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Charquicán de Vacuno
A hearty and comforting Chilean beef stew, traditionally made with dried meat (charqui), but this modern version uses fresh beef. It's a staple in Chilean homes, known for its rich flavors and satisfying texture.
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- 1 kg Beef chuck(cut into 2-inch cubes)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 2 medium Carrots(peeled and diced)
- 1 kg Potatoes(peeled and cubed)
- 1 cup Corn kernels(fresh or frozen)
- 500 g Pumpkin or squash(peeled, seeded, and cubed)
- 4 cups Beef broth
- 1 cup Red wine
- 3 tbsp Olive oil
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Paprika
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear beef cubes on all sides until browned. Remove beef and set aside.
â±ïž 8-10 minutes - 2
Add chopped onions to the pot and cook until softened, about 5-7 minutes. Add minced garlic, cumin, oregano, and paprika, and cook for another minute until fragrant.
â±ïž 6-8 minutes - 3
Return the beef to the pot. Pour in the red wine and beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
ð¡ ããã®ã³ã: Deglazing with wine adds depth of flavor. - 4
Add diced carrots, cubed potatoes, and cubed pumpkin/squash to the pot. Season with salt and pepper. Bring back to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until beef and vegetables are tender.
â±ïž 1 hour - 5
Stir in the corn kernels and cook for another 10-15 minutes, or until corn is tender and the stew has thickened.
â±ïž 10-15 minutes - 6
Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh chopped parsley.
ð¡ ããã®ã³ã
- âFor a thicker stew, you can mash some of the cooked potatoes and pumpkin against the side of the pot.
- âIf you don't have red wine, you can use an extra cup of beef broth.
- âCharquicán is often served with a fried egg on top.
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- Add other root vegetables like parsnips or sweet potatoes.
- For a spicier version, add a pinch of red pepper flakes.
- Can be made with other meats like lamb or pork.