Traditional Chilean Dishes
Discover how to prepare Chilean Carbonada, a traditional Chilean recipe
A traditional Chilean carbonada, abundant and comforting, made with beef, potatoes, zapallo, and vegetables in a savory broth. A homemade stew, colorful and complete to share with family.
Chilean carbonada is a homemade stew made with small pieces of meat, rice, and a combination of vegetables. This version brings together traditional ingredients such as potatoes, zapallo, carrots, green beans, peas, and corn to create a substantial and flavorful dish.
01
Ingredients
Have everything ready before you begin.
- ✓500 g of beef stew meat, cut into small cubes
- ✓1 large onion, chopped
- ✓2 cloves of garlic, finely chopped
- ✓2 tablespoons of vegetable oil
- ✓1 teaspoon of ají de color or sweet paprika
- ✓1/2 teaspoon of ground cumin
- ✓1 teaspoon of dried oregano
- ✓1.5 liters of beef broth or hot water
- ✓4 medium potatoes, cut into cubes
- ✓300 g of zapallo camote or calabaza, cut into cubes
- ✓1 large carrot, cut into small cubes
- ✓150 g of green beans or green beans, cut into pieces
- ✓150 g of peas
- ✓150 g of fresh or frozen corn kernels
- ✓4 tablespoons of rice
- ✓Salt and black pepper to taste
- ✓2 tablespoons of chopped fresh parsley
02
Step-by-step method
- 01
Cut the meat and all the vegetables into similar-sized cubes so that they cook uniformly.
Cut the meat and all the vegetables into similar-sized cubes so that they cook uniformly.
- 02
Heat a large pot over medium-high heat and add the vegetable oil
Heat a large pot over medium-high heat and add the vegetable oil. When hot, add the meat in a single layer. If necessary, brown it in two batches. Cook for 4 or 5 minutes, stirring occasionally, until it is sealed on the outside.
- 03
Add the onion and cook for about 4 minutes, until it starts to become transparent
Add the onion and cook for about 4 minutes, until it starts to become transparent.
- 04
Add the garlic and stir for 30 seconds, watching that it doesn't burn
Add the garlic and stir for 30 seconds, watching that it doesn't burn.
- 05
Add the ají de color or sweet paprika, cumin, and oregano
Add the ají de color or sweet paprika, cumin, and oregano. Mix for a few seconds so that the spices perfume the oil and stick to the meat.
- 06
Pour in the hot beef broth and gently scrape the bottom of the pot
Pour in the hot beef broth and gently scrape the bottom of the pot to release the browned flavors. Add salt and pepper in moderation.
- 07
Bring the preparation to a boil
Bring the preparation to a boil. When it starts to boil, reduce the heat, partially cover the pot, and cook for about 25 minutes, until the meat starts to soften.
- 08
Add the potatoes, carrot, and rice
Add the potatoes, carrot, and rice. Stir gently and continue cooking for 15 minutes.
- 09
Add the zapallo, green beans, peas, and corn
Add the zapallo, green beans, peas, and corn. Cook for another 10 to 15 minutes, until the potatoes and carrot are tender and the zapallo starts to integrate into the broth.
- 10
Taste the broth and adjust the salt and pepper
Taste the broth and adjust the salt and pepper. If the preparation is too reduced, add a little hot water. If it's too liquid, cook for a few minutes uncovered.
- 11
Turn off the heat and let the carbonada rest for 5 minutes
Turn off the heat and let the carbonada rest for 5 minutes.
- 12
Add the chopped fresh parsley and mix gently
Add the chopped fresh parsley and mix gently.
- 13
Serve the carbonada hot in deep plates, distributing the meat, potatoes, zapallo, and other vegetables evenly
Serve the carbonada hot in deep plates, distributing the meat, potatoes, zapallo, and other vegetables evenly.
- Brown the meat in batches if the pot is small to avoid releasing too much water.
- If using frozen zapallo, add it carefully as it tends to soften faster than fresh.
- Avoid stirring too hard after adding the zapallo so it doesn't break apart completely.
- The carbonada should be juicy and thick, but not dry.
- When reheating, add a little hot water if the rice has absorbed too much broth.
- To store, let it cool before refrigerating and consume within the next few days.