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.

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

Units 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.
Heat one tablespoon of oil in a large pot and brown the meat for 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 potatoes and rice, stir well and add more salt and pepper if necessary.
Add water until it is all covered, 1.5 to 2 liters. Add the bay leaves.
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.