Entree: Chile – Central Chile – Carbonada (Hearty Chilean beef and vegetable stew with potatoes, squash, corn, and tomatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 2 medium potatoes, peeled and cut into 1-inch cubes (about 1 lb / 454 g)
- 1 cup (150 g) diced pumpkin or calabaza
- 2 small ears fresh corn, halved crosswise (kernels and cob pieces), about 6 oz (170 g)
- 1 cup (240 ml) crushed tomatoes or chopped tomatoes (about 8 oz / 225 g)
- 2 cups (480 ml) beef stock
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 1 bay leaf
- 1/2 cup (80 g) peeled and chopped peaches or canned peaches, optional (traditional in some versions)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water if a slightly thicker stew is desired

Instructions

1. Season the beef cubes with salt and pepper. Heat the oil in a heavy Dutch oven or large pot over medium-high heat and brown the beef in batches until a good crust forms; remove and set aside.
2. In the same pot, reduce heat to medium and sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook 1 minute more.
3. Return the beef to the pot with the carrots, crushed tomatoes, cumin, oregano, and bay leaf. Pour in the beef stock to just cover the ingredients. Bring to a simmer, then cover and cook gently for 45 minutes to 1 hour until the beef begins to become tender.
4. Add the potatoes, diced pumpkin, and corn pieces to the pot. If using, add the chopped peaches now. Continue simmering, uncovered, for another 25–30 minutes until vegetables and beef are tender and flavors have melded.
5. Taste and adjust seasoning with salt and pepper. If you prefer a thicker stew, stir the cornstarch slurry into the pot and simmer 2–3 minutes until slightly thickened.
6. Remove the bay leaf, ladle into bowls, and sprinkle with chopped parsley. Serve hot, traditionally with white rice or crusty bread.