Chilean Cazuela

Cut the bone-in beef (800 g) into 4–5 portion-sized pieces. Peel the potatoes (4 pcs), cut the pumpkin (400 g) into large cubes, cut each corn cob (2 pcs) into 2–3 pieces, slice the carrots (2 pcs) into rounds, dice the onion (1 pc) and bell pepper (1 pc), and finely chop the garlic (2 cloves).

Heat the oil (2 tbsp) in a deep pot over medium-high heat and sear the beef pieces on all sides until browned, about 3 minutes per side. Transfer the meat to a plate.

In the same pot, add the onion, carrots, and bell pepper, and sauté over medium heat for 5 minutes until softened. Add the garlic, cumin (0.5 tsp), and oregano (0.5 tsp), and cook, stirring, for another 30 seconds until fragrant.

Return the meat to the pot and pour in hot water (2000 ml). Bring to a boil, skim off the foam, reduce the heat to low, cover, and simmer for 35–40 minutes until the beef is tender.

Add the potatoes, pumpkin, and corn, and cook over medium heat, covered, for 15 minutes.

Stir in the rice and cook for another 15 minutes, until the potatoes, pumpkin, and rice are tender — the pumpkin will partially break down and slightly thicken the broth, which is a hallmark of this dish.

At the end, season with salt and black pepper to taste and stir well.

Ladle the cazuela into deep bowls so that each portion has a piece of meat, potato, pumpkin, and corn, sprinkle with chopped parsley (4 sprigs), and serve hot.