Entree: Chile – Central Chile – Charquicán (meat-and-vegetable hash/stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 lb (454 g) ground beef (or coarsely chopped beef)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cumin
- 2 cups (480 ml) beef or vegetable broth
- 3 medium potatoes, peeled and diced, approx. 1 lb (454 g)
- 2 cups (300 g) diced pumpkin or squash (zapallo), approx. 10 oz (285 g)
- 1 medium carrot, diced
- 1 cup (150 g) corn kernels (fresh or frozen)
- 1/2 cup (75 g) frozen peas
- 1 tbsp (15 ml) tomato paste
- Salt and black pepper to taste
- 2 hard-boiled eggs, halved (optional, for garnish)
- Chopped parsley for garnish
- Cooked white rice or crusty bread, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Brown the beef: heat oil in a large heavy pot over medium-high heat. Add ground beef and cook, breaking up, until browned and most liquid evaporates. Drain excess fat if needed.
2. Build the base: add diced onion and minced garlic to the beef and cook until softened, about 4–5 minutes. Stir in paprika and cumin and cook 1 minute to bloom the spices.
3. Add vegetables and simmer: add diced potatoes, pumpkin, carrot, tomato paste, and broth. Bring to a boil, then reduce to a gentle simmer, cover and cook 15–20 minutes until potatoes and squash are tender.
4. Finish texture and seasoning: stir in corn and peas and cook 3–5 minutes. Mash a portion (about 1 cup (240 ml)) of the potatoes/squash against the pot side to thicken the stew. Season with salt and pepper to taste.
5. Garnish and serve: spoon Charquicán into bowls or plates, top with halved hard-boiled eggs and chopped parsley. Serve hot with white rice or crusty bread.

1. Brown the beef: heat oil in a large heavy pot over medium-high heat. Add ground beef and cook, breaking up, until browned and most liquid evaporates. Drain excess fat if needed.
2. Build the base: add diced onion and minced garlic to the beef and cook until softened, about 4–5 minutes. Stir in paprika and cumin and cook 1 minute to bloom the spices.
3. Add vegetables and simmer: add diced potatoes, pumpkin, carrot, tomato paste, and broth. Bring to a boil, then reduce to a gentle simmer, cover and cook 15–20 minutes until potatoes and squash are tender.
4. Finish texture and seasoning: stir in corn and peas and cook 3–5 minutes. Mash a portion (about 1 cup/240 ml) of the potatoes/squash against the pot side to thicken the stew. Season with salt and pepper to taste.
5. Garnish and serve: spoon Charquicán into bowls or plates, top with halved hard-boiled eggs and chopped parsley. Serve hot with white rice or crusty bread.