''CASUELA'' CHILEAN BEEF STEW
Product Description
1 1/2 TO 2 LBS OF BEEF OXTAILS, TRIM OFF OUTER FAT
1 1/2 LBS OF BEEF SHORT RIBS CUT INTO TWO INCH PIECES WITH BONE IN
2 STALKS OF CELERY CUT INTO 2 INCH PIECES
1 BUNCH OF FRESH CARROTS PEELED, DISCARD GREENS CHOP INTO 2 INCH PIECES
2 1/2 CUPS SLICED YELLOW ONIONS
1/4 CUP FRESH MINCED GARLIC
1 TEASPOON OF SEA SALT
1/2 TEASPOON OF FRESH GROUND PEPPER
2 1/2 CUPS OF RED WINE (PREFERABLE MERLOT OR CABERNET)
2 CANS OF CAMBELLS BRAND BEEF CONSOME
2 CHICKEN BOULLION CUBES (HERB OX BRAND)
4 TURKISH BAYLEAFS
1/2 LB OF GREEN BEANS CHOPPED IN 1 INCH PIECES
3 EARS OF CORN CUT OFF COB OR 1 CAN 10 OZ SIZE OF GREEN GIANT NIBLET CORN DRAINED
2-3 POTATOES PEELED AND CUT INTO LARGER PIECES 2 INCHES
1/2 LB OF CALABAZA SQUASH( SHOULD BE BRIGHT ORANGE IN COLOR) PEEL AND DISCARD SEEDS AND PULP, CUT INTO TWO INCH CUBES.SUBSTITUTE BUTTERNUT OR KIRI OR SWEET PUMKIN SQUASH IF CALABAZA IS NOT AVAILABLE.
3 TABLESPOONS OF SUNFLOWER OIL
6 CUPS OF WATER
HEAT A LARGE STOCK POT, ON MEDIUM TO HIGH TEMPERATURE, ADD IN OIL AND BROWN MEAT ON ALL SIDES. REMOVE MEAT AND SET ASIDE.
IN THE SAME PAN ADD IN ONIONS , GARLIC AND SAUTE IN OIL ON MEDIUM HEAT FOR 4-7 MINUTES. ADD IN FLOUR AND COOK UNTIL ALL GARLIC AND ONIONS IS MIXED WITH FLOUR. FLOUR IS DONE WHEN IT APPEARS A LIGHT BROWN COLOR.
ADD IN WINE AND SCRAP BOTTOM OF PAN. ADD IN BAYLEAFS, BOULLION CUBES, BEEF CONSOME, SALT, PEPPER ,WATER , MEAT AND CELERY. BRING TO A BOIL AND REDUCE HEAT TO A SIMMER ON MEDIUM TO LOW FOR 1 1/2 TO 2 HOURS WITH COVER OFF.
25-30 MINUTES BEFORE EATING ADD IN CARROTS, SQUASH, POTATOES AND CORN.
5 MINUTES BEFORE SERVING ADD IN GREEN BEANS
SKIM OFF FAT BEFORE SERVING
MAKES 4-6 LARGE BOWLS AND IS EVEN BETTER THE NEXT DAY. THIS SOUP FREEZES WONDEFULLY.
SERVE WITH WARM CRUSTY FRENCH BREAD AND YOUR FAVORITE BOTTLE OF RED WINE. ----------------------------------------------------------------------------------------------------------------------------- WHEN I TRAVELED TO THE WINE REGION OF CHILE ,THIS WAS A VERY POPULAR SOUP AFTER TASTING IT ONCE, I FELL IN LOVE WITH THE FLAVORS.
IN THE SOUTHERN REGION OF CHILE BELOW SANTIAGO,THIS SOUP IS OFTEN SERVED FOR BREAKFAST OR EARLY LUNCH. CAZUELA IS SERVED WITH A HOT SALTY VINEGAR SAUCE AND HOME MADE BREAD. NO ONE WOULD DEVULGE THEIR RECIPE SO HERE IS MY VERSION.
