Charquicán

Ingredients

• 1 kgbeef chuck or minced beef
• 37.5 ml (2½ tbsp)oil
• 1onion, finely chopped
• 2garlic cloves, finely chopped
• 6potatoes, cut into 1.5 cm cubes
• 400 gsweet-fleshed squash, cut into 1.5 cm cubes
• 1½ tsppaprika
• ½ tspground cumin
• 2½ tspdried oregano
• 600 mlhot water
• 1 sachetbeef stock powder
• 500 ml (2 cups)sweetcorn
• 500 ml (2 cups)green beans, cut lengthways

Instructions

1. 1

   Prepare the beef

   If using a whole piece of beef, cut it into 1 cm cubes. Skip this step if using minced beef.

2. 2

   Cook the beef

   Heat the oil in a large pan over a medium heat. Add the beef and cook for 5 minutes, then add the onion and garlic and cook until the onion is soft and translucent.

3. 3

   Add vegetables

   Stir in the potatoes and squash. Add the paprika, ground cumin and oregano, stirring until everything is well combined.

4. 4

   Simmer the stew

   Pour in the hot water and add the beef stock powder. Bring to the boil, lower the heat and cook for 25 minutes, or until the vegetables are tender.

5. 5

   Add the greens

   Stir in the sweetcorn and green beans. Cook for 5 minutes, or until they are tender.

6. 6

   Mash and serve

   Use a wooden spoon to lightly mash some of the potatoes and squash. Serve hot.

What is charquicán?

Charquicán is a traditional Chilean stew of meat and vegetables, commonly associated with a rustic, filling style of home cooking. Its name is linked to charqui, dried meat, though this version uses fresh beef or minced beef.

This recipe builds a thick, comforting base from potatoes and sweet-fleshed squash. Lightly crushing some of them at the end helps bind the broth, while sweetcorn and green beans bring colour and a little bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 29g protein, 48g carbs, 12g fat.

Beef provides most of the protein and a substantial share of the fat, while potatoes, squash and sweetcorn contribute most of the carbohydrates. Oil adds further fat, and stock powder can contribute sodium. For a more balanced plate, serve a moderate bowl with a fresh salad or extra non-starchy vegetables.

Choosing the beef

Beef chuck: cut it into small, even cubes so it cooks at a similar rate to the vegetables. The recipe allows minced beef instead, which skips the chopping step and gives the stew a different, finer texture.

Brown gently: cook the beef in the hot oil for the stated 5 minutes before adding the onion and garlic. Avoid crowding the pan if your pot is small; work in batches so the meat cooks rather than steams.

Building the stew

Aromatics first: soften the onion and garlic after the beef, then stir in the paprika, cumin and oregano with the potatoes and squash. Mixing the spices through before adding liquid helps distribute their flavour throughout the pot.

Even cubes: cut the potatoes and squash into 1.5 cm pieces as directed. Similar-sized pieces are more likely to become tender together during the 25-minute simmer.

Getting the texture right

Tender vegetables: check a potato and a piece of squash after the simmer; they should be soft enough to pierce easily. If they are still firm, continue cooking until tender before adding the final vegetables.

Light mashing: press only some of the potatoes and squash with a wooden spoon. This thickens the stew while leaving enough intact pieces to give each serving texture.

Timing the final vegetables

Sweetcorn and beans: add them only for the last 5 minutes, as the method directs. This gives them time to soften without losing all their shape.

Beans lengthways: cut the green beans along their length before adding them. Keep an eye on them during the final minutes and stop cooking when they are tender.

Serving charquicán

Serve it hot from the pot, with a spoonful of the thick vegetable-rich stew in each bowl. The potatoes and squash make it substantial, so it works well as a meal on its own.

For a simple side, add a crisp green salad or sliced tomato to contrast with the soft stew. Bread is another option for scooping up any broth left in the bowl.

Recipe notes & tips

• Cut the potatoes and squash into evenly sized 1.5 cm cubes for more consistent cooking.
• Use a large, heavy-based pot so the beef and vegetables have room to cook evenly.
• Stir the spices through the vegetables before adding the water and stock powder.
• Check the potatoes and squash for tenderness before adding the sweetcorn and beans.
• Mash only part of the vegetables if you want the stew to stay chunky.
• Taste before serving, as the stock powder may already provide enough salt.

Variations

• Use minced beef: skip the cubing step for a finer, quicker-to-prepare texture.
• Add a fried egg: top each serving with a fried egg for a richer finish.
• Adjust the spice: add a little more paprika if you prefer a stronger, warmer flavour.
• Make it meat-free: replace the beef with cooked lentils and use vegetable stock.
• Add fresh herbs: scatter chopped coriander over the bowls just before serving.

Common mistakes to avoid

• Uneven vegetable cubes: some pieces may turn soft before others; aim for uniform 1.5 cm cubes.
• Adding the greens too early: they can become overly soft; add the sweetcorn and beans for only the final 5 minutes.
• Mashing everything: the stew can lose its varied texture; lightly crush just some of the potatoes and squash.
• Boiling hard throughout: the vegetables may break up unevenly; reduce the heat after the stew comes to the boil.
• Skipping the tenderness check: cooking time can vary with the size of the pieces; test a potato before adding the final vegetables.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a saucepan over a gentle heat until piping hot, adding a splash of water if the stew has thickened; stir occasionally.

Frequently asked questions