11 Cozy Carbonada Chilena Recipes That Fill Every Bowl

As winter’s chill begins to embrace us, my thoughts turn to heartwarming meals that nourish the soul. Carbonada Chilena has become a beloved staple in my kitchen with its delightful blend of flavors and wholesome ingredients. From the classic beef version to a vegetarian twist, there’s something for everyone to enjoy. Let’s explore these comforting recipes that are sure to fill every bowl and ward off the cold.

Classic Carbonada Chilena

Carbonada Chilena is a traditional Chilean stew that beautifully blends the rich flavors of beef, vegetables, and spices, creating a warm and satisfying dish perfect for family gatherings or chilly evenings. This hearty stew not only showcases the diverse ingredients found in Chilean cuisine but also embodies the spirit of comfort food. The combination of tender meat, fresh vegetables, and aromatic herbs makes it a beloved staple in many Chilean households.

Cooking Carbonada Chilena is a straightforward process that allows for creativity while adhering to traditional methods. As the stew simmers, the flavors meld together, resulting in a deliciously fragrant dish that fills your home with warmth. Serve it with crusty bread or over a bed of rice for a complete meal that will leave everyone asking for seconds.

Ingredients (Serves 4-6)

• 2 pounds beef (chuck or brisket), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 medium potatoes, peeled and diced
• 2 medium carrots, sliced
• 1 large zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 bay leaf
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and season with salt and pepper. Brown the meat on all sides for about 5-7 minutes. This step is essential as it develops flavor through the Maillard reaction, creating a rich base for the stew.
2. Sauté the Aromatics: Once the beef is browned, add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until the onions become translucent and fragrant. This step layers in more flavor, as the onions and garlic infuse the oil.
3. Add the Broth and Spices: Pour in the beef broth and add the bay leaf and dried oregano. Stir to combine all the ingredients and bring the mixture to a gentle simmer. The broth will deglaze the pot, lifting any flavorful bits stuck to the bottom.
4. Incorporate the Vegetables: After the broth is simmering, add the diced potatoes, sliced carrots, diced zucchini, green beans, and corn. Stir to guarantee that all the vegetables are submerged in the broth. Cooking the vegetables at this stage allows them to absorb the flavors of the stew.
5. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 45 minutes to 1 hour. Stir occasionally to prevent sticking. The long, slow cooking time helps the flavors meld together and tenderizes the meat.
6. Final Seasoning and Serve: After simmering, taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving. Ladle the Carbonada Chilena into bowls and garnish with fresh parsley for a pop of color and freshness.

Extra Tips

For an even richer flavor, consider marinating the beef in red wine for a few hours before cooking. You can also customize the vegetables based on what you have on hand or prefer; adding bell peppers or peas can add extra color and taste.

Additionally, serving the stew with a side of crusty bread will allow you to savor every drop of the delicious broth. Enjoy your cozy Carbonada Chilena!

Vegetarian Carbonada

Vegetarian Carbonada is a delightful twist on the traditional Chilean stew, perfect for those who embrace a plant-based lifestyle while still wanting to enjoy the rich flavors of this comforting dish. This hearty recipe is packed with a variety of vegetables, legumes, and spices, creating a delicious and nutritious meal that can be enjoyed by everyone, regardless of dietary preferences.

With its warming broth and colorful ingredients, Vegetarian Carbonada not only nourishes the body but also warms the soul on a chilly day.

In this recipe, we’ll be using seasonal vegetables such as carrots, potatoes, and bell peppers, complemented by lentils for protein and depth. The addition of spices like cumin and paprika adds an aromatic flair that elevates the flavor profile of the stew. Serve it with crusty bread or over rice for a satisfying meal that embodies the essence of Chilean cuisine, making it perfect for family gatherings or cozy nights at home.

