Charquicán (Chilean Beef, Potato and Squash Stew)
In short: A thick, comforting Chilean stew of beef, mashed potato and squash with corn and peas, topped with a fried egg on every plate. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Charquicán is a thick stew with the texture of a rustic mash, popular in Chilean homes for an easy weekday lunch. Beef cooks with onion, garlic and cumin, then potatoes and squash break down into the sauce and corn and peas add sweetness. The name points to charqui, dried beef, though fresh beef is normal today. Each plate gets a fried egg and, for those who like heat, a spoon of merkén or hot sauce.
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion for 8 minutes until soft, then add the garlic and cook for 1 minute.
- Add the beef and cook for 8 minutes, breaking it up, until no pink remains (71°C / 160°F). Stir in the cumin, paprika, oregano, salt and pepper.
- Add the potatoes, pumpkin, carrot and water. Bring to a simmer, cover and cook for 20 minutes, until the potatoes and pumpkin are soft.
- Mash some of the potato and pumpkin in the pot with a masher until the stew is thick and creamy but still has chunks. Stir in the corn and peas and cook for 5 minutes more.
- Fry the eggs in a little oil in a separate skillet until the whites are set and the yolks are still runny, or cook them through if you prefer.
- Serve the stew in bowls, each topped with a fried egg, with merkén or hot sauce on the side.
Tips
- No merkén? Use a pinch of smoked paprika mixed with a little chili powder. Cook the yolks through if you are serving young children, older adults or anyone pregnant.
- The stew should be thick enough to hold a spoon upright. Add water by the 1/4 cup if it is too thick, or simmer uncovered for a few minutes if it is too loose.
Questions and answers
Can I make charquicán with leftover meat?
Yes. Chilean cooks often use leftover roast or boiled beef, chopped small. Add it with the potatoes and cook only until it is heated through.
Can I freeze charquicán?
Yes, without the eggs, for up to 3 months. Thaw overnight, reheat with a splash of water and fry fresh eggs to go on top.
What does charquicán taste like?
It is mild and savory, slightly sweet from the squash and corn, with warm cumin and paprika notes. The runny egg and a little hot sauce balance it.
How long does it take to make Charquicán (Chilean Beef, Potato and Squash Stew)?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Charquicán (Chilean Beef, Potato and Squash Stew)?
About 540 kcal per serving, with 30 g of protein, 43 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 43 g |
| Fat | 27 g |
| Fiber | 8 g |
| Sugar | 9 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
