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

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 35 min

Total 2 hrs

Ingredients

- 2 lb (907 g) beef chuck, trimmed and cut into 1 in (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, diced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 2 medium tomatoes, chopped (about 12 oz / 340 g) or 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 6 cups (1.4 L) beef stock
- 2 bay leaves
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1 tsp (5 g) kosher salt, more to taste
- 1/2 tsp (1 g) black pepper
- 3 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes (about 1.5 lb / 700 g)
- 1 lb (450 g) butternut or winter squash (zapallo), peeled and cut into 1 in (2.5 cm) cubes
- 2 medium carrots, sliced into 1/2 in (1 cm) rounds (about 8 oz / 225 g)
- 2 ears corn, kernels cut off (about 2 cups / 300 g) or 2 cups (300 g) frozen corn
- 1 cup (150 g) frozen peas (optional)
- 1 tbsp (15 ml) sugar (optional, to balance acidity)
- Fresh parsley or cilantro for garnish, chopped
- Crusty bread for serving (optional)

Instructions

1. Brown the beef: heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. In batches, add beef cubes and brown on all sides, about 4–5 minutes per batch. Remove browned beef and set aside.
2. Sauté aromatics: lower heat to medium, add remaining 1 tbsp (15 ml) oil if needed, sauté diced onion until soft and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute more.
3. Build the stew: stir in chopped tomatoes and tomato paste, cook 2–3 minutes. Return browned beef to the pot, add beef stock, bay leaves, cumin, paprika, salt, and pepper. Bring to a simmer, cover partially, and cook gently for 45 minutes to 1 hour until beef begins to become tender.
4. Add vegetables: add potatoes, squash, carrots, and corn kernels to the pot. If using, add sugar to balance acidity. Continue simmering, uncovered or partially covered, until vegetables are tender and beef is fully cooked, about 25–35 minutes.
5. Finish and adjust: stir in frozen peas in the last 5 minutes of cooking. Taste and adjust seasoning with salt and pepper. Remove bay leaves.
6. Serve: ladle Carbonada into bowls, garnish with chopped parsley or cilantro and serve with crusty bread on the side.