Ingredients (Serves 4-6)

• 1 cup of green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and cubed
• 1 bell pepper, diced (any color)
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Lentils: Start by rinsing the lentils under cold water in a fine-mesh sieve. This helps to remove any debris and guarantees they cook evenly. Once rinsed, set them aside.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant. This step builds a flavorful base for your carbonada.
3. Add the Vegetables: Stir in the diced carrots, potatoes, bell pepper, and zucchini. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften. This allows the vegetables to release their flavors and start melding together.
4. Incorporate the Lentils and Spices: Add the rinsed lentils to the pot, along with the can of diced tomatoes (with their juice), vegetable broth, cumin, smoked paprika, salt, and pepper. Stir everything together, ensuring the lentils are well combined with the vegetables and spices.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the carbonada to simmer for about 30-40 minutes, or until the lentils and vegetables are tender. Stir occasionally and add more broth or water if the stew becomes too thick.
6. Taste and Adjust Seasoning: Once the carbonada is ready, taste and adjust the seasoning if necessary. You can add more salt, pepper, or spices based on your preference.
7. Serve and Garnish: Ladle the hot Vegetarian Carbonada into bowls and garnish with freshly chopped parsley. Serve it warm with crusty bread or over a bed of rice for a complete meal.

Extra Tips

When preparing Vegetarian Carbonada, feel free to customize the vegetables based on what you have on hand or what’s in season. Other great additions include sweet potatoes, green beans, or corn.

If you prefer a spicier kick, consider adding a pinch of cayenne pepper or some diced jalapeños for an extra layer of flavor. Leftovers can be stored in the refrigerator for up to three days and often taste even better the next day as the flavors meld together. Enjoy your cozy, hearty meal!

Spicy Carbonada With Peppers

Spicy Carbonada With Peppers is a vibrant twist on the traditional Chilean stew that brings together hearty ingredients and a kick of heat. This dish features tender meat, a rainbow of fresh vegetables, and aromatic spices, making it perfect for warming up on a chilly day. The addition of peppers not only enhances the flavor but also adds a delightful crunch and color, making this carbonada a feast for the eyes and the palate.

Cooking this spicy version of carbonada is simple and rewarding. The stew simmers slowly, allowing the flavors to meld beautifully, while the spices create a warm and inviting aroma that fills your kitchen. Serve it with crusty bread or over rice for a satisfying meal that your family and friends will love. This recipe serves 4-6 people, ensuring there’s plenty to go around!

Ingredients:

• 1 lb beef (chuck or brisket), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• 1 cup corn (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups beef broth
• 1 tablespoon fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Cooking Instructions:

1. Sear the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and season with salt and pepper. Sear the meat on all sides until browned, about 5-7 minutes. This step locks in the flavors and gives the meat a rich color.
2. Sauté Aromatics: Once the meat is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and sauté for about 3-4 minutes, until it becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
3. Add Vegetables: Stir in the chopped red and green bell peppers, sliced carrots, and cubed potatoes. Cook for about 5 minutes, allowing the vegetables to soften slightly and take on the flavors from the pot.
4. Incorporate Spices: Sprinkle in the ground cumin, smoked paprika, and cayenne pepper. Mix well to evenly coat the vegetables with the spices, which will enhance the overall flavor of the stew.
5. Combine Ingredients: Return the seared beef to the pot and pour in the beef broth. Add the corn and stir everything together. Bring the mixture to a gentle boil.
6. Simmer: Reduce the heat to low, cover the pot, and let the carbonada simmer for about 1.5 to 2 hours. Stir occasionally, allowing the beef to become tender and the flavors to meld beautifully.
7. Adjust Seasoning: After simmering, taste the stew and adjust the seasoning with additional salt, pepper, or cayenne pepper if you desire more heat.
8. Serve: Ladle the spicy carbonada into bowls and garnish with fresh chopped parsley. Enjoy with crusty bread or over a bed of rice for a complete meal.

Extra Tips:

For an even heartier carbonada, feel free to add other vegetables like zucchini or green beans. You can also substitute the beef with chicken or a vegetarian protein for a different take on this classic dish.

To enhance the flavors further, consider letting the stew sit for a few hours or overnight in the refrigerator before reheating; this allows the spices to develop even more depth. Enjoy your cooking adventure!

Seafood Carbonada

Seafood Carbonada is a delightful Chilean dish that combines the rich flavors of the sea with the hearty warmth of a stew. This coastal creation showcases an array of fresh seafood, typically including fish, shrimp, and mussels, all simmered together with a medley of vegetables and aromatic spices. The result is a comforting dish that’s perfect for family gatherings or cozy dinners, evoking the essence of Chile’s vibrant coastal culture.

