Traditional Chilean Dishes
Chilean Beef Stew
A hearty and comforting Chilean beef stew, with tender meat, flavorful broth, potatoes, zapallo, choclo, rice, and green beans. A homemade recipe ideal for sharing with family.
This beef stew brings together the traditional flavors of Chilean cuisine in a hot and substantial broth. The bone-in meat adds depth, while the vegetables and rice make each plate a complete meal.
01
Ingredients
Have everything ready before you begin.
- ✓1.2 kg of beef with bone, in 6 portions (osobuco, tapapecho or asado de tira)
- ✓2 tablespoons of vegetable oil
- ✓1 large onion, chopped into small cubes
- ✓2 cloves of garlic, finely chopped
- ✓1 large carrot, cut into 6 pieces
- ✓1 teaspoon of dried oregano
- ✓1/2 teaspoon of ground cumin
- ✓1 teaspoon of ají de color, sweet paprika or non-spicy paprika
- ✓2 teaspoons of salt
- ✓2.5 liters of hot water
- ✓6 medium potatoes, peeled and whole
- ✓600 g of camote zapallo, cut into 6 large pieces
- ✓3 choclos, cut in half
- ✓1/2 cup of long-grain rice
- ✓200 g of green beans, cut into strips
- ✓3 tablespoons of chopped fresh cilantro
02
Step-by-step method
- 01
Dry the meat portions well with paper towels
Dry the meat portions well with paper towels. If using osobuco, keep the bone and marrow.
- 02
Heat a large and deep pot over medium-high heat
Heat a large and deep pot over medium-high heat. Add the oil and brown the meat portions for 3 or 4 minutes on each side, without overcrowding. If necessary, do it in two batches.
- 03
Remove the meat and set it aside on a plate
Remove the meat and set it aside on a plate. Reduce the heat to medium, add the onion and cook for 5 minutes, stirring and gently scraping the bottom of the pot.
- 04
Add the garlic and cook for 1 minute more, avoiding burning
Add the garlic and cook for 1 minute more, avoiding burning.
- 05
Add the oregano, cumin, and ají de color
Add the oregano, cumin, and ají de color. Stir for about 30 seconds to release their aromas.
- 06
Return the meat to the pot along with the juices from the plate
Return the meat to the pot along with the juices from the plate. Pour in the hot water and add the salt.
- 07
When the liquid starts to boil, remove the foam from the surface
When the liquid starts to boil, remove the foam from the surface. Reduce the heat, partially cover the pot, and cook for 45 minutes at a gentle simmer.
- 08
Check the tenderness of the meat
Check the tenderness of the meat. If it's still firm, extend the cooking time by 15 to 20 minutes before adding the vegetables.
- 09
Add the whole potatoes, zapallo, carrot, and choclos
Add the whole potatoes, zapallo, carrot, and choclos. Make sure they are covered by the broth and, if necessary, baste them with a ladle.
- 10
Partially cover and cook for 15 minutes over medium-low heat
Partially cover and cook for 15 minutes over medium-low heat.
- 11
Rinse the rice under a gentle stream of cold water until the water runs less turbid
Rinse the rice under a gentle stream of cold water until the water runs less turbid. Add it to the pot and distribute it in the broth, avoiding it from accumulating over the potatoes.
- 12
Continue cooking for 10 minutes
Continue cooking for 10 minutes. Stir only the broth gently to avoid breaking the zapallo.
- 13
Add the green beans and cook for 8 to 10 minutes more, until the rice is cooked
Add the green beans and cook for 8 to 10 minutes more, until the rice is cooked, the potatoes are tender, the zapallo is soft but whole, and the meat separates easily with a fork.
- 14
Taste the broth and check the salt level
Taste the broth and check the salt level. If you want to concentrate it, leave the pot uncovered for a few minutes at a very gentle simmer.
- 15
Turn off the heat and let the stew rest for 5 minutes
Turn off the heat and let the stew rest for 5 minutes.
- 16
Serve in deep and wide plates
Serve in deep and wide plates. Place in each plate a portion of beef, a potato, a piece of zapallo, half a choclo, and a portion of carrot. Distribute the rice and green beans, pour abundant hot broth, and finish with chopped cilantro.
- Dry the meat before browning and avoid overfilling the pot to achieve a better browned surface.
- Maintain a gentle simmer to soften the beef and obtain a cleaner broth.
- Add the green beans at the end to better preserve their texture and color.
- The zapallo should be tender but not fall apart; stir the broth gently.
- In other countries, zapallo may be called calabaza; choclo, tender corn; and green beans, judías verdes, ejotes, or vainitas.
- Serve the stew freshly made and be careful, as the broth and potatoes retain a lot of heat.