Recipe of Chilean carbonade

Ingredients

• 600 g beef for stewing (round or chuck), cut into 2 cm cubes
• 1 medium onion, finely chopped
• 2 garlic cloves, very finely chopped
• 1 small red bell pepper, diced
• 3 medium potatoes, peeled and cubed
• 1 1/2 cups pumpkin (or butternut squash), cut into 2 cm cubes
• 1 carrot, thinly sliced
• 1 cup green beans, cut into julienne strips
• 1/2 cup fresh or frozen peas
• 1 cup corn kernels (fresh or frozen)
• 3 tablespoons raw rice
• 2 tablespoons vegetable oil
• 1.5 litres hot water or beef stock
• 1 teaspoon dried oregano
• 1/2 teaspoon sweet paprika (ají de color)
• 1/2 teaspoon cumin (optional)
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley or coriander, chopped

Directions

1. 1

   Heat the oil in a large pot over medium heat and brown the beef cubes on all sides for about 5 minutes; lift them out with a spoon and set aside.

2. 2

   In the same pot, fry the onion, garlic and bell pepper with the oregano, paprika and cumin for 5 minutes, until the onion turns translucent.

3. 3

   Return the beef to the pot and cook for 2 minutes, stirring so it takes on the seasoning.

4. 4

   Add the carrot, potatoes and pumpkin, stir and cook for 3 more minutes.

5. 5

   Pour in the hot water or stock until the ingredients are covered (about 1.5 litres), cover and cook over medium-low heat for 20 minutes.

6. 6

   Stir in the green beans, peas and corn and cook for 10 minutes, until the vegetables are almost done.

7. 7

   Add the 3 tablespoons of rice and cook for another 10 to 12 minutes, partly covered, until the rice is tender and the broth has thickened.

8. 8

   Taste and adjust the salt and pepper, stirring gently so the potatoes and pumpkin do not break apart.

9. 9

   Serve hot in deep plates, sprinkle with the chopped parsley or coriander and bring bread to mop up the broth.