Carbonada Chilena - Traditional Chilean Stew

Carbonada Chilena is a beloved Chilean dish, known for its hearty and flavorful profile. This rich stew, brimming with vegetables and tender beef, is perfect for a comforting meal. Experience a taste of Chile with this traditional recipe.

Ingredients

🥩 700 grams beef, hand-chopped (chuck roll/rib cap)
🧅 ½ large onion, diced
🧄 3 cloves garlic, minced
🍃 Swiss chard, leaves chopped
🥕 1 carrot, diced
🥔 2 potatoes, peeled and diced
🌿 ½ cup frozen peas LIDER
🌽 ½ cup frozen corn LIDER
🌻 Splash of sunflower oil
🧂 1 tablespoon sea salt
🌿 1 tablespoon oregano
🌶️ 1 tablespoon aji de color/paprika
⚙️ ½ tablespoon cumin
💧 Hot water, enough to cover ingredients
🌿 Optional garnish: Chopped cilantro or parsley

Instructions

1- Prepare the Meat:

• Trim any large membranes or excess fat from the beef.
• Cut into thin steaks, then into strips, and finely chop to a semi-ground consistency with a knife or cleaver.

2- Prepare the Vegetables:

• Dice the onion to yield 1 cup.
• Mince garlic cloves.
• Chop Swiss chard leaves into small pieces.
• Dice the carrot and peel and dice the potatoes.

3- Sauté the Aromatics:

• Place a pot over medium heat and add a dash of sunflower oil.
• Add diced onion, sea salt, oregano, aji de color, and cumin.
• Stir and cook for 10 minutes until the onion is translucent and lightly browned.

4- Add the Meat:

• Incorporate the chopped beef into the pot with the onions and spices.
• Continue cooking for another 10 minutes, stirring occasionally.

5- Add the Primary Vegetables:

• Stir in the Swiss chard, minced garlic, carrot, and potatoes.
• Mix to combine.

6- Simmer:

• Pour hot water over the mixture to cover all ingredients.
• Bring to a boil, then simmer for 10 minutes.

7- Add Final Vegetables:

• Add the peas and corn.
• Cook for an additional 5 minutes.

8- Serve:

• Ladle a generous portion into deep bowls and garnish with chopped cilantro or parsley if desired.

Prep Time: 20-30 minutes
Cook Time: 35 minutes
Total Time: 55-65 minutes
Servings: Approximately 6 servings
Equipment:

• Grey with yellow trim cutting board
• Knives:
  • Smaller utility/boning knife (black handle)
  • Chef’s knife ARCS
  • Meat cleaver
• Stainless steel cooking pot with two handles
• Gas stovetop
• Black slotted spoon
• White ceramic measuring cup
• Klarstein electric kettle

Cooking Tips:

• Hand-chop the beef for a rustic texture and improved flavor.
• Begin by layering flavors; sauté onions with spices before adding meat to create a rich foundation.
• Stagger vegetable additions to ensure optimal texture: start with harder vegetables and finish with those that cook quickly.

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Carbonada Chilena

Posted by Waivio guest: @waivio_hivecooking