Ingredients with Measurements:
- 1 pound beef chuck, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 1 cup sliced mushrooms
- 1 red bell pepper, chopped
- 1 can diced tomatoes, drained
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large cazuela or Dutch oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Heat the olive oil in the cazuela over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic to the cazuela and cook until softened, about 3 minutes.
4. Add the cumin, smoked paprika, oregano, salt, and black pepper to the cazuela and stir to combine.
5. Pour in the beef broth and bring to a simmer.
6. Add the mushrooms, red bell pepper, and diced tomatoes to the cazuela and stir to combine.
7. Cover the cazuela with a lid and transfer to the oven. Bake for 1 hour.
8. Remove the cazuela from the oven and stir in the chopped cilantro.
9. Serve hot with rice or crusty bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 12g
- Protein: 28g
Substitutions for ingredients:
- Beef chuck can be substituted with beef sirloin or stew meat.
- Mushrooms can be substituted with any other type of mushroom.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
Variations:
- Add diced potatoes or sweet potatoes to the cazuela for a heartier meal.
- Use chicken or pork instead of beef for a different flavor.
- Add a can of black beans or chickpeas for extra protein.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the cazuela.
- Use a wooden spoon to scrape up any browned bits from the bottom of the cazuela while cooking.
- Add more broth if the cazuela becomes too dry during cooking.
Storage instructions:
- Store leftover cazuela in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cazuela in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the cazuela in the cazuela itself for a rustic presentation.
- Garnish with additional chopped cilantro or sliced jalapeños.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Spanish rice
- Garlic bread
- Roasted sweet potatoes
Troubleshooting advice:
- If the cazuela is too dry, add more broth or water.
- If the beef is tough, cook for an additional 30 minutes or until tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Cazuela is a traditional Spanish dish that is typically made with chicken or seafood.
Flavor profiles:
- The beef and mushroom cazuela is savory and slightly spicy with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the cazuela family-style in the middle of the table for a cozy and communal meal.
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Region: Chilean