Chilean Beef Cazuela

Cut the beef into 6 portion-sized pieces. Dice the onion, grate the carrot, cut the red bell pepper into strips, peel the potatoes and halve them, cut the squash into large chunks, cut the green beans on the diagonal, and cut the corn cob into 6 rounds. Rinse the rice.

Heat the oil in a large pot. Add the onion, carrot, bell pepper and oregano, and sauté for 5 minutes over medium heat. Season the beef with salt and pepper, add it to the pot, and brown on both sides.

Pour in 1 L of boiling water, bring to a boil, reduce the heat, cover and simmer for 45 minutes, until the meat is tender.

Add the remaining boiling water, the potatoes, squash, corn and green beans. Simmer gently for 20 minutes, keeping it from boiling too hard.

Add the rinsed rice and cook for another 15 minutes, until the rice and vegetables are fully cooked and the broth stays clear. Taste and adjust with salt and black pepper if needed.

Remove the pot from the heat and let the cazuela rest for 5 minutes, then ladle it into 6 deep bowls, giving each portion a piece of beef, potato, squash and corn. Sprinkle with finely chopped parsley and serve immediately.