Chilean Beef & Vegetable Soup (Cazuela de Vacuno) – A Hearty Family Classic
Warm up with this Chilean Beef & Vegetable Soup (Cazuela de Vacuno), a hearty and nourishing dish packed with fall-apart tender beef, rich bone broth, and fresh vegetables.
This traditional Chilean recipe features potatoes, squash, corn on the cob, and rice, all simmered together for deep, comforting flavors.
Whether you make it quickly in an Instant Pot or the classic stovetop way, this soup is a perfect one-bowl meal that brings family and friends together.
Top it with fresh cilantro and a squeeze of lemon for the authentic Chilean experience!
- Total Time: 3 Hours
- Yield: 7 Servings 1x
Ingredients
5 lbs chuck roast (about half of a Costco two-pack)
• 2 to 4 lbs bone-in beef (such as beef shanks) for extra flavor
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp merken (or smoked paprika)
• Water (enough to fill an Instant Pot or a large stockpot)
• 1 large onion, sliced julienne
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• ½ cup white rice
• 10 potatoes, peeled and cut into large chunks
• 1 squash (butternut or kabocha), peeled and chopped
• 1 Knorr or Maggi meat stock pot (optional, for extra depth of flavor)
• 4 corn on the cob, cut into halves (for garnish)
• Fresh cilantro and parsley (for garnish)
• Extra cooked rice for serving
Instructions
– Trim excess fat from the chuck roast.
– Season with salt, pepper, garlic, cumin, and merken.
– Place the seasoned chuck roast and bone-in meat in the Instant Pot.
– Fill with water to the max level allowed and set to pressure cook for 2 hours for fall-apart tender beef.
– Once done, transfer the meat and broth to a large pot on the stove.
– Place the chuck roast and bone-in meat in a large stockpot and cover with water.
– Bring to a gentle boil, then reduce heat to low and cover.
– Simmer for 3 to 3.5 hours, until the meat is fork-tender and the broth is flavorful.
– While the meat is cooking, heat a pan over medium heat.
– Add onions, bell peppers, carrots, and celery, and sauté until softened.
– Stir in ½ cup of rice and cook for a few minutes.
– Add the sofrito to the pot with the cooked meat and broth.
– Stir in the potatoes and squash.
– If using, dissolve Knorr or Maggi meat stock into the broth.
– Simmer for about 25 minutes, until all vegetables are tender.
– Ladle into bowls and serve with a piece of corn on the cob.
– Garnish with fresh cilantro and parsley.
– Serve with extra cooked rice on the side.
Notes
✔ Using bone-in beef with marrow enhances the depth of flavor in the broth.
✔ For a thicker broth, let the soup simmer longer to reduce before serving.
✔ This recipe serves about 7 people, making it perfect for family meals!
- Prep Time: 30 Minutes
- Cook Time: 2.5 Hours