Carbonada is a very common Chilean beef soup in the central part of the country consisting of chunks of beef and a variety of vegetables (according to the season). It is an easy, cozy, satisfying meal for the family that can vary in the amount of broth to take the dish from a soup to a stew or a main dish.
Origin of Chilean Carbonada
Carbonada is a traditional recipe from Chile and other South American countries.
There are two main theories regarding the origin of the name carbonada in Chile. The first one says that it was a traditional dish made in the Lota coal mines. There they prepared it in kitchens over a wood fire until completely charred (carbonizado).
A second version says there is a similarity in the name of a stew called carbonara made by Italian coal miners from the Apennine area. Although the ingredients and the preparation are different, it preserves the spirit of the place and of those who eat it.
A hearty Chilean stew or soup
Carbonada can be a soup or dry. Having the same ingredients, but simply using more or less liquid to cook it.
The typical carbonada consists of meat, rice, potatoes, and squash. Each region and household adds a new ingredient depending on their taste and what is available in the market.
The rest of the vegetables vary according to the season of the year as well. In the summer they use green beans and corn. In the winter, peas and frozen vegetables take their place.
Substitutions for traditional ingredients in Chilean Carbonada
Some of the ingredients for this recipe can not be found outside of Chile, or might be too expensive to get. However, here are some adaptations you can make.
Beef: In Chile, they use posta rosada (sirloin tip) or posta negra (top inside or top round) for this soup. What you really need is a cut of tender beef without gristle. If you prefer to use chuck beef, you will need to adjust the amount of liquid in the recipe, and the cooking time (simmer for at least 20 minutes before adding the vegetables).
Squash: Zapallo camote, or Cucurbita maxima, is the most used in the country. It grows all year round. This plant is common only in Chile and Argentina, with intense orange pulp. Substitute it with acorn squash or butternut squash.
Ají de color: Or Chilean color. It is a sweet variety of red peppers. It’s deep red in color and has an earthy, slightly sweet flavor. It is used to give color to many dishes. Replace it with sweet paprika, as we have done in this recipe.
Variations for Chilean Carbonada
Many Chileans substitute ground beef for the sirloin tip. For a vegan version, some suggest using soy meat, and soaking it for 15 minutes in cold water before using it.
You can omit the rice completely, or replace it with angel hair pasta, if desired.
Carbonada Criolla
In Argentina and Uruguay, you find a similar dish called Carbonada Criolla.
While similar in that it is a beef stew, this version includes tomatoes, corn, and dried apricots (or other dried fruit), making it different in flavor from the Chilean Carbonada we are sharing today.
Chilean carbonada is a simple and inexpensive dish. With only a few ingredients and under an hour you can have this amazing soup or stew full of delicious tender beef and lots of veggies ready for dinner!
The flavor is comforting and very filling for hungry tummies.
Carbonada (Chilean Beef Soup)
Carbonada is a very common Chilean beef soup in the central part of the country consisting of chunks of beef and a variety of vegetables (according to the season). It is an easy, cozy, satisfying meal for the family that can vary in the amount of broth to take the dish from a soup to a stew or a main dish.
Ingredients
- 2 tablespoon vegetable oil
- 1/2 cup chopped yellow onion (1 small)
- 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)
- 1.5 quarts water (6 cups)*
- 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 small)
- 1/4 cup chopped frozen or fresh green beans
- 1/4 cups frozen or fresh corn
- 1/4 cup frozen or fresh peas
- 1/4 cup rice, uncooked
- 2 teaspoons salt (or to taste)
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon 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.
Notes
*If you prefer more of a stew with less broth, you can either use less water or leave the pot to cook uncovered, which will reduce some liquid out.
Nutrition Information:
Yield:
6Serving Size:
1/6 of recipeAmount Per Serving: Calories: 343
If you liked this recipe, here are some similar dishes you may enjoy!
Lizet is Bolivian and lives in Paraguay. Through friends and travel she has developed her love of food. From Africa to Asia, Europe to the Americas, there is always something new to try when you come to dinner. You can find more of Lizet’s tasty creations on her website ChipaByTheDozen.com. You can also find her on Instagram and Facebook.