Chilean Carbonada

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 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

6 people
Ingredients:

• 1/2 kilo or 1 pound of minced top sirloin (or eye of round steak)
• 1 onion
• 3 carrots
• 2 stalks celery
• 1/2 bell pepper (red or green, to taste)
• 3 medium red potatoes
• 6 handfuls of rice
• spinach or Swim chard
• peas
• salt, pepper, parsley, oil

Preparation:

1. Cut meat into cubes, onion into small cubes, same with carrots, pepper, and celery.
2. 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 and pepper. Let sauté for about 5 minutes.
3. Add carrots and celery, sauté for 3 minutes, stirring occasionally.
4. Add water until it is all covered, 1.5 to 2 liters.
5. Add potatoes and rice, stir well and add more salt and pepper if necessary.
6. Cook for 20 minutes over medium heat covered.
7. Test, adjust the seasoning. Add the chopped chard or spinach and peas, cook 5 minutes more. Serve hot.