Carbonada (Chilean Beef Soup)

Carbonada (Chilean Beef Soup)

carbonizado

Ingredients

• 2 tablespoon vegetable oil
• 1/2 cup chopped yellow onion (1 small)
• 2 cloves garlic, minced
• 1/4 cup diced red pepper
• 1/2 cup chopped celery
• 1 pound sirloin tip (cut into cubes 2-inches thick)
• 1.5 quarts water (6 cups)*
• 1 cup peeled and diced squash (1-inch thick) (acorn or butternut)
• 1 cup peeled and diced potatoes (1-inch thick)
• 1/2 cup peeled and chopped carrots (1 small)
• 1/4 cup chopped frozen or fresh green beans
• 1/4 cups frozen or fresh corn
• 1/4 cup frozen or fresh peas
• 1/4 cup rice, uncooked
• 2 teaspoons salt (or to taste)
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cumin
• 1/3 cup chopped fresh parsley (to serve)

Instructions

• In a large pot over medium-high heat, heat the vegetable oil.
• Add onions, garlic, red pepper, and celery and sauté for 4 minutes. Add the beef cubes to the pot and brown.
• Pour in the water and add the rest of the ingredients (except parsley). Bring to a boil, and reduce the heat to medium-low. Cover and simmer until the potatoes and squash are almost fully tender, about 20 - 25 minutes.
• Before serving, sprinkle with fresh parsley.