Charquican Chilean Beef Stew
Transport your taste buds to South America with Charquicán, a hearty Chilean beef stew that’s a celebration of rustic flavors and wholesome ingredients. This traditional one-pot dish combines tender ground beef with a medley of vibrant vegetables like potatoes, pumpkin, carrots, and green beans, all simmered in a flavorful broth enriched with earthy spices like cumin, paprika, and oregano. A final touch of lightly mashed vegetables lends the stew a satisfyingly thick texture, while a sprinkle of fresh parsley adds a pop of freshness to every bite. Perfect for cozy dinners, this savory, nutrient-packed stew is a true comfort food and a delicious way to explore authentic Chilean cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 500 grams ground beef
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 3 medium white or gold potatoes
- 300 grams pumpkin or butternut squash
- 1 large carrot
- 150 grams green beans
- 100 grams corn kernels
- 750 milliliters vegetable or beef stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and dice the onion, mince the garlic, and set aside.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3 minutes.
Add the ground beef to the pot. Break it up with a wooden spoon and brown evenly, about 5–7 minutes.
Stir in the oregano, paprika, and cumin, ensuring the spices coat the beef evenly.
Peel and dice the potatoes, pumpkin (or butternut squash), and carrot into bite-sized pieces. Trim and slice the green beans into 2-inch segments.
Add the diced potatoes, pumpkin, carrot, and green beans to the pot, stirring to combine with the meat and spices.
Pour in the vegetable or beef stock. Bring the stew to a boil, then reduce the heat to a gentle simmer.
Cover the pot and cook for 25 minutes, stirring occasionally, until the vegetables are tender.
Add the corn kernels, salt, and black pepper, stirring to combine. Cook for an additional 5 minutes.
Lightly mash some of the vegetables in the pot using the back of a spoon to create a thicker texture, leaving plenty of chunks intact for added heartiness.
Taste and adjust seasoning if needed.
Serve hot and garnish with freshly chopped parsley for a burst of freshness.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 5712 mg | 248% | |
| Total Carbohydrate | 168.4 g | 61% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 39.4 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 5758 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
