Entree: Chile – Central Culinary Region – Charquicán (Chilean stew of beef with potatoes, squash and corn)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-in (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, diced, about 8 oz (225 g)
- 3 cloves garlic, minced, about 9 g
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1.5 g) dried oregano
- 1/2 cup (120 ml) dry white wine or 1/2 cup (120 ml) beef broth as substitute
- 2 cups (480 ml) beef broth
- 1 lb (454 g) potatoes, peeled and diced
- 1 lb (454 g) zapallo (pumpkin) or butternut squash, peeled and diced
- 1 cup (150 g) fresh or frozen corn kernels
- 1/2 cup (75 g) frozen peas (optional)
- 1–2 tbsp (15–30 ml) Worcestershire sauce or 1 tbsp (15 ml) soy sauce (optional)
- Salt and black pepper to taste
- 2 hard‑boiled eggs, 2 large eggs approx. 100 g total, halved for garnish
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 1 small hot pepper or a dash of ají (optional)

Instructions

1. Heat the oil in a heavy pot over medium-high heat. Season beef cubes with salt and pepper and brown in batches until seared on all sides; remove and set aside.
2. In the same pot reduce heat to medium and add the diced onion. Sauté until translucent, about 5–7 minutes. Add garlic and cook 1 minute until fragrant.
3. Stir in tomato paste, smoked paprika, cumin and oregano and cook 1–2 minutes to bloom the spices. Deglaze with white wine or a splash of broth, scraping up any browned bits.
4. Return the beef to the pot and add 2 cups (480 ml) beef broth. Bring to a simmer, cover partially, and cook 20 minutes to begin tenderizing the meat.
5. Add diced potatoes and zapallo (pumpkin), stir to combine, then cover and simmer gently 15–20 minutes until vegetables are tender.
6. Stir in corn kernels and peas, and add Worcestershire sauce or soy sauce if using. Simmer 5 more minutes to meld flavors. Adjust seasoning with salt and pepper.
7. Serve hot in bowls, topped with halved hard‑boiled eggs and sprinkled with chopped parsley. Offer hot pepper or ají on the side for those who want heat.