Carbonada is a hearty Chilean beef soup brimming with tender beef, potatoes, pumpkin, carrots, and corn simmered together in a savory broth. Seasoned with warm spices and fresh herbs, it’s both nourishing and comforting, often enjoyed as a family meal on chilly days. With its rich flavors and colorful vegetables, Carbonada showcases the soul of traditional Chilean home cooking.
Carbonada (Chilean Beef Soup)
Ingredients
- 2 tbsp vegetable oil
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 1/4 cup diced red pepper
- 1/2 cup chopped celery
- 1 pound sirloin tip (cut into cubes 2-inches thick)
- 6 cups water
- 1 cup peeled and diced squash (1-inch thick) (acorn or butternut)
- 1 cup peeled and diced potatoes (1-inch thick)
- 1/2 cup peeled and chopped carrots
- 1/4 cup chopped frozen or fresh green beans
- 1/4 cup frozen or fresh corn
- 1/4 cup frozen or fresh peas
- 1/4 cup rice, uncooked
- 2 tsp salt
- 2 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 1/4 tsp ground cumin
- 1/3 cup chopped fresh parsley (to serve)
Instructions
- In a large pot over medium-high heat, heat the vegetable oil.
- Add onions, garlic, red pepper, and celery and sauté for 4 minutes. Add the beef cubes to the pot and brown.
- Pour in the water and add the rest of the ingredients (except parsley). Bring to a boil, and reduce the heat to medium-low. Cover and simmer until the potatoes and squash are almost fully tender, about 20 – 25 minutes.
- Before serving, sprinkle with fresh parsley.
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