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La casserole of beef It is a dish that has a history of long popularity among Chileans, its preparation has been passed down from generation to generation. Each region of the country gives it its particular touch and in each family it is also differentiated according to the needs and tastes of the diners.

La casserole of beef, As its name indicates, its ingredients include beef, as well as pumpkin, corn, potato, carrot, salt and other seasonings. The prepared dish is a bomb of flavor and nutritional contributions for the body, exquisite to be enjoyed warm on winter days. It is no coincidence that the day the dish is celebrated is July 30 of each year.

In winter the casserole of beef It is made with corn, potatoes, carrots, among other additives, and in summer with peas or beans. Although the ingredients are decided by whoever makes the casserole according to the ingredients they have at the time of the corresponding preparation.

How Chilean, when remembering a casserole of beef and its exquisite flavor, does not recall family gatherings where it was shared and enjoyed warm, like the interpersonal relationships of the members of a loving family. Generally in those memories is the presence of the consenting grandmothers of the families who put into practice the advice they received from their ancestors and who with practice teach the new generations to continue preserving Chilean culinary traditions.

History of the beef casserole

The history of the dish Chilean beef casserole It seems blurred by the elapsed time. However, there are two versions about the origin of this dish, one version states that when the Spanish arrived on their lands, the Mapuches already made a casserole or bird broth which they gave the name of "corri achawal" to which they they incorporated potatoes, squash, quinoa, among other things. The other version affirms that it was the Spaniards who introduced this dish in America, based on the fact that in the work El quijote de la Mancha a dish with similar characteristics is mentioned.

Giving the two versions mentioned to be true, it is to be assumed that one enriched the other. It was like a clash of different ideas from which each one took what they liked the most from the other party to enrich their own version of it. It is certain that from the version of the locals something went to Spain with the conquistadors. At least the corn, among other ingredients, which were unknown to the Spaniards and who marveled at their uses and flavors.

The important thing is that it is a dish with a high family tradition in each of the countries where its particular version is consumed. The versions are so varied due to the ingredients that are added to the dish that they not only vary between countries but also the versions differ between the different regions of Chile and even more so the versions of each particular family are differentiated.

Veal casserole recipe

Ingredients

1 kilogram meat for casserole or tapapecho

8 pieces of pumpkin (pumpkin or auyama)

8 potatoes

1 Carrot

8 fractions of corn

2 tablespoons of rice

Peas

1 cup slanted green beans

Half an onion

half pepper

oregano pepper and salt to taste

finely chopped parsley

Buy

Preparation

• The beef is washed well, cut into 8 pieces and drained in a grain strainer.
• The skin is removed from the carrots, washed and grated. Cut the onion and bell pepper into small pieces.
• Fry the onion, grated carrot, pepper and oregano in the oil. Add the 8 pieces of meat, seal, brown them on both sides, add the pepper and salt.
• In a large pot with enough water, add the meat prepared in the previous step and boil for approximately 45 minutes or until the meat is soft.
• Clean and wash the pumpkin and cut into 8 pieces
• The skin is removed from the potatoes, washed.
• Wash green beans, rice and peas.
• Uncover the casserole and see if the meat has softened. Then add everything reserved: the pumpkin, the potatoes, the green beans, the rice and the peas.
• When everything added is soft, the seasoning is checked by adding salt or other seasonings.
• Finally, it is served casserole of beef and on each plate you can sprinkle with parsley. There is nothing left to taste. Enjoy!

Tips for making a delicious beef casserole

• an exquisite casserole of beef it is a very complete dish in itself. However, pieces of bread can be cut for those who like to add to their plate while eating.
• According to the tastes of the diners, you can replace the beef with chicken or fish. They can also be modified by changing or deleting some of the other ingredients which are involved in the dish.

Did you know ….?

• The beef contributes to the plate of casserole of beef, a high nutritional value. It provides proteins, vitamins, minerals and essential micronutrients for the proper functioning of the body, which give it excellent benefits. In addition, it helps the proper functioning of the muscles due to the sarcosine it contains.
• The squash loved by Chileans, present in the plate of casserole of bovine, It brings a lot of fiber to the dish, which helps with digestive processes. Contains vitamins: A, C, B and E also contains: phosphorus, potassium, calcium, and magnesium. Helps to strengthen eyesight, bones, skin and hair.
• The potato incorporated into the dish of casserole of beef, For the benefit of the body and the maintenance of good body health, it provides carbohydrates, which the body transforms into energy and contains vitamins: B1, C, B3 and B6, as well as minerals: magnesium and phosphorus, among others.