Dairy & Nut-Free Chilean Cazuela (Beef Stew)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stovetop over medium-high heat (about 175°C/175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 680 g of beef chuck, cut into 2.54 cm cubes, in batches. Brown the beef on all sides, about 2-3 minutes per side, until it has a nice brown crust. Remove the browned beef from the pot and set it aside on a plate.
2. 2Reduce the heat to medium (148.9°C/150°C). Add the 1 large onion, chopped, to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the 3 cloves of garlic, minced, and cook for another minute until fragrant, stirring constantly to prevent burning.
3. 3Return the browned about 680 g of beef chuck to the pot with the softened onions and garlic. Pour in the 6 cups of beef broth. Increase the heat to medium-high and bring the liquid to a gentle simmer.
4. 4Add the 2 medium potatoes, peeled and cubed, the 1 cup of butternut squash, peeled and cubed, the 2 ears of corn on the cob, cut into 5.08 cm pieces, the 2 medium carrots, sliced, the 1 cup of green beans, trimmed, and the 1/2 medium bell pepper, chopped, to the pot. Stir everything together.
5. 5Stir in the 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Once the stew returns to a gentle simmer, reduce the heat to low (93.33°C/95°C). Cover the pot tightly and let it simmer for 1.5 hours, or until the beef is fork-tender and the vegetables are cooked through. Stir occasionally to ensure nothing sticks to the bottom.
6. 6Once the beef is tender and the vegetables are cooked, remove the pot from the heat. Let the stew rest, covered, for 10 minutes before serving. This allows the flavors to meld and the stew to thicken slightly.
7. 7Ladle the hot stew into bowls. Garnish each serving with 2 tablespoons of chopped cilantro.

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