The preparation of Seafood Carbonada is straightforward, making it an ideal choice for both novice and experienced cooks. This recipe captures the essence of the traditional carbonada while incorporating the freshest seafood available, allowing the natural flavors to shine through. With its colorful presentation and satisfying taste, this dish is sure to impress at your dining table.

Ingredients (Serves 4-6)

• 1 lb (450g) white fish fillets (like cod or hake), cut into chunks
• 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) mussels, cleaned and debearded
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper (red or yellow), diced
• 2 medium tomatoes, diced
• 2 cups vegetable or fish broth
• 1 cup corn (fresh or frozen)
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Seafood: Begin by cleaning and prepping your seafood. Rinse the fish fillets, shrimp, and mussels under cold running water. Pat them dry with a paper towel. Set them aside while you prepare the base of the stew.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and diced bell pepper, cooking for an additional 3-4 minutes until they soften and become fragrant.
3. Add the Vegetables: Incorporate the diced tomatoes into the pot, along with the corn. Stir everything together and allow it to cook for another 5 minutes, letting the flavors meld.
4. Pour in the Broth: Add the vegetable or fish broth to the pot, followed by the paprika, ground cumin, and a pinch of salt and pepper. Stir well to combine, then bring the mixture to a gentle simmer.
5. Cook the Seafood: Once the broth is simmering, add the chunks of fish, shrimp, and mussels to the pot. Cover and cook for about 10-15 minutes, or until the mussels have opened and the shrimp are pink and opaque. Be sure to stir occasionally to guarantee even cooking.
6. Taste and Adjust Seasoning: After the seafood is cooked, taste the broth and adjust the seasoning if necessary, adding more salt, pepper, or spices to suit your preference.
7. Serve: Ladle the Seafood Carbonada into bowls, garnishing each serving with freshly chopped parsley. Serve with lime wedges on the side for an added burst of flavor.

Extra Tips

When preparing Seafood Carbonada, it’s essential to use the freshest seafood available to enhance the dish’s flavor. If you can’t find fresh mussels, consider using canned or frozen mussels, but be sure to adjust cooking times accordingly.

Additionally, you can customize the recipe by adding other seafood options, such as squid or clams, based on your preferences. Enjoy this dish with a side of crusty bread or over a bed of rice for a complete meal!

Carbonada With Quinoa

Carbonada with Quinoa is a delightful twist on the traditional Chilean stew that combines rich flavors with a nutritious grain. This hearty dish features tender meat, seasonal vegetables, and quinoa, making it a wholesome and satisfying meal perfect for chilly evenings. The use of quinoa not only enhances the texture but also adds a lovely nuttiness that complements the savory broth beautifully.

The versatility of Carbonada allows it to be customized based on personal preferences or seasonal ingredients available. Whether you’re cooking for a family gathering or a cozy dinner for two, this recipe is sure to impress everyone at the table. Enjoy the warmth and comfort that comes from a bowl of Carbonada with Quinoa, bringing a taste of Chilean home cooking right to your kitchen.

Ingredients (Serves 4-6)

• 1 lb beef stew meat, cut into 1-inch cubes
• 1 cup quinoa, rinsed and drained
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 bell pepper, chopped
• 1 medium zucchini, chopped
• 1 can (14 oz) diced tomatoes, with juice
• 4 cups beef broth
• 1 tsp dried oregano
• 1 tsp paprika
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Cooking Instructions

1. Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and season with salt and pepper. Sear the meat on all sides until browned, about 5-7 minutes. This step builds flavor that will infuse the entire dish.
2. Sauté the Aromatics: Once the meat is browned, add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is translucent and fragrant. This will enhance the overall flavor base of the stew.
3. Add Vegetables: Stir in the sliced carrots, diced potatoes, chopped bell pepper, and zucchini. Cook for an additional 5 minutes, stirring occasionally. This allows the vegetables to start softening and mingling with the meat.
4. Incorporate Tomatoes and Broth: Pour in the diced tomatoes with their juice, and add the beef broth. Stir well to combine all ingredients. The broth will create a rich, flavorful liquid for the stew.
5. Season the Stew: Sprinkle in the dried oregano and paprika, stirring to evenly distribute the spices. Taste and adjust seasoning with additional salt and pepper if necessary.
6. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, allowing the flavors to meld and the meat to become tender.
7. Cook the Quinoa: While the stew simmers, rinse the quinoa under cold water in a fine-mesh sieve. After 30 minutes of simmering, stir the quinoa into the pot and continue to simmer for an additional 15-20 minutes, or until the quinoa is cooked and the stew has thickened to your liking.
8. Serve: Once done, remove from heat and let the Carbonada sit for a few minutes before serving. Ladle into bowls and garnish with fresh parsley if desired.

Extra Tips

For an extra depth of flavor, consider adding a splash of red wine to the pot after browning the meat and before adding the vegetables. This will enhance the richness of the stew while adding a subtle acidity that balances the dish.

Additionally, feel free to experiment with different vegetables based on what you have on hand—green beans, peas, or corn can also work wonderfully in this Carbonada with Quinoa. Enjoy your cooking!

Slow Cooker Carbonada

Carbonada Chilena is a traditional Chilean beef stew that’s both hearty and comforting, perfect for chilly evenings. This slow cooker version allows the robust flavors of the ingredients to meld beautifully over hours, resulting in a rich and satisfying dish without much hands-on time. The combination of tender beef, seasonal vegetables, and a hint of spices creates a flavorful experience that represents the warmth of Chilean hospitality.

Using a slow cooker not only simplifies the cooking process but also allows you to set it and forget it, making it an ideal meal for busy days. As the ingredients slowly simmer, they develop deep flavors, and the aroma will fill your home, inviting everyone to gather around the table. This recipe serves 4-6 people, making it perfect for family dinners or sharing with friends.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and cut into chunks
• 2 large carrots, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup butternut squash, peeled and cubed
• 4 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Ingredients: Start by preparing all your ingredients. Chop the beef into 1-inch cubes, chop the onions, mince the garlic, and cut the potatoes, carrots, green beans, and butternut squash. Having everything ready will make the cooking process smoother.
2. Sear the Beef (Optional): If you want to enhance the flavor, you can sear the beef cubes in a pan over medium-high heat until browned on all sides. This step adds depth to the meat but can be skipped if you’re short on time.
3. Layer the Ingredients in the Slow Cooker: Place the chopped onions and minced garlic at the bottom of the slow cooker. Add the seared beef cubes (if using) on top, followed by the potatoes, carrots, green beans, and butternut squash.
4. Mix the Seasonings: In a separate bowl, combine the beef broth, tomato paste, paprika, oregano, cumin, salt, and pepper. Stir until the tomato paste is well mixed into the broth.
5. Pour the Broth Mixture: Carefully pour the broth mixture over the layered ingredients in the slow cooker. Confirm that the vegetables and meat are mostly submerged for even cooking.
6. Cook on Low: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours. This slow cooking allows the flavors to develop and the beef to become tender.
7. Check for Doneness: About half an hour before serving, check the stew for seasoning and adjust salt and pepper as needed. If you prefer a thicker stew, you can remove the lid for the last 30 minutes of cooking.
8. Serve and Garnish: Once cooked, ladle the carbonada into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or rice, if desired.

Extra Tips

For an extra layer of flavor, consider adding a splash of red wine to the broth mixture or incorporating other vegetables such as bell peppers or corn. You can also vary the spices to suit your taste; for instance, adding a touch of chili powder can introduce a gentle heat.

Finally, if you have leftovers, this stew tastes even better the next day as the flavors continue to develop!

Carbonada With Sweet Potatoes

Carbonada With Sweet Potatoes is a delightful Chilean stew that warms the soul with its rich flavors and hearty ingredients. This dish is traditionally made with beef, vegetables, and spices, but the addition of sweet potatoes adds a unique sweetness and creamy texture that perfectly complements the savory elements. Perfect for chilly evenings, this comforting recipe brings a taste of Chile to your dining table, making it an ideal choice for family gatherings or cozy dinners.

This recipe celebrates the vibrant flavors of Chilean cuisine, combining tender beef with seasonal vegetables like carrots, corn, and, of course, sweet potatoes. The dish isn’t only satisfying but also packed with nutrients, making it a wholesome choice for any meal. As you simmer the ingredients together, the aroma will fill your kitchen, enticing everyone to gather around the table for a fulfilling and delicious feast.

Ingredients (Serves 4-6):

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 1 large sweet potato, peeled and cubed
• 1 cup corn kernels (fresh or frozen)
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Brown the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef cubes, seasoning them with salt and pepper. Sear the beef on all sides until browned, about 5-7 minutes. This step adds depth of flavor to the meat that will enhance the overall taste of the stew.
2. Sauté the Aromatics: Once the beef is browned, add the diced onion and minced garlic to the pot. Cook for an additional 3-4 minutes, stirring frequently until the onion becomes translucent. This will infuse the oil with flavor and create a savory base for your stew.
3. Add the Vegetables: Stir in the sliced carrots, cubed sweet potato, and diced bell pepper. Cook for about 5 minutes, allowing the vegetables to soften slightly. This step helps to develop the flavors of the vegetables before adding the liquid.
4. Incorporate the Tomatoes and Spices: Pour in the canned diced tomatoes (with their juices), beef broth, ground paprika, and cumin. Bring the mixture to a gentle boil, then reduce the heat to low. This will allow the flavors to meld together beautifully as the stew simmers.
5. Simmer the Stew: Cover the pot and let the stew simmer for about 1 to 1.5 hours, or until the beef is tender and the sweet potatoes are cooked through. Stir occasionally to prevent sticking. This slow cooking process allows the beef to become fork-tender and the vegetables to absorb the rich flavors.
6. Add the Corn and Final Seasoning: In the last 15 minutes of cooking, add the corn kernels to the pot. Taste the stew and adjust seasoning with additional salt and pepper if needed. The corn will add a sweet crunch that balances the stew nicely.
7. Serve: Once the stew is ready, ladle it into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or over rice for a complete meal.

Extra Tips:

For an added depth of flavor, consider marinating the beef in spices and a splash of red wine for a few hours before cooking. Additionally, feel free to customize the vegetables based on what you have on hand or what’s in season. Zucchini, green beans, or even butternut squash can make great additions.

If you prefer a thicker stew, you can use a potato masher to slightly mash some of the sweet potatoes after cooking. Enjoy this cozy dish with your family and friends, and savor the comforting essence of Chilean cuisine!

Smoky Carbonada With Chorizo

Smoky Carbonada With Chorizo is a delightful twist on the traditional Chilean stew, bringing together the rich flavors of chorizo and an array of vibrant vegetables. This hearty dish is perfect for cozy gatherings, as it not only fills the stomach but also warms the soul.

The smokiness from the chorizo infuses the vegetables, creating a comforting bowl that’s sure to please everyone at the table. It’s an ideal recipe for chilly evenings or festive occasions, where you want to impress your guests with a robust and flavorful meal.

This recipe caters to 4-6 people, making it a fantastic option for family dinners or small gatherings. The combination of tender vegetables, aromatic spices, and the rich flavor of chorizo creates a dish that’s both satisfying and nourishing.

Pair it with crusty bread or a fresh salad for a complete meal that everyone will love. Let’s explore the ingredients and cooking instructions to create this delicious Smoky Carbonada With Chorizo.

Ingredients

• 1 pound chorizo sausage, sliced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and cubed
• 1 red bell pepper, chopped
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable or chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Cook the Chorizo: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chorizo and cook until browned and slightly crispy, about 5-7 minutes. This step enhances the flavor of the chorizo and allows the fat to render, which will add depth to the stew.
2. Sauté the Aromatics: Once the chorizo is cooked, add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes, or until the onions are translucent and fragrant. This will build a flavorful base for the stew.
3. Add Vegetables: Next, add the diced carrots, cubed potatoes, and chopped red bell pepper to the pot. Stir everything together and cook for an additional 5 minutes, allowing the vegetables to begin softening and absorbing the flavors.
4. Incorporate Broth and Spices: Pour in the vegetable or chicken broth, and add the corn kernels, smoked paprika, cumin, salt, and pepper. Stir to combine all the ingredients, and bring the mixture to a boil.
5. Simmer: Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for 25-30 minutes, or until the vegetables are tender and the flavors meld together beautifully. Stir occasionally to prevent sticking.
6. Taste and Adjust: After simmering, taste the carbonada and adjust the seasoning with more salt and pepper if needed. This step guarantees that the dish is perfectly seasoned to your liking.
7. Serve: Ladle the Smoky Carbonada With Chorizo into bowls and garnish with fresh chopped parsley. Serve hot and enjoy with crusty bread or a side salad for a complete meal.

Extra Tips

When making Smoky Carbonada With Chorizo, feel free to customize the vegetables based on your preferences or what you have on hand. You can add zucchini, green beans, or even kale for added nutrition.

Additionally, if you prefer a thicker stew, you can mash some of the potatoes against the side of the pot to create a creamier texture. Don’t forget to adjust the spice levels according to your taste—if you enjoy a bit of heat, consider adding a pinch of chili powder or cayenne pepper!

Carbonada With Winter Vegetables

Carbonada is a heartwarming Chilean stew that beautifully showcases the flavors of winter vegetables. This dish, rich with tender meat and an array of seasonal produce, is perfect for warming up on chilly days. The combination of ingredients creates a delightful harmony of flavors, making it a favorite in many Chilean households.

Traditionally served with a side of crusty bread, it’s not just a meal; it’s a cozy experience that brings family and friends together. As the temperatures drop, there’s nothing quite like a steaming bowl of Carbonada to lift your spirits.

The stew is versatile, allowing for variations based on what vegetables are in season or your personal preferences. This recipe highlights winter vegetables such as carrots, potatoes, and squash, turning them into a hearty dish that’s both nutritious and delicious. Whether you’re a seasoned cook or trying this for the first time, you’ll find that making Carbonada is straightforward and incredibly satisfying.

Ingredients (for 4-6 people):

• 1 lb beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup butternut squash, cubed
• 1 cup green beans, trimmed and cut into pieces
• 4 cups beef broth
• 1 cup corn kernels (fresh or frozen)
• 2 bay leaves
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and season with salt and pepper. Sear the meat until browned on all sides, about 5-7 minutes. This step adds depth of flavor to the stew.
2. Sauté Onion and Garlic: Once the meat is browned, add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
3. Add Vegetables: Stir in the sliced carrots, diced potatoes, cubed butternut squash, and green beans. Mix well to combine all the ingredients and let them cook for another 5 minutes. This allows the vegetables to start softening and blend their flavors with the meat.
4. Pour in Broth: Add the beef broth to the pot, making sure to cover all the ingredients. Bring the mixture to a gentle boil, then reduce the heat to low. This simmering process is essential as it allows the flavors to meld together beautifully.
5. Season and Simmer: Add the corn kernels, bay leaves, paprika, and cumin to the pot. Stir everything together, then cover the pot and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through. Stir occasionally and check the seasoning, adjusting with salt and pepper as needed.
6. Garnish and Serve: Once the Carbonada is ready, remove it from heat and discard the bay leaves. Ladle the stew into bowls and garnish with fresh parsley before serving. Pair it with crusty bread for a complete meal.

Extra Tips: When making Carbonada, feel free to customize the vegetables based on what you have available or what’s in season. You can also substitute the beef with chicken or a plant-based protein if you prefer a lighter option.

For added richness, consider adding a splash of red wine during the sautéing process. Make sure to let the stew cool completely before storing leftovers in the fridge, and it will taste even better the next day as the flavors continue to develop!

Carbonada With Red Wine

Carbonada is a traditional Chilean stew that warms the soul with its hearty ingredients and rich flavors. The addition of red wine gives this dish a sophisticated depth, making it perfect for gatherings or a cozy family dinner. This delightful recipe combines meat, vegetables, and aromatic spices, simmered together to create a fragrant and comforting dish that embodies the essence of Chilean cuisine.

Preparing Carbonada with red wine is simple and straightforward, making it accessible for both seasoned cooks and beginners. The dish is versatile, allowing you to customize the ingredients based on your preferences or what you have on hand. Serve it with crusty bread or a fresh salad to complete the meal, and you’ll have a satisfying dining experience that will impress your guests.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 pound beef chuck, cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 can (14 oz) diced tomatoes
• 1 cup red wine
• 4 cups beef broth
• 1 teaspoon paprika
• 1 teaspoon cumin
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Sear the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes, browning them on all sides for about 5-7 minutes. This step helps to lock in the flavors and creates a rich base for the stew.
2. Sauté the Aromatics: Once the meat is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant, scraping the bottom of the pot to deglaze and incorporate the browned bits.
3. Add Vegetables: Stir in the sliced carrots, diced potatoes, chopped red bell pepper, and zucchini. Cook for another 5 minutes, allowing the vegetables to soften slightly. This adds color and nutrition to your carbonada.
4. Incorporate Liquids and Spices: Return the seared beef to the pot. Add the can of diced tomatoes (with their juice), red wine, and beef broth. Stir in the paprika, cumin, bay leaves, salt, and pepper. Mix everything well, ensuring the beef and vegetables are submerged in the liquid.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, stirring occasionally. This slow cooking process allows the flavors to meld together and the meat to become tender.
6. Final Touches: Once the beef is tender and the vegetables are cooked through, taste and adjust the seasoning if needed. Remove the bay leaves before serving. Garnish with freshly chopped parsley for a touch of brightness.

Extra Tips:

For an even richer flavor, consider using a full-bodied red wine like Cabernet Sauvignon or Merlot. You can also add other vegetables such as peas or green beans, depending on your preference. If you want a thicker stew, mash some of the potatoes against the side of the pot to release their starch.

This dish can be made ahead of time and tastes even better the next day, making it a perfect make-ahead meal for busy weeks. Enjoy your cozy Carbonada with a slice of crusty bread to soak up the delicious broth!

Creamy Carbonada With Coconut Milk

Carbonada Chilena is a traditional Chilean stew that brings warmth and comfort, making it perfect for cozy gatherings or family dinners. The creamy carbonada with coconut milk adds a unique twist to the classic recipe, infusing it with a rich, tropical flavor that elevates the dish. This hearty stew is filled with a medley of vegetables, meat, and aromatic spices, making it not only delicious but also nourishing. The addition of coconut milk creates a velvety texture that complements the earthy ingredients beautifully.

This creamy carbonada is an excellent option for those looking to explore Chilean cuisine while also enjoying a dish that’s both satisfying and easy to prepare. Whether you serve it on a chilly night or at a festive occasion, this recipe is sure to be a hit. So gather your ingredients, roll up your sleeves, and get ready to create a delightful meal that showcases the essence of Chilean flavors.

Ingredients (Serves 4-6):

• 1 lb (450g) beef stew meat, cut into cubes
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 bell pepper, diced
• 2 medium potatoes, peeled and diced
• 1 cup butternut squash, peeled and cubed
• 1 cup green beans, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 can (400ml) coconut milk
• 4 cups beef broth
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Salt to taste

Cooking Instructions:

1. Prepare the Ingredients: Begin by prepping all your ingredients. Cut the beef into cubes, chop the onion, mince the garlic, and dice the vegetables as specified in the ingredient list. Having everything ready will make the cooking process smoother.
2. Sear the Meat: Heat the vegetable oil in a large pot over medium-high heat. Once hot, add the beef cubes in batches to avoid overcrowding. Sear the meat until it’s browned on all sides, which should take about 5-7 minutes. This step adds depth of flavor to the dish.
3. Sauté the Aromatics: After the meat is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant, scraping up any browned bits from the bottom of the pot.
4. Add Vegetables and Spices: Return the beef to the pot and add the diced carrots, bell pepper, potatoes, butternut squash, and green beans. Stir in the ground cumin, paprika, black pepper, and salt. Mix well to confirm the vegetables are coated with the spices.
5. Pour in the Liquids: Add the coconut milk and beef broth to the pot, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes to 1 hour, or until the beef is tender and the vegetables are cooked through.
6. Adjust Seasoning and Serve: Once the carbonada is ready, taste and adjust the seasoning if necessary. If you prefer a thicker stew, let it simmer uncovered for an additional 10-15 minutes. Serve hot, garnished with fresh cilantro on top.

Extra Tips:

For an even more flavorful carbonada, consider marinating the beef in the spices and a bit of coconut milk for a few hours before cooking. This allows the flavors to meld beautifully.

Additionally, you can customize the vegetables based on what you have on hand or your personal preferences; adding corn or peas can enhance the sweetness and texture of the stew. Serve with crusty bread or over rice for a complete meal. Enjoy your culinary adventure into Chilean cuisine!