Carbonada criolla

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

This warming beef and vegetable stew, combining Old and New World ingredients, is a classic creole dish from Chile. That also means that there are many interpretations, as each household has its own version.


  • 800 g lean beef, cubed
  • 1 tablespoon paprika
  • 2 tablespoons


Sauté the beef and paprika in the oil in a large pan, turning the meat so that it browns evenly. Add the onion, red pepper, chilli and garlic and cook until the onion and pepper are soft. Add the 2 potatoes and carrots, season, and tuck in the bouquet garni. Pour over the stock. Bring to the boil, lower the heat, then cover and simmer for 45–50 minutes until the beef and vegetables are t