Cazuela de Vacuno (Chilean Beef Stew)

Instructions

1. 1Cut the about 910 g of beef chuck into 2.54 cm cubes. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat (around about 205°C/200°C). Add the about 910 g of beef chuck cubes and brown them on all sides for 5-7 minutes, until a deep brown crust forms. Remove the browned beef from the pot and set it aside in a bowl.
2. 2Dice the 1 medium onion into 1.27 cm pieces. Slice the 2 medium carrots into 0.635 cm rounds. Dice the 3 medium potatoes into 2.54 cm cubes. Add the diced 1 medium onion to the same pot and cook over medium heat, stirring occasionally, for 5 minutes, until softened and translucent. Add the sliced 2 medium carrots and the diced 3 medium potatoes to the pot.
3. 3Dice the 1 cup of pumpkin into 2.54 cm cubes. Cut the 2 ears of corn on the cob into 5.08 cm sections. Add the diced 1 cup of pumpkin and the 2 ears of corn on the cob sections to the pot with the other vegetables. Stir everything together gently.
4. 4Return the browned about 910 g of beef chuck cubes to the pot. Pour in the 8 cups of beef broth. Increase the heat to high (around 232.2°C/230°C) and bring the mixture to a rolling boil, where large bubbles continuously break the surface. Add the 1/2 cup of rice, 1 teaspoon of salt, and 1/2 teaspoon of pepper to the boiling broth. Stir well to combine all ingredients.
5. 5Reduce the heat to low, ensuring the stew maintains a gentle simmer with small, infrequent bubbles. Cover the pot with a lid and simmer for 1.5 hours (90 minutes). The stew is done when the beef is fork-tender and easily pulls apart, the vegetables are soft, and the internal temperature of the beef reaches at least 71°C.
6. 6Chop the 1/4 cup of fresh cilantro. Just before serving, stir the chopped 1/4 cup of fresh cilantro into the hot stew. Serve the Cazuela de Vacuno hot.

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