Best 2 Charquican Chilean Stew Recipes

In the realm of hearty and comforting stews, Charquican Chilean Stew stands as a shining star of Chilean cuisine. This delectable dish, deeply rooted in the rich culinary traditions of the land, showcases a harmonious blend of tender meat, an array of vegetables, and aromatic spices, creating a symphony of flavors that tantalizes the taste buds. Embark on a culinary journey to discover the secrets behind crafting the perfect Charquican Chilean Stew, exploring the depths of its rich history, selecting the finest ingredients, and mastering the art of combining them to create a masterpiece that will warm your heart and soul.

Here are our top 2 tried and tested recipes!

CHARQUICAN - CHILEAN BEEF STEW

Charquican - Chilean Beef Stew image

Charquicán is a Chilean dish, a beef stew that is slow-cooked with squash and potatoes. It was traditionally prepared with dried beef (charqui). This version has both stewing beef and some commercial beef jerky (or make your own), which adds a nice smoky flavor and makes the stew seem more like chili (Chilean chili!) My kids love beef jerky and they love this stew. The squash falls apart as it cooks and helps to thicken the broth. You can add any vegetables you have on hand - beans and corn are common. You can make this stew in a crockpot or simmer it on the stove. In Chile, charquicán is often served topped with a fried egg.

Provided by JackieOhNo

Categories Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb stewing beef, cut into 1 inch cubes
1 tablespoon flour
2 tablespoons butter
3 1/2 ounces beef jerky
2 cups beef stock
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon aji panca chilies, pepper paste or 1 tablespoon minced hot pepper
1 acorn squash, peeled, seeded, and cubed
1 cup chopped carrot
2 large potatoes, peeled and cut into cubes
2/3 cup frozen lima beans
2/3 cup frozen corn
salt and pepper

Steps:

Toss the cubes of beef with the flour and season with salt and pepper.
Melt the 2 tablespoons of butter in a heavy skillet over medium high heat. Sauté the cubes of beef until browned.
Add the beef stock to the skillet and bring to a simmer over low heat.
Chop the beef jerky into small pieces and add to the beef stock and beef cubes. Simmer gently for about 5 minutes.
Transfer beef and beef stock to a large stockpot or slow cooker.
Do not clean skillet. Add 2 tablespoons vegetable oil, the chopped onion and garlic, and the aji chile pepper paste to the skillet. Sauté until the onion and garlic are soft and fragrant. Add the chopped squash, carrots, and potatoes and sauté for 2-3 minutes.
Add sautéed vegetables to the stockpot or crockpot with the beef. Simmer over low heat until beef and beef jerky are tender, about a hour and a half on the stove. (about 6 hours in the crockpot). If simmering the stew on the stove, you may need to add more liquid (beef stock or water) from time to time, but stew should finish up very thick, without much broth.
Add the lima beans and corn and simmer for 10-15 minutes more.
Season with salt and pepper to taste, and serve over rice.

Nutrition Facts : Calories 642.5, Fat 25, SaturatedFat 9.7, Cholesterol 99.8, Sodium 1163.5, Carbohydrate 66.2, Fiber 10, Sugar 7.2, Protein 42.5

CHARQUICAN- CHILEAN STEW

Charquican- Chilean Stew image

A hearty Chilean stew that hold a lot of versatility. A good use for leftover meat and for using whatever vegetable you have on hand. Found this on About.com. Have yet to try. Chili pepper amount will very depending on the type of pepper you use and how spicy you like it. Posted for ZWT4, South America.

Provided by Kitchen Witch Steph

Categories Stew

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb meat (anything left over is good, ground roasted best)
2 ears corn, cut off cob and very finely ground
1 lb assorted fresh vegetable
2 tablespoons lard (or vegetable oil)
2 cups broth (beef, chicken, or vegetable)
1 teaspoon oregano
chili pepper (of your choice or cayenne pepper)
8 potatoes, cut into rough chunks
1 onion, chopped
4 -6 eggs (1 egg per serving)

Steps:

First, fry meat in lard or oil with the onion, corn, chile peppers, salt and oregano.
When the onion is soft, add the potatoes, vegetables and broth.
Let simmer until the vegetables are cooked.
Serve with a fried egg on top of each serving.

Tips for Making Charquican:

Use high-quality beef: Opt for flank steak, skirt steak, or chuck roast for a tender and flavorful stew.
Cut the meat against the grain: This will help the meat cook more evenly and become more tender.
Do not overcrowd the pan: If you are cooking in batches, make sure to cook the meat in a single layer so that it browns properly.
Use a heavy-bottomed pot: This will help to distribute heat evenly and prevent the stew from sticking.
Add the vegetables in stages: Start with the harder vegetables like potatoes and carrots, and then add the softer vegetables like tomatoes and bell peppers towards the end of cooking.
Season to taste: Taste the stew throughout the cooking process and adjust the seasoning as needed.

Conclusion:

Charquican is a hearty and flavorful Chilean stew that is easy to make and can be enjoyed by people of all ages. This classic dish is a great way to use up leftover beef and vegetables and is perfect for a comforting meal on a cold day. Additionally, the use of common ingredients and straightforward cooking techniques makes it an accessible recipe for home cooks of all skill levels. Whether you are new to Chilean cuisine or a seasoned cook looking for a new dish to try, Charquican is a great option. With its unique blend of flavors and textures, this stew is sure to become a favorite in your kitchen.