Charquicán is a comforting Chilean stew that turns beef and humble vegetables into a thick, spoonable meal. Potatoes, pumpkin, corn, and green beans give it color and body.
Cook the vegetables in stages so the potatoes and pumpkin soften into the broth while the corn and beans keep some shape and freshness.
Mash only part of the stew at the end; a few chunky vegetables make the texture feel homemade rather than puréed.
Serving Suggestions
Top each bowl with a fried egg and serve with pebre, chopped herbs, or a crisp cabbage salad.
Recipe Notes
Refrigerate for up to 4 days. The stew thickens overnight; add a little water or stock when reheating.
Chilean Charquicán (Beef and Vegetable Stew)
A rustic Chilean beef and vegetable stew with potatoes, pumpkin, corn, and green beans.
Ingredients
Equipment
Method
Simmer the stew:
- Heat the oil in a Dutch oven over medium-high heat. Brown the beef in batches, 4 to 5 minutes. Transfer to a plate.
- Add the onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, and paprika for 30 seconds.
- Return the beef to the pot. Add the potatoes, pumpkin, stock, and salt. Bring to a simmer, cover, and cook for 25 minutes.
- Stir in the corn and green beans. Cook uncovered for 10 to 12 minutes, until the vegetables are tender and the broth is thick.
- Mash a small portion of the potatoes and pumpkin into the stew, then fold in the cilantro.
Finish and serve:
- Fry the eggs in a separate skillet until the whites are set and the yolks remain soft.
- Spoon the charquicán into bowls and top each portion with a fried egg. Serve hot.
Nutrition
Notes
- Keep the vegetable pieces fairly chunky so the stew has contrasting texture.
- A fried egg is traditional as a rich finishing touch, but the stew is satisfying on its own.
