-
View
Charquicán is a traditional Chilean dish that exemplifies the heartiness and warmth of the country’s home cooked meals.
Often regarded as comfort food, this one pot beef and vegetable stew has a rustic charm that resonates deeply with Chilean culture.
Its name derives from “charqui,” a Quechua word for dried, salted meat, which hints at its origins and evolution over centuries. Today, Charquicán is a staple of Chilean cuisine, celebrated for its simplicity, versatility, and deeply satisfying flavours.
What Is Charquicán?
Charquicán is a flavourful stew made from a medley of ingredients that reflect Chile’s agricultural abundance.
While recipes can vary slightly between regions and households, the essence of the dish remains the same: a hearty blend of vegetables cooked with beef or lamb, resulting in a dish that is both nourishing and comforting.
Traditionally, Charquicán was made with charqui (dried meat), giving it a smoky and slightly salty profile. Over time, fresh beef or lamb became more common, especially in urban areas, but the dish retains its original spirit.
Charquicán is typically served as a main course, often accompanied by a fried egg on top, adding an extra layer of richness. Its homely appeal and balanced flavours make it a favourite across all age groups, whether enjoyed on a cold winter evening or as a satisfying meal after a long day.
Ingredients and Taste
The appeal of Charquicán lies in its simple yet flavourful ingredients. Potatoes are the cornerstone, mashed slightly to create a thick, stew like consistency.
They are joined by a mix of seasonal vegetables such as pumpkin, corn, carrots, green beans, and peas, which add vibrant colours and earthy sweetness to the dish.
Meat, usually beef or lamb is cooked until tender, infusing the stew with depth and richness. Onions and garlic provide a fragrant base, while seasonings like cumin and paprika enhance the overall flavour with subtle warmth and spice.
The taste of Charquicán is hearty and balanced. The creamy texture of the mashed potatoes melds seamlessly with the tender meat and vegetables, creating a dish that feels both rustic and refined.
Each bite offers a combination of savoury, slightly sweet, and smoky notes, making it a comforting and deeply satisfying meal. The fried egg, when included, adds a velvety richness that elevates the dish even further.
A Taste of History
Charquicán has its roots in the Andean regions, where Indigenous communities relied on dried meats like charqui to sustain them during long journeys or harsh winters.
This practice dates back to pre-Columbian times, when preservation techniques were essential for survival. When European settlers arrived, they brought with them new vegetables and culinary practices, which gradually influenced the dish’s evolution.
In Chile, Charquicán became a reflection of the country’s agricultural landscape, incorporating locally grown vegetables and fresh meats.
Over time, it transitioned from being a utilitarian meal to a beloved national dish, celebrated for its connection to both the past and the present.
Its versatility has allowed it to adapt while still honouring its origins, making it a symbol of resilience and creativity in Chilean cuisine.
Charquicán (Beef and Vegetable Stew) Recipe
Serves: 4 people
Ingredients:
- 500g (1 lb) beef chuck or brisket, cut into small cubes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 3 medium potatoes, peeled and diced
- 1 medium sweet potato, peeled and diced
- 2 medium carrots, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup pumpkin or butternut squash, peeled and cubed
- 1 cup beef or vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional, for heat)
- 4 large eggs
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped, for garnish
Directions
Begin by preparing your ingredients. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium heat. Season the beef cubes with salt and pepper, then sear them in the pot until browned on all sides. Once browned, remove the beef and set aside, leaving the juices in the pot.
In the same pot, add the remaining tablespoon of olive oil. Sauté the onions, garlic, and green bell pepper for 3–4 minutes, or until the onions are translucent. Stir occasionally to prevent sticking, building the aromatic base of the dish.
Return the beef to the pot and sprinkle with cumin, smoked paprika, and chili powder (if using). Stir well to coat the meat and vegetables evenly in the spices. Cook for an additional 2 minutes to enhance the flavours.
Add the diced potatoes, sweet potatoes, and carrots to the pot, followed by the pumpkin or butternut squash. Stir to combine, ensuring the vegetables are evenly distributed among the meat.
Pour in the beef or vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes. Stir occasionally to prevent sticking. Ensure the broth just covers the ingredients, add more if needed.
After 20 minutes, add the corn kernels to the pot. Adjust the seasoning with additional salt and pepper as needed. Continue simmering uncovered for another 10–15 minutes, or until the vegetables are tender and the liquid has thickened slightly.
Using a wooden spoon, gently mash some of the vegetables in the pot to create a thicker, heartier consistency. This step is traditional and enhances the stew's rustic texture. Stir well to combine.
In a small non-stick skillet, heat a drizzle of oil over medium heat. Crack one egg at a time into the skillet and fry sunny side up until the whites are set, leaving the yolks runny. Repeat for all four eggs. Season the eggs lightly with salt.
Serve Charquicán hot in individual bowls. Top each portion with a fried egg, letting the yolk run into the stew for extra richness. Garnish with freshly chopped parsley or cilantro. Pair with crusty bread or a side of pebre salsa for a truly authentic Chilean experience.
Leave a Review