Cazuela De Vacuno (Traditional Chilean Meat Casserol)

How to make a traditional Chilean meat  casserol 

Oil for frying 
600-800g diced stewing beef
1 onion cut in to quarters
1 carrot cut into strips
Salt snd pepper 
Oregano
Cumin
Parsley
1/2 cup of green beans 
4 potatoes 
4 slices of pumpkin
4 slices of corn on the cob
3 spoonfuls of rice
Merquen (Chilean spice for decoration - don't worry if you don't have any)
Corriander 

En Espanola:
Aceite
600-800g de tapapecho cortado en 4 trozos 
1 cebolla chica en cuartos
1 zanahoria pelada y en palitos
Sal y pimienta
Oregano
Comino
Perejil
1/2 taza de porotos verdes picados
4 papas medianas peladas
4 trozos de zapallo
4 trozos de choclo
3 cucharadas de arroz
Merquen 
Cilantro 

1. In a big pot fry the meat in the oil until brown for approximately 8-10min 
2. Add the onion and carrot and cook fry for a further 5 min
3. Add the salt, pepper, oregano and cumin and cook for a further 1 min 
4. Add 6-8 cups of cold water and bring to the boil 
5. Add the potatoes, pumpkin, green beans, corn on the cob, rice, parsley and more water if necessary. Simmer on a low heat for 1 to 2 hours until the sauce has thickened up a bit and it tastes delicious 

En Espanola:
1. En una olla grande, calentar el aceite y cocinar 8-10min
2. Anadir la cebolla y zanahoria y cocinar 5min
3. Sazona con sal, pimienta, oregano y comino y cocinar 1min
4. Agregar 6-8 tazas de agua fria hervir la mezcla
5. Anadir perejil, porotos verdes, papas medianas,  zapallo, choclo y arroz. Cocinar 1o 2 horas

1. Spoon out the hot stew into four bowls. Make sure you have a piece of potato, corn on the cob, pumpkin and meat in each bowl
2. Sprinkle with merquen and a small handful of corriander 

En Espanola:
1. Servir con merquen y cilantro