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Must Try Recipe!

Authentic Chilean Beef Cazuela

Try this Chilean Beef Cazuela recipe recommended by Vicente Ferrer, Director of Racquets at Omni Rancho Las Palmas Resort & Spa. A Chillan native, Vicente recommends this popular dish he often enjoyed with his family growing up, and still loves to cook today.


  • 2 pounds of beef, with bone, is tastier, short rib or brisket. Cut into 4 pieces.

  • 1 large onion, cut in thick half-moons

  • 2 grated carrots

  • 4 peeled red potatoes

  • 4 pieces of corn with crown

  • 4 tablespoons rice, stone-ground cornmeal

  • 1 red or green pepper, without seeds and cut into thick strips, optional

  • 4 handfuls of green beans, peas or chard or spinach leaves

  • parsley or cilantro, chopped to serve

  • Hot water

  • 1/2 teaspoon cumin and dried Mexican oregano

  • salt and oil


  1. In a large pot, heat 1 tablespoon of vegetable oil over medium-high heat. Brown the meat on the sides, salt, and pepper, about 3 minutes per side. Remove to a plate.

  2. Add onion, carrots, paprika, cumin, oregano, salt, and pepper. Saute for 3 minutes

  3. Return the meat to the pot, add the potatoes, corn, and rice if desired. Cover everything with plenty of hot water, about 2 liters.

  4. Stir and cook covered over medium heat, boil for 15 minutes.

  5. Add the cornmeal or noodles, green beans, peas, or Swiss chard. Cook for another 5 minutes. Make sure the potato is cooked.

  6. Serve hot with cilantro or chopped parsley on top.


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