A traditional Chilean carbonada is a delicious and hearty dish, a simple and straightforward recipe that is ubiquitous on tables throughout the country, a stew widely consumed during the winter.
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How to make traditional Carbonada?
Carbonada is one of those classic grandmother’s preparations, made with diced meat and vegetables that are added step by step according to their cooking point to ensure that everything is perfectly integrated when serving.
Nutritional Information
Category: Soups and Stews
Cuisine: Chilean
Calories: 400
Vitamins: A, B3, B12, C, E
Minerals: Iron, Potassium
Preparation 30 minutes
Cooking: 40 minutes
Servings: 4 people
Chilean Homemade Carbonada Recipe
Ingredients
- 500 g of diced beef
- 4 potatoes, diced
- 2 tablespoons of oil
- 1 ½ cups of corn kernels
- 1 carrot, diced
- 1 cup of diced yellow squash
- 1 cup of green beans, cut lengthwise
- 1 onion, finely diced
- 1 beef stock cube
- 1 garlic clove, minced
- 1 teaspoon of oregano
- ½ teaspoon of ground cumin
- ¼ red bell pepper, finely diced
- 1 liter of boiling water
- Fresh cilantro
- Salt
- Pepper
Instructions
- In a large pot, heat the oil over medium heat, add the diced beef, diced onion, minced red bell pepper, and minced garlic. Stir with a wooden spoon and cook for about 10 minutes until the onion is soft, and the beef is evenly browned.
- Dissolve the beef stock cube in the boiling water. Add oregano, ground cumin, salt, and pepper to taste to the pot, stir and cook for 1 more minute. Pour in the dissolved stock and continue stirring until everything is well integrated.
- Add the diced potatoes, squash, and carrots, and cook semi-covered over medium heat for about 15 minutes or until the vegetables are nearly cooked.
- Add the corn kernels and the diced green beans, and cook for an additional 5 minutes until everything is well-cooked and tender.
- Serve the carbonada immediately, hot, preferably in a clay bowl, and garnish with chopped fresh cilantro.
Beef or Chicken Carbonada?
Depending on your preference, you can use beef, chicken, or even some type of plant-based meat. Just make sure to adjust the cooking times accordingly and enjoy a tasty and comforting meal.
Origin of Chilean Carbonada
The Chilean version of the origin of carbonada says that it was a typical dish prepared in the coal mines of Lota, where it was cooked over a wood fire until the wood was completely carbonized.
Did you know?
Italian coal miners in the Apennines region also made a stew called “carbonara,” which, although somewhat different in ingredient composition, had the same spirit of the work, the place, and the people who consumed it.
