CazuelaChilean meat and vegetable soup

• 1.2 kg2.6 lb beef on the bone: osobuco (cross-cut shank), asado de tira (short ribs) or tapapecho (brisket), cut into 6 serving pieces
• 2 tbsp vegetable oil
• 1 onion, cut in thin strips
• 1 carrot, cut in sticks
• 1/2 red bell pepper (pimentón), cut in strips
• 3 garlic cloves, crushed
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 celery stalk and a few parsley sprigs, tied in a bundle
• 2.5 l10 1/2 cups cold water
• 6 medium potatoes, peeled, left whole
• 600 g1.3 lb zapallo camote (Chilean squash) or butternut or kabocha squash, peeled, cut into 6 pieces
• 2 choclos (fresh corn on the cob), each cut into 3 rounds
• 50 g1/4 cup short-grain rice, rinsed
• 150 g1 cup porotos verdes (green beans), cut in short lengths; optional, in summer
• salt and black pepper, to taste
• 3 tbsp chopped cilantro or parsley

Method

1. 1

   1. Season the beef with salt and pepper. Heat the oil in a large pot over medium-high heat and brown the pieces for 3 to 4 minutes on each side, in batches; set them aside.

2. 2

   2. Lower the heat to medium, add the onion, carrot, bell pepper and garlic and cook for 5 minutes until the onion is soft, then stir in the oregano and cumin.

3. 3

   3. Return the beef to the pot, add the herb bundle and the cold water and bring slowly to the boil, skimming off the foam so the broth stays clear.

4. 4

   4. Cover and simmer gently for about 1 hour, until the meat is tender when pierced but still holds to the bone. (In a pressure cooker, about 25 minutes.)

5. 5

   5. Add the potatoes and the squash and simmer for 10 minutes.

6. 6

   6. Stir in the rice and simmer for 10 minutes more.

7. 7

   7. Add the corn and the green beans and cook for 8 to 10 minutes, until a knife slides easily into the potatoes, the rice is soft and the corn is bright yellow.

8. 8

   8. Take out the herb bundle and season the broth with salt and pepper.

9. 9

   9. Serve in deep plates: one piece of meat, one potato, one piece of squash and one piece of corn in each, covered with broth, rice and beans, with the chopped herbs scattered on top.