Entree: Chile – Northern Chile – Charquicán (Hearty Chilean stew of potatoes, squash, corn, and beef)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) diced beef (stewing beef), approx. 1 lb (454 g)
- 1 large onion, chopped, about 8 oz (225 g)
- 2 cloves garlic, minced, about 0.2 oz (6 g)
- 2 medium potatoes, peeled and diced, about 10 oz (280 g)
- 1 cup (150 g) diced pumpkin or butternut squash
- 1 cup (160 g) corn kernels (fresh or frozen)
- 1/2 cup (120 ml) beef stock or water
- 1/2 cup (120 ml) tomato purée
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (3 g) ground cumin
- 1 1/2 tsp (8 g) salt
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 g) chopped fresh parsley
- 2 large eggs, approx. 3.5 oz (100 g)

Instructions

1. Heat the oil in a large heavy pot over medium-high heat until shimmering. Add the diced beef in batches and brown on all sides, about 6–8 minutes total; remove and set aside.
2. In the same pot reduce heat to medium, add the chopped onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Return the beef to the pot and stir in the tomato purée, beef stock, paprika, cumin, salt, and pepper. Bring to a gentle simmer, cover, and cook 20 minutes to begin tenderizing the meat.
4. Add the diced potatoes, pumpkin (or squash), and corn. Stir to combine, cover, and simmer until vegetables are tender and beef is fork-tender, about 20–25 minutes. Add a splash more stock or water if the mixture becomes too thick.
5. Taste and adjust seasoning. Stir in half the chopped parsley just before serving.
6. Fry the eggs in a small pan to desired doneness. Serve the charquicán in bowls topped with a fried egg each and sprinkle with remaining parsley.