Charquican Chilean Stew
Warm, hearty, and brimming with vibrant flavors, Charquicán Chilean Stew is a beloved comfort dish that showcases the rich culinary heritage of Chile. This one-pot wonder combines tender ground beef with a colorful medley of vegetables, including potatoes, pumpkin or butternut squash, carrots, green beans, and sweet corn, all simmered in a savory broth spiced with paprika, cumin, and oregano. Lightly mashing the cooked potatoes and squash adds natural creaminess, creating a wonderfully thick and satisfying texture. Easy to prepare and perfect for chilly nights, this traditional Chilean recipe is a wholesome meal that’s as nourishing as it is delicious. Serve it up hot, topped with fresh parsley or cilantro, and savor the taste of authentic South American cuisine. Keywords: Charquicán Chilean stew, traditional Chilean dish, hearty beef stew, Chilean comfort food, one-pot stew recipe.
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 3 medium potatoes, peeled and cubed
- 300 grams pumpkin or butternut squash, peeled and cubed
- 200 grams corn kernels (fresh or frozen)
- 100 grams green beans, trimmed and cut into 2 cm pieces
- 1 medium carrot, peeled and diced
- 750 milliliters vegetable or beef stock
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onions and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute, being careful not to burn it.
Add the ground beef to the pot and cook until browned, breaking it up into small pieces with a wooden spoon.
Stir in the paprika, cumin, oregano, salt, and black pepper to season the beef mixture.
Add the cubed potatoes, pumpkin or butternut squash, carrot, and green beans to the pot. Mix well to combine.
Pour in the vegetable or beef stock, ensuring that the vegetables are mostly submerged. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until the potatoes and squash are tender.
Add the corn kernels during the last 5 minutes of cooking and stir to combine.
Once cooked, use a wooden spoon to lightly mash some of the tender potatoes and squash to naturally thicken the stew.
Taste and adjust seasonings as necessary.
Serve hot, garnished with fresh parsley or cilantro. Enjoy your traditional Chilean Charquicán!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 9.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1384 mg | 29% | |
*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.
