Pilar's Chilean Food & Garden

  • Chilean recipes
  • Chilean Pantry
  • Cookbook
  • Sitio en Español
menu icon
go to homepage
  • Chilean recipes
  • Chilean Pantry
  • Cookbook
  • Sitio en Español
search icon
Homepage link
  • Chilean recipes
  • Chilean Pantry
  • Cookbook
  • Sitio en Español
×

Chilean Carbonada

Published: Mar 11, 2022 · Modified: Jan 24, 2024 by Pilar Hernandez · This post may contain affiliate links.

Jump to Recipe

Versión en español

Chilean Carbonada is a traditional and old dish, a hearty and flavorful brothy stew typically made with beef, rice, peas or green beans, carrots, squash, potatoes, and rice with broth.

Chilean Carbonada

During summer, many families prepare the same but with less broth, so it's an entree served with cabbage salad or ApioPalta (celery and avocado). I like both versions of Carbonada. It's the same dish with the same ingredients. This recipe allows you to use leftover roasted meat (beef or pork).

Chilean Carbonada

As in all these family recipes, there are many variations. I put chard in mine because we always have it in my family, but it is optional.

You may also like the recipe: Chilean Cazuela de Pollo.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chilean Carbonada

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Soups
  • Method: Stove-cooked
  • Cuisine: Chilean
Print Recipe
Pin Recipe

Description

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


Ingredients

Units
  • 2 pounds of minced top sirloin (or eye of round steak)
  • 1 medium yellow onion
  • 3 medium carrots
  • 2 stalks celery
  • ½ bell pepper (red or green)
  • 3 large red potatoes
  • 6 handfuls or ½ cups of white rice, short grain, raw
  • spinach or chard
  • peas
  • ½ teaspoon of paprika, Mexican oregano, comino
  • 2 bay leaves
  • salt, pepper, parsley, oil

Instructions

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

    peas and beans on broth

  8. Serve hot.
    Chilean Carbonada

Nutrition

  • Serving Size:
  • Calories: 437
  • Sugar: 8.1 g
  • Sodium: 611.3 mg
  • Fat: 6.4 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 53.7 g
  • Fiber: 7.4 g
  • Protein: 40.7 g
  • Cholesterol: 89.4 mg

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Chilean Carbonada

More Chilean Soups & Starters

  • Sopa de Garbanzos Chilean Chickpea Soup
  • Queso Camarón Empanadas Langostino Cheese
  • Valdiviano Soup
  • Cazuela de pollo Chilean Chicken Soup

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Annie says

    April 01, 2021 at 3:41 am

    Great Chilean recipes! I am a fun of empanadas, pastel de choclo, Humira said torta mil hojas etc etc! Your recipes are easy to understand and delicious keeping up with Chilean tradition ❤️

    Reply
    • Pilar Hernandez says

      April 01, 2021 at 12:38 pm

      Thanks for commenting, and so glad you are enjoying the recipes.

      Reply
  2. Brisa Gastelo says

    March 30, 2021 at 3:03 pm

    Sounds delicious with a glass of Chilean wine

    Reply
    • Pilar Hernandez says

      March 31, 2021 at 12:50 pm

      Thanks, it's.

      Reply
    • Aaron says

      April 06, 2021 at 4:22 pm

      If you don't mind, I'd like to add your website to my list of resources in our Chilean Wine Blog: winediplomats.com Perhaps we can also do a collaborative piece with one of your dishes and a Chilean wine pairing. Let me know.

      Reply
      • Pilar Hernandez says

        April 07, 2021 at 1:54 pm

        Go ahead, Aaron. I'm not doing collaboration right now, I'm focusing on other projects.

        Reply
      • Miranda Fair says

        July 07, 2024 at 2:08 pm

        I'm half Australian and Chilean. My mum a vegetarian so I didn't really eat meat dishes other than at celebration. So this is very special. Thank you for sharing.

        Reply
        • Pilar Hernandez says

          July 07, 2024 at 3:03 pm

          I'm glad you enjoy it!

          Reply
  3. Anonymous says

    March 21, 2021 at 3:37 pm

    I can’t wait to try it, I lived in Chile, Providencia for 5 1/2 years. Just moved about 7 months ago. I have to be honest I didn’t care for the food. Found it to command nothing special, no species very little taste. But I will give this soup a second chance by making it. Thank you

    Reply
    • Pilar Hernandez says

      March 22, 2021 at 1:58 pm

      Good luck. Let me know if you have any questions.

      Reply
  4. Anonymous says

    March 17, 2021 at 7:46 pm

    Sorry This Isn’t Chilean carbonada , is very different, look for the real want 🙃

    Reply
    • Pilar Hernandez says

      March 18, 2021 at 1:46 pm

      Could you explain why you are saying that? There is variation by families and places in Chile. I grew up in Rancagua, and this is the standard Carbonada there.

      Reply
      • rosa says

        October 11, 2022 at 4:08 am

        never mind his opinion,,,,soy nancida en Puerto Montt,,y si conocemos este plato con ese nombre y se le agrega verduras de la temporada,,,es uno de los platos favoritos de mis hijos...

        Reply
        • Pilar Hernandez says

          October 11, 2022 at 3:14 pm

          Thanks, Rosa, and agree my grandmother did it this way.

          Reply
          • Jorge Nauto says

            November 02, 2022 at 7:40 am

            My family is mostly in Temuco, though some are in Puente Alto, and this recipe is very similar to how I was taught to make it by them. They tend to add cilantro at the end and skip the rice, but I love adding the rice because it thickens into more of a stew. We also add pumpkin and corn. I was taught that every family does it a little different and I like that! We get to learn how other families make theirs and who knows, we might modify our own recipe! I live in Texas now and so further modifications have been made because we don't have the same vegetables seasonally here. Butternut Squash is a great sub here in the southern US! Thank you for sharing <3

          • Pilar Hernandez says

            November 02, 2022 at 4:03 pm

            Thanks, Jorge, for sharing. I agree with you. I enjoyed reading about how other people prepare these traditional dishes.

  5. Hugo Arenas says

    March 16, 2021 at 1:19 pm

    Yamy yamy viva Chile no Pinera

    Reply

¡Hola!

Pilar Hernandez portrait
I'm Pilar Hernandez, a Latina mom, blogger since 2008, and urban farmer.

Chilean Kitchen cover
Buy my cookbook

Popular Recipes

  • Dulce de Leche Rice Pudding

  • Chilean Beef Empanadas de Pino

  • Chilean Sopaipillas with Pumpkin

  • Milhojas or Thousand Layers Cake

  • Pastel de Choclo Corn and Beef Casserole

  • Argentinian Medialunas

  • Calzones rotos
    Chilean Calzones Rotos

  • Traditional Chilean Alfajores

  • Raspberry Mousse

  • Pan Amasado Recipe
    Pan Amasado Chilean Country Bread

Footer

About me

Licensing

Privacy