Jul 09 2026
Restaurants›Rocio's Mexican Kitchen›Cazuela Of Red Recipe

Cazuela Of Red Recipe

Inspired by Rocio's Mexican Kitchen
Time1h 30m
Serves4

Make Cazuela Of Red Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base sofrito y especias

Carne y líquido para la cazuela

Method

Base sofrito y especias

  1. 1

    Prepare aromatics

    Heat olive oil in a heavy pot over medium heat. Add onion and red pepper; cook until softened, about 5–7 minutes. Stir in minced garlic and cook for 1 minute more.

  2. 2

    Build the sofrito

    Add chopped tomatoes, smoked paprika, cumin, chili flakes, salt, and pepper. Simmer gently 6–8 minutes until the mixture thickens and flavors meld.

Carne y líquido para la cazuela

  1. 3

    Brown the beef

    Increase heat to medium-high. Add beef cubes in batches and brown on all sides, about 6–8 minutes per batch. Set browned meat aside briefly if needed.

  2. 4

    Deglaze and combine

    Return beef to pot. Pour in crushed tomatoes, beef broth, and red wine. Stir to combine and scrape up any browned bits from the bottom.

  3. 5

    Add potatoes and seasonings

    Add potato cubes, bay leaf, oregano, and extra smoked paprika. Mix to distribute seasonings evenly.

  4. 6

    Simmer

    Bring to a gentle boil, reduce heat to low, cover, and simmer for 75–90 minutes, or until beef is tender and potatoes are fork-tender.

  5. 7

    Finish and serve

    Taste and adjust salt and pepper. Remove bay leaf. Stir in chopped parsley just before serving for a bright finish.

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