the vegetables are tender.
Meanwhile, cook the rice in salted water according to the package directions and keep warm.
Season the stew to taste with salt and pepper, and stir in half the cilantro.
Ladle the stew into deep bowls, add a scoop of rice to each, and finish with the remaining cilantro and a generous squeeze of lemon.

💡 Chef tips & storage

Skim the foam from the broth during the first 20 minutes for a clear, golden cazuela. The stew is even better the next day — store it with the rice kept separately.

Recipe details

Prep20 min

Cook1 hr 30 min

Servings6

CategoryChilean Kitchen

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Cazuela Chilena

The stew that defines Chilean home cooking

Step by stepInstructions

💡 Chef tips & storage

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Cazuela Chilena

The stew that defines Chilean home cooking

Step by stepInstructions

💡 Chef tips & storage

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Recipe details

Hi, I'm Emily 🧡

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