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Chilean charquicán beef and vegetable stew with potatoes, pumpkin, corn, green beans, and a soft egg in a bowl.

Chilean Charquicán (Beef and Vegetable Stew)

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A rustic Chilean beef and vegetable stew with potatoes, pumpkin, corn, and green beans.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Chilean
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Charquicán
  • 1 lb beef chuck cut into 1/2-inch pieces
  • 1 tbsp olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 1/2 lb yellow potatoes peeled and cubed
  • 12 oz pumpkin or butternut squash peeled and cubed
  • 4 cups low-sodium beef stock
  • 1 cup frozen corn
  • 1 cup green beans cut into 1-inch pieces
  • 1 1/2 tsp fine salt
  • 6 large eggs
  • 2 tbsp fresh cilantro chopped

Equipment

  • Large Dutch oven
  • Chef's knife
  • Cutting board
  • Potato masher

Method
 

Simmer the stew:
  1. Heat the oil in a Dutch oven over medium-high heat. Brown the beef in batches, 4 to 5 minutes. Transfer to a plate.
  2. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, and paprika for 30 seconds.
  3. Return the beef to the pot. Add the potatoes, pumpkin, stock, and salt. Bring to a simmer, cover, and cook for 25 minutes.
  4. Stir in the corn and green beans. Cook uncovered for 10 to 12 minutes, until the vegetables are tender and the broth is thick.
  5. Mash a small portion of the potatoes and pumpkin into the stew, then fold in the cilantro.
Finish and serve:
  1. Fry the eggs in a separate skillet until the whites are set and the yolks remain soft.
  2. Spoon the charquicán into bowls and top each portion with a fried egg. Serve hot.

Nutrition

Calories: 560kcalCarbohydrates: 57gProtein: 35gFat: 22gSaturated Fat: 7gCholesterol: 245mgSodium: 980mgFiber: 9gSugar: 9g

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.