Cooking Chilean: Cazuela Vacuno de la Choli

  • Olive oil 
  • 8 cloves garlic, finely minced 
  • 2 onions, dices 
  • 2 carrots, chopped 
  • 2 Tablespoons salt 
  • 1 medium beef roast (3-4 lbs), cut into 2-3 ounce chunks 
  • 1 butternut squash, peeled and cut into large pieces (other dense varieties of squash are fine) 
  • 1 cup frozen green beans 
  • 1 cup frozen peas 
  • 5 medium red potatoes, quartered (other varieties of potatoes are fine) 
  • 5 ears of corn, cut in thirds or half 
  • ¾ cup white rice 
  • Cilantro, chopped 
(feeds 10)

Heat a large pot over high and add the chunks of beef; allow to sear on one side then turn over and sear on the other side. Remove beef and set aside.

Keep three tablespoons of rendered grease in the pot (if no grease is rendered, add 3 Tablespoons of olive oil). Heat oil until shimmering then add onions and carrots. Cook until softened, about 5 minutes. Add garlic and cook until fragrant, about one minute. Return beef to pot and add salt and enough water to cover meat. Simmer beef for about 1 to 1.5 hours, until tender.

Add remaining ingredients, except rice, to the pot and add water until all ingredients are just submerged. Simmer until the potatoes and squash are nearly done, approximately 30 minutes. Add rice and simmer until rice is cooked through, approximately 15 minutes. Garnish with cilantro and serve.