Charquican – Chilean beef stew

Votes: 1

Time: 6 hours 30 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 521, total fat 21 G., saturated fats G., proteins 36 G., carbohydrates 49 G., fiber G., cholesterol mg, sodium mg, sugar G.

Charquican is a Chilean stew popular in the Andean countries of South America. Its name comes from the word "charqui," meaning cured meat, which is one of the main ingredients. Charquican is ideal for cooking in a slow cooker or a slow cooker, but it can also be cooked on the stovetop. The meat and vegetables, including pumpkin, carrots, potatoes, and onions, are cut into roughly equal-sized cubes and simmered for several hours until the meat is tender and some of the vegetables have broken down, thickening the sauce. A few minutes before the stew is ready, stir in lima beans and corn. Charquican is usually served with a fried egg, and rice is an excellent side dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of beef for stewing (cut into 2.5 cm cubes)
1 tbsp flour
2 tbsp (30 g) butter
1 package of 100g dried beef
2 cups beef broth
1 large onion, chopped
2 cloves garlic, chopped
2 tablespoons of vegetable oil
1 tbsp aji panca paste, or crushed hot pepper
1 acorn squash (peeled, seeded and diced)
1 cup carrots (chopped)
2 large potatoes (peeled and diced)
2/3 cup frozen lima beans
2/3 cup frozen corn

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, butter, flour, dried beef, bouillon, onions, garlic, chili pepper, acorn squash, carrot, potato, lima beans, corn

Cooking the dish according to the recipe:

Mix beef cubes with flour, salt and pepper.
Melt 2 tablespoons (30 g) butter in a heavy-bottomed skillet over medium-high heat. Fry the beef cubes until browned.

Add beef broth to the pan and bring to a simmer over low heat.
Cut the beef jerky into small pieces and add to the broth with the meat. Simmer over low heat for about 5 minutes.
Transfer the contents of the skillet to a larger saucepan or slow cooker.
Don't wash the pan. Add 2 tablespoons of vegetable oil, chopped onion and garlic, and hot paste. Sauté until the onion and garlic are soft and fragrant.
Add chopped pumpkin, carrots and potatoes and fry for 2-3 minutes.
Add the sautéed vegetables to the pot or slow cooker with the beef. Simmer over low heat until the beef and jerky are tender, about 1.5 hours on the stovetop or about 6 hours in a slow cooker. If cooking on the stovetop, you may need to add more liquid (beef broth or water) from time to time, but the sauce should be very thick.
Add beans and corn and cook for 10-15 minutes.

Season with salt and pepper to taste and serve with rice.