Name: Chilean Carbonada
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Chilean
Ingredients: 2 pounds of minced top sirloin (or eye of round steak); 1 medium yellow onion; 3 medium carrots; 2 stalks celery; 1/2 bell pepper (red or green); 3 large red potatoes; 6 handfuls or 1/2 cups of white rice, short grain, raw; spinach or chard; peas; 1/2 teaspoon of paprika, Mexican oregano, comino; 2 bay leaves; salt, pepper, parsley, oil

Versión en español

This year we are having a long and wet winter in Houston, which I do not appreciate at all. So I try to fight it with hot soups like this Chilean Carbonada.

The Carbonada, a traditional Chilean dish, can be a soup or an entree, I like both versions. It’s the same dish with the same ingredients. This recipe allows you to use a leftover roast.
As in all these family recipes, there are many variations. I put Swiss chard in mine because we always have in my family, but it is a choice.

Visit our collection of Chilean recipes here.

Chilean Carbonada

★★★★★ 5 from 2 reviews

Author: Pilar Hernandez
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 1x
Category: Soups
Method: Stove-cooked
Cuisine: Chilean

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Description

Serve as a soup or a main dish, always delicious.

Ingredients

Scale

2 pounds of minced top sirloin (or eye of round steak)
1 medium yellow onion
3 medium carrots
2 stalks celery
1/2 bell pepper (red or green)
3 large red potatoes
6 handfuls or 1/2 cups of white rice, short grain, raw
spinach or chard
peas
1/2 teaspoon of paprika, Mexican oregano, comino
2 bay leaves
salt, pepper, parsley, oil

Instructions

Cut meat into cubes, onion into small cubes, same with carrots, pepper, and celery.
In a large pot, heat one tablespoon of oil and brown the meat 2 minutes per side over medium-high heat. Add the onion and season with salt, seasonings, and pepper. Let sauté for about 5 minutes.
Add carrots and celery, sauté for 3 minutes, stirring occasionally.
Add water until it is all covered, 1.5 to 2 liters. Add the bay leaves.
Add potatoes and rice, stir well and add more salt and pepper if necessary.
Cook for 20 minutes over medium heat covered.
Test, adjust the seasoning. Add the chopped chard or spinach and peas, cook 3 minutes more. Serve hot.