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We hope you got benefit from reading it, now let’s go back to carbonada, chilean beef soup. jon style recipe. To cook carbonada, chilean beef soup. jon style you only need 19 ingredients and 3 steps. Here is how you do that.
The ingredients needed to make CARBONADA, CHILEAN BEEF SOUP. JON STYLE:
- Take 3 tbsp. of vegetable oil.
- Use 2 cups of diced beef.
- Provide 1/2 cup of diced yellow onions.
- Provide 2 of garlic cloves, chopped.
- Provide 1/4 tsp. of cumin powder.
- Take 1/4 tsp. of ground pepper.
- Get 1 tsp. of paprika.
- Provide 1 tsp. of fresh oregano or ½ dry.
- Use 1 3/4 qt. of water.
- You need 2 of beef bouillon without MSG.
- Use 1 tsp. of salt.
- Provide 3 tbsp. of rice.
- Take 2 1/2 cups of diced red potatoes.
- Provide 1 cup of diced carrots.
- Take 1 1/2 cups of diced butternut squash.
- Get 1 cup of corn kernels.
- Use 1 1/2 cups of string beans, cut in small pieces.
- Provide 1/2 cup of green peas.
- Prepare 1 tbsp. of cilantro, chopped.
Instructions to make CARBONADA, CHILEAN BEEF SOUP. JON STYLE:
- Cut and measure the ingredients. In a large pot heat the oil and brown the beef. At the beginning, the beef will lose some water, let it evaporate and will start browning..
- Add onions and garlic and cook until onions become translucent. Add ground cumin, pepper, paprika, oregano and cook for a minute. Pour in the water, beef bouillon. Incorporate rice, potatoes, carrots, butternut squash, corn, string beans and peas. Let it cook for about 20 minutes until rice and potatoes are cooked..
- Before serving, spring chopped cilantro on top of the soup..
In a large pot, sauté the onions, green pepper, mushrooms and garlic in the olive oil until golden and soft. Add the beef and cook on medium-high heat, turning to brown all sides. Add the stewed tomatoes, beef broth, potatoes, sugar, squash, and apricots, and lower heat to a simmer. Add the beef and cook on medium-high heat, turning to brown all sides. Add the stewed tomatoes, beef broth, potatoes, sugar, squash and apricots, and lower heat to a simmer.
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