Chilean Cazuela (Beef Stew) RecipeIngredients (for 4-6 people):<ul><li>2.2 lbs (1 kg) beef (ideally brisket, shank, or short ribs), cut into large pieces</li><li>8 cups (2 liters) water (or beef broth)</li><li>2 medium potatoes, peeled and cut into large chunks</li><li>1 1/3 - 1 3/4 cups (300-400 g) butternut squash, peeled and cut into large chunks</li><li>2 ears of corn, cut into 1 1/2 inch (3-4 cm) pieces</li><li>1 medium onion, diced</li><li>1 medium carrot, peeled and cut into thick slices</li><li>1/2 red or green bell pepper, cut into chunks</li><li>2 cloves garlic, finely minced</li><li>1/4 cup rice (optional)</li><li>A few celery stalks (optional)</li><li>Dried oregano</li><li>Ground cumin</li><li>Salt and pepper to taste</li><li>Oil (optional, for searing the beef)</li><li>Fresh cilantro, chopped, for serving (optional)</li></ul>Instructions:<ol><li>Sear the Beef (optional): In a large, heavy-bottomed pot or Dutch oven, heat a little oil over medium-high heat. Sear the beef pieces on all sides until browned. This will help to develop more flavor in the stew. Remove the beef and set aside.</li><li>Sauté the Vegetables: In the same pot (add a little more oil if needed), add the onion, bell pepper, and carrot. Sauté over medium heat until the onion is translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.</li><li>Cook the Beef: Return the beef to the pot. Add the water or beef broth until the beef and vegetables are covered. If using celery stalks, add them now. Season with oregano, cumin, salt, and pepper to taste. Bring to a boil, then reduce heat to low, cover the pot, and simmer for approximately 1 hour and 30 minutes to 2 hours, or until the beef is very tender.</li><li>Add the Root Vegetables: Once the beef is tender, add the potatoes and butternut squash to the pot. Cook for another 15-20 minutes, or until the potatoes are almost cooked through.</li><li>Incorporate the Corn and Rice (if using): Add the corn pieces and rice (if using) to the pot. Cook for an additional 15-20 minutes, or until the corn is tender and the rice is cooked. Check the seasoning and adjust salt and pepper if needed.</li><li>Serve: Remove the celery stalks (if used). Ladle the cazuela into bowls, ensuring each serving has a good mix of meat, vegetables, and broth. Garnish with fresh cilantro, if desired.</li></ol>Enjoy your homemade Chilean Cazuela!

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