Charquican Chilean Stew Recipes

TRADITIONAL CHILEAN STEW

Hearty with red potatoes, butternut squash and cubes of tender beef, this Healthy Living stew is Chilean cooking at its best.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 11

Traditional Chilean Stew image

Steps:

Bring potatoes, squash and broth to boil in stockpot on medium-high heat; simmer on low heat 10 min.
Meanwhile, cook meat, onions and garlic in dressing in large skillet on medium-high heat 5 min. or until meat is browned, stirring occasionally. Add seasonings; cook 5 min., stirring frequently.
Add to potato mixture in stockpot; stir. Simmer 30 min., stirring occasionally. Stir in mixed vegetables; simmer 10 min., stirring occasionally.

Nutrition Facts : Calories 250, Fat 4 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 17 g

Ingredients

2-1/2 lb. red potatoes (about 5), peeled, cut into 1/2-inch cubes
1 lb. butternut squash, peeled, cut into 1/2-inch cubes
1-1/2 qt. (6 cups) beef broth
1 lb. beef top round steak, cut into 1/2-inch cubes
1 onion, coarsely chopped
3 cloves garlic, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. paprika
1 Tbsp. dried oregano leaves
1 tsp. pepper
1 pkg. (16 oz.) frozen mixed vegetables (peas, corn and carrots)

CHARQUICAN - CHILEAN BEEF STEW

Charquicán is a Chilean dish, a beef stew that is slow-cooked with squash and potatoes. It was traditionally prepared with dried beef (charqui). This version has both stewing beef and some commercial beef jerky (or make your own), which adds a nice smoky flavor and makes the stew seem more like chili (Chilean chili!) My kids love beef jerky and they love this stew. The squash falls apart as it cooks and helps to thicken the broth. You can add any vegetables you have on hand - beans and corn are common. You can make this stew in a crockpot or simmer it on the stove. In Chile, charquicán is often served topped with a fried egg.

Provided by JackieOhNo

Categories Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 15

Charquican - Chilean Beef Stew image

Steps:

Toss the cubes of beef with the flour and season with salt and pepper.
Melt the 2 tablespoons of butter in a heavy skillet over medium high heat. Sauté the cubes of beef until browned.
Add the beef stock to the skillet and bring to a simmer over low heat.
Chop the beef jerky into small pieces and add to the beef stock and beef cubes. Simmer gently for about 5 minutes.
Transfer beef and beef stock to a large stockpot or slow cooker.
Do not clean skillet. Add 2 tablespoons vegetable oil, the chopped onion and garlic, and the aji chile pepper paste to the skillet. Sauté until the onion and garlic are soft and fragrant. Add the chopped squash, carrots, and potatoes and sauté for 2-3 minutes.
Add sautéed vegetables to the stockpot or crockpot with the beef. Simmer over low heat until beef and beef jerky are tender, about a hour and a half on the stove. (about 6 hours in the crockpot). If simmering the stew on the stove, you may need to add more liquid (beef stock or water) from time to time, but stew should finish up very thick, without much broth.
Add the lima beans and corn and simmer for 10-15 minutes more.
Season with salt and pepper to taste, and serve over rice.

Nutrition Facts : Calories 642.5, Fat 25, SaturatedFat 9.7, Cholesterol 99.8, Sodium 1163.5, Carbohydrate 66.2, Fiber 10, Sugar 7.2, Protein 42.5

Ingredients

1 lb stewing beef, cut into 1 inch cubes
1 tablespoon flour
2 tablespoons butter
3 1/2 ounces beef jerky
2 cups beef stock
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon aji panca chilies, pepper paste or 1 tablespoon minced hot pepper
1 acorn squash, peeled, seeded, and cubed
1 cup chopped carrot
2 large potatoes, peeled and cut into cubes
2/3 cup frozen lima beans
2/3 cup frozen corn
salt and pepper