Chilean Beef & Vegetable Soup (Cazuela de Vacuno)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients and fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lower in calories and can be homemade.

Trim the fat off a 5 lb chuck roast.

Season the meat with salt, black pepper, cumin, and beef broth, then massage the garlic into the meat.

Add about 16 cups of water and cook the meat in the Instant Pot for 2 hours. If using a regular pot, simmer for about 4 hours until the meat is tender.

While the meat is cooking, brown onions, bell peppers, and 1/2 cup of rice in a pan, adding condiments as desired, then set aside.

Transfer the liquid and onion mixture into a regular pot.

Add potatoes and squash to the pot.

Check if it needs more beef broth or salt, and adjust seasoning with oregano and more condiments as desired.

Chop fresh cilantro and parsley to add distinct flavor to the soup.

Prepare corn on the cob by boiling in water for about 15 minutes until tender, then brush with butter and season.

Stage the plate with potatoes, squash, corn, vegetables, rice, and soup, finishing with a sprinkle of cilantro and parsley.

Cooking Techniques

Equipment Needed

Spice Level: