Beef and vegetable broth

Name: Beef and vegetable broth (Carbonada)
Cuisine: Chilean
Ingredients: 30 ml/2 tbsp olive oil; 450 g/1 lb chuck steak, diced; 1 large carrot, diced; ½ onion, chopped; 2 cloves garlic, finely chopped; 5 ml/1 tsp dried oregano; 5 ml/1 tsp paprika; 3 medium potatoes, peeled and diced; 150 g/5 oz/1 cup diced pumpkin; 45 ml/3 tbsp long grain rice; 150 g/5 oz/1 cup green beans, cut in half; 115 g/4 oz/1 cup peas; salt and black pepper; salt and black pepper

Carbonada

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

Chilean beef soup is served in a deep dish, either with plenty of broth or almost dry, according to the personal preference of the diners. The vast majority of Chileans, whether they live in rural or urban areas, appreciate good-quality, healthy and nutritious food, and this ethos is much in evidence in this traditional broth.

Ingredients

30 ml/2 tbsp olive oil
450 g/1

Method

Heat the oil in a large pan over a high heat, then add the diced steak. Season with salt and pepper and brown for about 5 minutes.
Reduce the heat to medium, then add the carrot, onion, garlic, oregano and paprika to the pan and continue sautéing for 10 minutes, until the vegetables are softened.

Energy 392kcal/1644kJ; Protein 31g; Carbohydrate 35g, of which sugars 7g; Fat 15g, of which saturates 4g; Cholesterol 71mg; Calcium 64mg; Fibre 1g; Sodium 121mg