THIS SOUP IS OFTEN TOPPED WITH CILANTRO AND RICE SERVED WITH WHOLE PIECES OF CORN ON THE COB IN THE SOUP.
1 1/2 LBS OF BEEF SHORT RIBS CUT INTO TWO INCH PIECES WITH BONE IN
2 STALKS OF CELERY CUT INTO 2 INCH PIECES
1 BUNCH OF FRESH CARROTS PEELED, DISCARD GREENS CHOP INTO 2 INCH PIECES
2 1/2 CUPS SLICED YELLOW ONIONS
1/4 CUP FRESH MINCED GARLIC
1 TEASPOON OF SEA SALT
1/2 TEASPOON OF FRESH GROUND PEPPER
2 1/2 CUPS OF RED WINE (PREFERABLE MERLOT OR CABERNET)
2 CANS OF CAMBELLS BRAND BEEF CONSOME
2 CHICKEN BOULLION CUBES (HERB OX BRAND)
4 TURKISH BAYLEAFS
1/2 LB OF GREEN BEANS CHOPPED IN 1 INCH PIECES
3 EARS OF CORN CUT OFF COB OR 1 CAN 10 OZ SIZE OF GREEN GIANT NIBLET CORN DRAINED
2-3 POTATOES PEELED AND CUT INTO LARGER PIECES 2 INCHES
1/2 LB OF CALABAZA SQUASH( SHOULD BE BRIGHT ORANGE IN COLOR) PEEL AND DISCARD SEEDS AND PULP, CUT INTO TWO INCH CUBES.SUBSTITUTE BUTTERNUT OR KIRI OR SWEET PUMKIN SQUASH IF CALABAZA IS NOT AVAILABLE.
3 TABLESPOONS OF SUNFLOWER OIL
6 CUPS OF WATER
HEAT A LARGE STOCK POT, ON MEDIUM TO HIGH TEMPERATURE, ADD IN OIL AND BROWN MEAT ON ALL SIDES. REMOVE MEAT AND SET ASIDE.
IN THE SAME PAN ADD IN ONIONS , GARLIC AND SAUTE IN OIL ON MEDIUM HEAT FOR 4-7 MINUTES. ADD IN FLOUR AND COOK UNTIL ALL GARLIC AND ONIONS IS MIXED WITH FLOUR. FLOUR IS DONE WHEN IT APPEARS A LIGHT BROWN COLOR.
ADD IN WINE AND SCRAP BOTTOM OF PAN. ADD IN BAYLEAFS, BOULLION CUBES, BEEF CONSOME, SALT, PEPPER ,WATER , MEAT AND CELERY. BRING TO A BOIL AND REDUCE HEAT TO A SIMMER ON MEDIUM TO LOW FOR 1 1/2 TO 2 HOURS WITH COVER OFF.
25-30 MINUTES BEFORE EATING ADD IN CARROTS, SQUASH, POTATOES AND CORN.
5 MINUTES BEFORE SERVING ADD IN GREEN BEANS
SKIM OFF FAT BEFORE SERVING
MAKES 4-6 LARGE BOWLS AND IS EVEN BETTER THE NEXT DAY. THIS SOUP FREEZES WONDEFULLY.
SERVE WITH WARM CRUSTY FRENCH BREAD AND YOUR FAVORITE BOTTLE OF RED WINE. ----------------------------------------------------------------------------------------------------------------------------- WHEN I TRAVELED TO THE WINE REGION OF CHILE ,THIS WAS A VERY POPULAR SOUP AFTER TASTING IT ONCE, I FELL IN LOVE WITH THE FLAVORS.
IN THE SOUTHERN REGION OF CHILE BELOW SANTIAGO,THIS SOUP IS OFTEN SERVED FOR BREAKFAST OR EARLY LUNCH. CAZUELA IS SERVED WITH A HOT SALTY VINEGAR SAUCE AND HOME MADE BREAD. NO ONE WOULD DEVULGE THEIR RECIPE SO HERE IS MY VERSION.
THIS SOUP IS OFTEN TOPPED WITH CILANTRO AND RICE SERVED WITH WHOLE PIECES OF CORN ON THE COB IN THE SOUP.