Meat and Vegetables soup Cazuela Style / Cazuela

CitizenFood Sat, 02/07/2009 - 15:00

Ingredients :

¾ cup rice
1 lb white potato, diced
1 cup carrots, diced
1 cup squash, diced
1 cup string beans, chopped
1 medium onion, chopped
3 celery stalks, chopped
1 tablespoon ají panca / sundried red aji (chili) paste
2 lb beef meat in pieces
2 lb beef bones to make stock
2 corns, cut in 1-inch slices
1 cup green peas
2 tablespoons butter
3 garlic cloves, crushed
½ tsp pepper
½ tsp cumin
Parsley, finely chopped for decoration


Place beef bones in a large pan and cover with 6 cups of water. Boil and cook for an hour. Remove bones when stock is ready and reserve stock.

In another pan melt butter, add onion and cook until golden. Add meat, garlic, pepper, salt, cumin, together with sundried red chili paste. Mix well.

Pour stock and boil for half an hour.

Add rice, string beans, peas, celery, carrots, potatoes and squash. Lower heat and simmer until ready.

Serve and sprinkle with parsley.

8 servings

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