Chilean charquicán

Ingredients

• 1onion, finely chopped
• 2 clovesgarlic, finely chopped
• 500 gminced beef (such as top sirloin), chicken or turkey
• 250 gpeeled squash, cut into cubes
• 5–6 medium to largepotatoes, peeled and cut into cubes
• 480 ml (2 cups)vegetable stock or water
• 1 teaspoonsweet paprika
• a pinch, optionalground cumin
• ½ teaspoon, optionaldried oregano
• 1 cup (240 ml)sweetcorn, peas or chopped green beans, fresh or frozen
• to tastesalt, black pepper and oil
• 4–6, optionaleggs, for serving

Instructions

1. 1

   Cook the onion

   Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Add the onion and cook until golden, 6–8 minutes, then add the garlic.

2. 2

   Brown the meat

   Add the meat and brown it for 6 minutes.

3. 3

   Add vegetables

   Stir in the squash, potatoes, salt, pepper, oregano, cumin and paprika. Pour in 480 ml of vegetable stock or water.

4. 4

   Simmer and mash

   Cover and cook over a medium heat for 15 minutes, keeping the stew at a gentle boil. Mash it with a potato masher.

5. 5

   Add the greens

   If using, add the sweetcorn, peas or chopped green beans and cook for 3–4 minutes.

6. 6

   Adjust seasoning

   Taste the stew and adjust the seasoning.

7. 7

   Fry the eggs

   If you like, fry the eggs and serve one on top of each portion.

What is Chilean charquicán?

Charquicán is a traditional Chilean stew, often associated with home cooking and made from vegetables and meat simmered together. Its name is linked to charqui, dried meat used in earlier versions of the dish.

This version uses minced meat, squash and potatoes, then mashes the vegetables until the stew is thick but still textured. Sweetcorn, peas or green beans add a fresh finish, while a fried egg is an optional topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 27g protein, 41g carbs, 15g fat.

The potatoes and squash supply most of the carbohydrates, while the minced meat provides much of the protein and fat; the optional egg adds more of both. Balance the bowl with a green salad or extra green beans alongside.

Build flavour at the start

Onion: cook it slowly until golden before adding the garlic, so the base develops a savoury sweetness.

Meat: brown it for the stated 6 minutes to give the stew a deeper flavour. Break up any large clumps as it cooks.

Choose the vegetables

Squash and potatoes: cut them into similarly sized cubes so they soften at a similar pace. The squash helps give the mash a soft, cohesive texture.

Green additions: use sweetcorn, peas or chopped green beans, including frozen ones. Add them near the end so they keep some colour and bite.

Get the texture right

Gentle simmer: after covering the pan, look for steady, gentle bubbling rather than a hard boil. This gives the potatoes and squash time to soften without rapidly reducing the liquid.

Partial mash: use a potato masher once the vegetables are tender, stopping while some pieces remain. The result should be thick and rustic, not completely smooth.

Seasoning and timing

Paprika: sweet paprika, also called ají de color, gives the stew warmth and colour without making it hot. Cumin and oregano are optional, so adjust them to suit your preference.

Vegetable check: the recipe gives a 15-minute covered simmer; if the cubes are not yet tender enough to mash, continue cooking until they are soft. Add a splash of water or stock if the pan becomes too dry.

How to serve it

Eggs: fry 4–6 eggs and place one over each serving if you want a richer finish. The runny yolk mixes into the thick stew.

Sides: serve charquicán on its own or with a crisp green salad to provide a fresh contrast. Warm bread is also useful for scooping up any remaining sauce.

Recipe notes & tips

• Cut the potatoes and squash into even cubes so they cook at a similar rate.
• Keep the pan at a gentle simmer during the covered cooking stage.
• If using frozen vegetables, add them directly to the pan at the final vegetable stage.
• Mash only until the stew is thick, leaving some vegetable pieces intact.
• Taste after cooking before adding more salt, especially if using stock.
• Serve the optional fried eggs straight away for the best texture.

Variations

• Use poultry: swap the beef for minced chicken or turkey as suggested in the recipe.
• Choose one green: use sweetcorn, peas or chopped green beans, rather than mixing them.
• Add the egg: top each serving with a freshly fried egg for a richer bowl.
• Adjust the spices: leave out the optional cumin or oregano, or use both for a more aromatic stew.

Common mistakes to avoid

• Rushing the onion: it may stay sharp rather than golden; allow the full 6–8 minutes.
• Hard boiling: the liquid can reduce too quickly; keep the covered stew at a gentle boil.
• Uneven chunks: some vegetables may stay firm while others collapse; cut the potatoes and squash to similar sizes.
• Over-mashing: the stew can lose its rustic texture; stop while some pieces remain.
• Adding the greens too early: they can become overly soft; cook them for just 3–4 minutes at the end.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in a pan until steaming hot, adding a little water or stock if the stew has thickened; fry eggs fresh when serving.

Frequently asked questions