Ingredients to make Chilean Carbonada:
- 3 branches of Celery
- 1 unit of red pepper
- 1 unit of white onion
- 150 grams of Carrot
- 3 units of Potatoes or potatoes
- 150 grams of peas or peas
- 500 grams of beef tenderloin
- 2 cups of cooked rice (350 grams)
- 1 bunch of cooked spinach
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of fresh parsley
- 1 pinch of garlic paste
How to make Chilean Carbonada:
- Our first step to make the easy carbonada recipe is to pre-list the ingredients.
- Tip: If you prefer, you can replace the spinach with Swiss chard
- Take a pot over medium heat with a little oil, once hot add the onion and peppers in medium squares as seen in the photograph.
- Once the vegetables are fried, add the finely chopped celery with a little salt, pepper and garlic paste to taste.
- Add the meat in small squares and mix well all the ingredients of the Chilean carbonada.
- Add a liter of water or if you want stock or meat broth so that our recipe has more flavor. Add the diced potatoes and cook over medium heat for 15 to 20 minutes.
- Add the carrot, the peas or peas and the rice to our easy carbonada, mix very well until the ingredients are integrated. For this recipe I have used previously cooked carrots and peas, so I have added them almost at the end of cooking. Let keep for 10 more minutes over low heat.
- Serve the Chilean carbonada hot with a sprinkling of fresh parsley on top. This soup is ideal on a cold day to warm up the body and share with the family. And if you like Chilean food, you can also try the famous pastel de choclo.
