Charquican Chilean Stew Recipes

CHARQUICAN - CHILEAN BEEF STEW

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 an hour and a half on the stove or 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.

CHARQUICAN- CHILEAN STEW

Steps:

• First, fry meat in lard or oil with the onion, corn, chile peppers, salt and oregano.
• When the onion is soft, add the potatoes, vegetables and broth.
• Let simmer until the vegetables are cooked.
• Serve with a fried egg on top of each serving.

CHARQUICAN - CHILEAN BEEF STEW

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.

TRADITIONAL CHILEAN STEW

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.

CHILEAN CHICKEN STEW

Steps:

• In a Dutch oven, combine chicken and onion. Add enough water to cover. Season with salt and pepper. Cover, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 30 minutes.
• Add potatoes, rice, pumpkin, and corn, and additional water to cover, if necessary. Stir well to combine. Cover, and simmer until chicken, rice, and vegetables are almost tender, 10 to 15 minutes.
• Stir in beans, and simmer until tender, 7 to 10 minutes more. Stir in cilantro. Taste and adjust for seasoning.